Print

Flavorful Sticky Asian Pork Belly Recipe with Easy Cucumber Slaw

sticky Asian pork belly - featured image
Print Recipe

This recipe features tender, sticky pork belly with a flavorful Asian-inspired glaze paired with a refreshing cucumber slaw that balances richness with crisp freshness. It’s easy to prepare and perfect for weeknight dinners or entertaining guests.

Ingredients

Scale
  • 2 pounds pork belly with skin on
  • ½ cup soy sauce (120 ml)
  • ¼ cup honey (85 g)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons rice vinegar (30 ml)
  • 1 teaspoon sesame oil
  • ½ teaspoon chili flakes (optional)
  • 1 large English cucumber, thinly sliced
  • ¼ small red onion, thinly sliced
  • A handful fresh cilantro, chopped
  • 1 tablespoon honey or agave (for slaw dressing)
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste

Instructions

  1. Score the pork belly skin in a crisscross pattern about ¼ inch deep, being careful not to cut into the meat.
  2. In a medium bowl, whisk together soy sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and chili flakes if using until honey is fully incorporated.
  3. Place the pork belly in a roasting pan skin-side up and pour the marinade over it, making sure it gets into the scored lines. Cover with plastic wrap and marinate in the fridge for at least 2 hours, ideally overnight. Flip halfway through if marinating longer.
  4. Preheat oven to 325°F (160°C). Remove pork belly from fridge about 30 minutes before cooking to come to room temperature.
  5. Roast the pork belly uncovered for 1 hour and 30 minutes, basting occasionally with the marinade to keep it moist and sticky.
  6. Increase oven temperature to 425°F (220°C) and roast for an additional 20 minutes to crisp the skin. Watch carefully to avoid burning.
  7. Remove pork from oven and tent loosely with foil. Let rest for 10-15 minutes before slicing.
  8. While pork rests, toss together cucumber, red onion, and cilantro in a bowl. Drizzle with lime juice, honey, salt, and pepper. Mix gently and let sit for 5 minutes.
  9. Slice pork belly into bite-sized pieces and serve alongside the cucumber slaw.

Notes

Score the skin carefully to avoid cutting into the meat. Pat the skin dry before roasting for extra crispiness. Baste the pork belly every 30 minutes during roasting to keep the glaze sticky and flavorful. Finish with high heat or broiler to crisp the skin but watch closely to avoid burning. For gluten-free, substitute soy sauce with tamari or coconut aminos. The cucumber slaw dressing is best tossed just before serving to keep cucumbers crisp. Leftovers keep well for up to 3 days for pork and 2 days for slaw.

Nutrition

Keywords: pork belly, sticky pork belly, Asian pork belly, cucumber slaw, easy pork recipe, roasted pork belly, savory pork, sweet and savory pork, gluten-free pork belly, dairy-free pork belly

Find it online: https://lucydishes.com/flavorful-sticky-asian-pork-belly-recipe-with-easy-cucumber-slaw/