Easy Sweet and Sour Pork Belly

Rich and meaty pork belly is cooked low and slow for amazing taste and texture and served with a sweet, sour, and salty glaze.

• Cooking Time: 3 hr 40 mins
• Total Time: 3 hr 40 mins
• Calories: 633 Calories

Ingredients

• 1 tablespoon brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1 (6 ounce) can pineapple juice
• 1 teaspoon soy sauce, or to taste
• 2 teaspoons sambal chili paste
• 0.125 teaspoon cayenne pepper
• 0.25 cup ketchup
• 1.5 pounds pork belly, skin removed
• 0.333 cup seasoned rice vinegar

Recipe Instructions

Step 1

Mix salt, brown sugar, cayenne, and black pepper for dry rub in a small bowl. Apply it generously to both sides of the meat, sprinkling it on and then pressing it in. Press the sides of the pork belly into the dish to pick up any additional dry rub. End with the fatty side of the pork facing up. Cover the baking dish with foil and place it onto a sheet pan.

Step 2

Bake in the center of the preheated oven until tender when tested with the tip of a knife, about 3 1/2 hours.

Step 3

Remove from the oven and let cool to room temperature, about 30 minutes. Cover and place in the refrigerator to chill thoroughly, 8 hours to overnight.

Step 4

Remove from the refrigerator and transfer meat to a cutting board. Cut pork belly into ½-inch slices.

Step 5

Remove from the heat and serve.

Step 6

Use a sharp knife to make 1/8-inch deep cuts, spaced 1/2 inch apart, into the fatty side of the pork belly. Turn and repeat the cuts, crossing the first set at a 45-degree angle. Transfer into a shallow baking dish that's just large enough to fit the meat.

Step 7

Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).

Step 8

Prepare glaze: Spoon 2 teaspoons rendered pork fat from the top of the drippings and heat it in a saucepan over medium-high heat. Add ginger and garlic and cook until fragrant, about 30 seconds.

Step 9

Stir in pineapple juice, brown sugar, ketchup, rice vinegar, soy sauce, and chili paste and bring to a simmer. Cook until sauce reduces by about half, 3 to 5 minutes. Remove from the heat.

Step 10

Cook pork belly slices in a dry, nonstick pan over medium-high heat until surface is browned a bit, about 2 minutes per side.

Step 11

Add a couple tablespoons of the pork belly "jelly" from the baking dish and the sweet and sour sauce. Cook until sauce reduces down to a glaze, 2 to 3 more minutes.