Pork Belly Recipe

Prepare and sear

Pat the pork belly cubes dry with paper towels. Toss with kosher salt and black pepper. Heat a large heavy skillet or Dutch oven over medium-high heat and add neutral oil. Sear pork belly cubes in batches, without crowding, until a deep golden-brown crust forms on most sides, about 3–4 minutes per batch. Transfer seared pieces to a plate.

After all pork is seared, wipe out excess fat if there is more than 2 tablespoons left, leaving the fond on the bottom to build flavor.

Build the aromatics

Add the minced shallots to the hot pan and cook over medium heat until translucent, about 2–3 minutes. Add the garlic, ginger and sliced chili and cook until fragrant, about 30–45 seconds, stirring so they do not burn.

Incorporate fermented black beans

Add the rinsed and chopped fermented black beans to the pan and sauté gently for 1 minute to release their aroma. Stir to combine with aromatics.

Deglaze and season

Pour in light soy sauce, dark soy sauce, fish sauce and the reserved 2 tablespoons lychee syrup. Stir to deglaze the pan, scraping up browned bits. Add brown sugar and rice vinegar and stir until sugar dissolves.

Add liquids and simmer

Return the seared pork belly to the pot and add coconut milk and 100 ml water or stock. Bring to a gentle simmer, reduce heat to low, cover partially, and braise gently until pork is tender and the sauce has thickened slightly, about 1 to 1¼ hours. Stir occasionally and skim any excess fat from the surface.

If the sauce reduces too quickly before pork is tender, add another 50–100 ml water or stock and continue braising.

Add lychees and finish

About 10 minutes before the end of braising, add the drained lychees to the pot so they warm through and release a touch of sweetness without turning mushy. Stir gently to coat.

Stir in lime zest and 1 tablespoon lime juice (reserve extra lime to taste). Adjust seasoning with additional soy sauce, fish sauce, or sugar if needed to balance salty, sweet and bright notes.

Finish with aromatics and garnish

Turn off the heat and stir in toasted sesame oil. Taste and adjust acidity with remaining lime juice if desired. Sprinkle chopped cilantro, sliced scallions and crushed nuts over the top. If you want more heat, add red chili flakes or sliced fresh chili.

Serve: Spoon pork belly and sauce into a shallow bowl or family-style dish. Serve with steamed jasmine rice or lightly dressed baby greens to balance richness. Estimated serving: 4.