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Rich and meaty pork belly is cooked low and slow for amazing taste and texture and served with a sweet, sour, and salty glaze. Serve on top of noodles or yellow rice. Drizzle with more glaze and garnish with scallions.


Read the full recipe after the video.

Recipe Summary

3 hrs 40 mins
8 hrs 30 mins
12 hrs 10 mins
6 servings

I Think You're Ready for this Belly 

There are many pork belly recipes that require days of prep, followed by many hours of long, slow cooking, followed by splattering, high-heat skin-crisping on the stovetop. And while those preparations usually produce something amazing to eat, sometimes you just want something less involved. That's what I tried to do here, with this very basic but still absolutely beautiful sweet and sour pork belly. 

In the spirit of full disclosure, this recipe video was not born from a frequent food wish or something I saw on TV, which is the usual M.O. around here, but rather a personal surplus of pineapple juice. Thank you, previously posted Hummingbird Cake. Yes, those little cans of juice have been staring at me for months, and what better way to use some up than in a perfect-for-fatty-pork-belly sweet-and-sour sauce? 

Besides the very appropriate sauce, this recipe works because pork belly is delicious and satisfying, even when prepared simply, and it doesn't get much simpler than this. As long as you cook the belly fork tender before proceeding, very little can go wrong. If sweet-and-sour sauce-glazed meat isn't your thing, this technique is a perfect way to prep pork belly for things like buns, lettuce cups, dumplings, and noodle dishes. No matter which way you go, I really do hope you give this simple pork belly method a try soon. Enjoy!


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Dry Rub:
For the Glaze:


Instructions Checklist
  • Preheat the oven to 250 degrees F (120 degrees C).

  • 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.

  • 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.

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

  • 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.

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

  • 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. 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.

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

  • Remove from the heat and serve.

Chef's Note:

You can switch up the seasonings for the dry rub if you'd like, and serve it with any sauce, like barbecue, wing sauce, teriyaki, or even a sweet, hot mustard sauce.

Nutrition Facts

633 calories; fat 60.2g; cholesterol 81.7mg; sodium 839.7mg; carbohydrates 11.3g; protein 11g. Full Nutrition