A few years ago, my husband and I were on a motorcycle ride up to The Highlands of North Carolina and we stopped at a restaurant called Ruka’s Table. It was a farm to table, open seasonal hours sort of place that we absolutely LOVE to find on our trips. We ordered an appetizer that was basically fried pork belly on baby greens. It was my first experience with pork belly, having grown up in New England where such a thing just is not on the menu. Well, fast forward a few years and last week my friendly local farmer tells me he has pork belly for sale at our recent meat pickup. I was thrilled and picked up a few pounds. Last week I started looking for pork belly recipes and I was amazed at how many I came across. I was inspired by the pork belly recipe I found at KitchenSanctuary.com and modified it a bit based on my own tastes. It was honestly the most delicious thing I have created in a LONG time and I will be making this recipe again soon!
So, you are probably wondering exactly ” what is pork belly ?” right? It is NOT the stomach of a pig! Pork belly is very popular in many Chinese recipes and is a boneless cut of fatty meat from the belly of a pig. A cut of meat like this is often used to make bacon or to make the salt pork that I use in my homemade baked beans. In order to render out a lot of the fat, you will need to score the meat and cook it in a frying pan low and slow for a while. Start it out in a cold pan…the amount of time you will have to cook it depends on the thickness and fat content Mine took about 30 to 45 minutes Drain the fat from the pan frequently and once it starts slowing down you can stop cooking it.
Once you have cooked the pork belly, you can choose whatever type of flavors you want to create your delicious pork recipe! I love the sticky glazed Asian pork dishes I get when I splurge on Chinese food. The combination of teriyaki, ginger, honey and HEAT made this teriyaki glazed pork belly absolutely delicious. If you are trying to save money on your ‘eating out’ budget but love Chinese food…this is an easy Chinese recipe to make at home. Adjust the amount of heat in this pork belly recipe to your own personal preference and ENJOY!
Teriyaki Glazed Pork Belly Recipe with Jasmine Rice
Yields 2 to 3 servings
This teriyaki glazed pork belly recipe tastes JUST like what you would find at an Asian restaurant.
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- 1 pound pork belly
- 2 TBSP sesame oil
- 2 TBSP honey
- 2 TBSP brown sugar
- 1 TBSP soy sauce
- 2 TBSP teriyaki sauce
- 1/2 TBSP sriracha (adjust to taste)
- 1/2 tsp lemon grass
- pinch fresh pepper
- 1 glove garlic, minced
- 1 tsp freshly grated ginger
- 1 jalapeno, seeds removed and finely diced
- 1/2 TBSP sesame seeds
- Jasmine Rice for serving
- Score the fattiest side of the pork belly with a sharp knife
- Set a cast iron frying pan on a cold burner and place the pork belly fat side down in the pan
- Turn the frying pan on medium low and cook until the fat almost stops rendering out of the meat. Turn once or twice while cooking. Timing will vary depending on how thick the pork belly and how fatty it is.
- Once the fat coming out of the meat has slowed down, remove from the pan.
- Dice the meat into bit sized pieces and return to pan, cooking a few more minutes to crisp up the outside and cook off a bit more fat. Drain fat from pan.
- In a small bowl, combine all the sauce ingredients and stir well.
- Pour the sauce over the meat in the pan.
- Cook 3 to 4 minutes or until glaze is thick and clinging to meat.
- Remove from pan and sprinkle with diced jalapenos and sesame seeds if desired.
- Serve over jasmine rice
Love this pork belly recipe and want to see what other tasty creations I have come up with? Follow my recipe board on Pinterest!