Quick Pork Belly Bites

Pan-fried pork belly bites, this must be the quickest pork belly recipe there is. Addictive, sweet, and sticky pork pieces perfect for serving as an appetizer or a main meal.

Course Appetizer

Cuisine Asian

Prep Time 10

Cook Time 12

Servings servings

Calories 637kcal

Author Adina

Ingredients

1 lb pork belly
¼ - ½ teaspoon fine sea salt or Kosher
⅛ teaspoon black pepper
1 thumb-size piece of fresh ginger grated
2 large garlic cloves grated
2 tablespoons honey
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon apple cider vinegar
1 teaspoon red chili flakes to taste
1 green onion thinly sliced

US - EU

Instructions

Season: Remove the skin. Cut the pork belly into cubes. Place in a bowl, sprinkle with salt and pepper, and rub to season all over.
1 lb pork belly + ¼ - ½ teaspoon fine sea salt + ⅛ teaspoon black pepper
Cook: Heat a large cast-iron skillet or heavy-bottomed pan on high heat (Note 1). Fry the pork cubes for 5 minutes on each side. When flipping, reduce the heat to medium-high. If the meat gets too brown, reduce heat to medium (Note 2). Remove the cubes with a slotted spoon. Then, carefully discard the fat accumulated in the pan. (Be careful: a cast-iron pan is very hot and very heavy).
Sauce: While the meat cooks, make the sauce. Grate the ginger and the garlic. Place them in a small bowl. Add honey, soy sauce, cider vinegar, and chili. Stir well to combine.
1 thumb-size piece of fresh ginger + 2 large garlic cloves + 2 tablespoons honey + 3 tablespoons light soy sauce + 1 tablespoon dark soy sauce + 1 teaspoon apple cider vinegar + 1 teaspoon red chili flakes
Mix: Return the pork belly bites to the pan. Pour the sauce over them. Stir continuously for 2-3 minutes on medium-low heat until the pieces are glossy and coated and the sauce reduces.
Garnish: Serve immediately, sprinkled with green onions.
1 green onion

Notes

Please don't add any oil to the pan; the pork will render its fat.
Use a splatter screen.

Nutrition