Glazed Pork Belly

Ingredients

• 1.13 kg (2.5 pounds)pork belly, skin removed and fat cap trimmed
• 2.5 cm (1 inch)fresh ginger, cut into 4 slices
• 2 clovesgarlic, peeled and halved
• 1 bunchspring onions, washed and halved
• 30 ml (2 tablespoons)vegetable oil
• 60 ml (1/4 cup)brown sugar
• 120 ml (1/2 cup)light soy sauce
• 45 ml (3 tablespoons)dark soy sauce
• 90 ml (6 tablespoons)rice wine
• 240 ml (1 cup)water
• to tastespring onions, sliced, for garnish
• to tastesesame seeds, for garnish

Instructions

1. 1

   Add the aromatics

   Put the pork belly, ginger, garlic and halved spring onions in a deep, heavy-based pot. A Dutch oven works well. Add enough water to cover the pork.

2. 2

   Boil the pork

   Bring the pot to the boil over a high heat. Once boiling, cook the pork for exactly 5 minutes.

3. 3

   Drain and clean

   Take the pot off the heat and drain the contents well, keeping only the pork. Discard the aromatics and wipe the pot clean.

4. 4

   Brown the pork

   Set the pot over a medium-high heat and add the oil and drained pork. Turn the pieces from time to time and cook until browned all over, about 7–10 minutes.

5. 5

   Coat with sugar

   Turn the heat down to low and add the brown sugar. As it melts and caramelises, stir the pork so each piece is coated.

6. 6

   Make the glaze

   Add both soy sauces and the rice wine. Stir well and keep stirring for 5 minutes, until the liquid combines with the sugar to form a glaze.

7. 7

   Simmer covered

   Pour in 240 ml (1 cup) water and stir. Cover the pot and simmer for 10 minutes.

8. 8

   Garnish and serve

   If the glaze gets too thick, stir in 15 ml (1 tablespoon) water, but still simmer for the full 10 minutes. Serve over steamed rice, garnished with sliced spring onions and toasted sesame seeds.

What is glazed pork belly?

Pork belly is a richly marbled cut that becomes tender and savoury when cooked with aromatics and a glossy sauce. Glazed versions are found across several Asian cooking traditions, with soy, sugar and rice wine providing a familiar sweet-savoury balance.

This version briefly boils the pork before browning it and finishing it in the glaze. That sequence gives the sauce time to cling to the meat while keeping the method manageable in one pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 821 calories, 16g protein, 9g carbs, 79g fat.

The pork belly supplies most of the fat and protein, while the brown sugar contributes most of the carbohydrates. Serve a moderate portion with steamed rice and add vegetables to make the plate more balanced.

Why boil the pork first?

Brief boiling cooks the pork and gives the ginger, garlic and spring onions a chance to flavour the water. Drain the pot thoroughly afterwards, and wipe it clean before frying so the next stage starts in fresh oil.

Build colour before the glaze

Brown the drained pork on all sides over medium-high heat, turning it as needed. The pieces should develop colour before the sugar goes in; avoid rushing this stage, since browning gives the finished dish depth.

Keep the sugar moving

Sugar melts quickly over low heat, so stir the pork around to coat it evenly and keep the sugar from catching on the pot. Add the soy sauces and rice wine once the sugar has begun to caramelise.

Watch the glaze

The sauce thickens as it combines with the sugar and then simmers. If it becomes too thick, add a tablespoon of water, but keep the full 10-minute simmering time.

Serve with rice

Steamed rice is a straightforward accompaniment: it provides a mild base for the sweet, salty glaze. Finish with sliced spring onions and toasted sesame seeds just before serving for freshness and a little crunch.

Recipe notes & tips

• Cut the pork into evenly sized pieces so they brown and simmer at a similar rate.
• Drain the pork well before frying to reduce splattering.
• Turn the pork regularly while browning to colour all sides.
• Keep the heat low when adding the sugar so it has time to melt without burning.
• Stir the sauce consistently for the full 5 minutes after adding the soy sauces and rice wine.
• Prepare the spring onion garnish and toasted sesame seeds while the pork simmers.

Variations

• Add chilli: include sliced chilli with the soy sauces for a spicier glaze.
• Use another rice wine: choose a similar cooking rice wine if the specified kind is unavailable.
• Add star anise: simmer one star anise with the sauce for a warm aromatic note.
• Include vegetables: serve with steamed greens alongside the rice.
• Change the garnish: finish with coriander leaves instead of spring onions.

Common mistakes to avoid

• Skipping the drain: excess water hinders browning, so drain the pork thoroughly.
• Crowding the pot: the pork may brown unevenly, so work in batches if needed.
• Cooking sugar over high heat: it can burn quickly, so keep the heat low and stir.
• Stopping the simmer early: the method calls for 10 minutes, even if you thin the glaze with water.
• Letting the glaze dry out: add a tablespoon of water if it becomes too thick.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a pan with a splash of water until piping hot, or microwave covered, stirring partway through.

Frequently asked questions