Crispy Pork Belly Bites with Soy Caramel
These pork belly bites are everything you want; crisp on the outside, meltingly tender within, and accompanied by a glossy soy caramel that’s sweet, savoury and deeply moreish.
How long will it take?
1 ¼ hours
What’s the serving size?
Serves 4
What do I need?
- 1 kg pork belly, skin removed
- 1 ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 2 tbsp vegetable oil
For the Soy Caramel
- 80 mL soy sauce
- 1/3 cup brown sugar
- 2 tbsp rice wine vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 clove garlic, finely grated
- 1 tsp finely grated ginger
How do I make it?
- Heat oven to 180C. Line a baking tray with baking paper.
- Cut the pork belly into bite-sized cubes. Season evenly with salt and pepper.
- Heat vegetable oil in a large, ovenproof frying pan over medium-high heat. Add pork belly and cook, turning occasionally, until well browned all over, about 8-10 minutes.
- Transfer the pan to the oven and roast for 30-35 minutes, turning once until the pork is deeply golden and tender.
- Meanwhile make the Soy Caramel by combining soy sauce, brown sugar, vinegar, honey, sesame oil, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat and cook for 6-8 minutes, stirring, until thick and glossy.
- Remove pork from the oven and return the pan to the stovetop over low heat. Pour over the soy caramel and toss gently to coat the pork evenly.
- Cook for a further 3-5 minutes, allowing the sauce to caramelise on the pork slightly.
- Spoon the bites into a bowl and serve immediately.
TOP TIPS
- Ensure the pork is cut into uniform sized pieces so that it cooks and crisps evenly.
- For extra crunch you can finish the pork under the oven grill for 2-3 minutes before adding the Soy Caramel.
- Get ahead by roasting the pork ahead of time, then you can just reheat and glaze it before serving.
- This is delicious served with crisp lettuce cups to balance the richness or added to steamed bao buns.
