This recipe for Crispy Asian Pork Belly is easy to make, beyond gratifying, and will leave you in a satiated stupor of deliciousness. Crispy on the outside, tender on the inside, succulent pork belly is the star of this dish. It has been seasoned to perfection with a simple mixture, then slow roasted to perfection. Sliced and served atop a colorful stir-fry of vegetables and Udon noodles, this recipe is perfected as you drizzle a sweet and spicy glaze of maple and chilis over top. Serve this hot, garnished with grilled Bok Choi, toasted sesame seeds, and a ramen-style egg.
- 1 lb. pork belly
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tbsp. white vinegar
- 2 tsp. black pepper
- 3 tbsp. brown sugar
- 1 tsp. garlic powder
- 3 tsp. Chinese five spice powder
GLAZE / SAUCE
- 2 tsp. sesame oil
- ¼ cup maple syrup
- 3 tbsp. sake (Japanese Rice Wine)
- Pinch red pepper flakes
- 2 heads Bok choi, sliced in half
- 1 red onion, sliced
- 1 sweet bell pepper, sliced (any color)
- 3 cups thick cooked Udon noodles
- 1 egg, soft boiled
- Prep your pork belly by taking something sharp, like the needle from the Marinade Injector, and stab the skin of the pork belly about one thousand times. Yes, seriously one thousand, or close to it. You don't have to count though, roughly one thousand. Remember to hit the skin and not yourself. The goal is the pierce the skin so that the fat can render through making it crispy.
- In a small dish or ramekin, combine the salt and baking soda. Sprinkle the skin and rub it in. This will help tenderize things. Refrigerate the pork belly uncovered for 8 to 24 hours, preferably in a well-vented area in your fridge.
- Rinse off the pork belly and pat it dry. Then spoon the vinegar over the skin to neutralize any remaining baking soda. If the vinegar bubbles a lot, re-rinse the pork belly. You want no baking soda left. Pat the pork dry again.
- We’re starting low and slow for this recipe, so preheat your grill to around 325°F, preparing for indirect cooking. You can also place it on a rack over a lined cooking tray to catch the lovely, rendered fats.
- In a saucepan, combine the sesame oil, maple syrup, and sake, remove a few tablespoons to a separate bowl before adding the red pepper flakes. In a separate bowl combine the pepper, brown sugar, garlic, and Chinese Five Spice. Brush all sides of the pork bellies with the maple syrup mixture that you set aside, then rub thoroughly with the brown sugar mixture. Bring the saucepan with the maple syrup, sake and pepper flakes to a simmer until it has thickened.
- Grill / roast the pork for about 90 minutes over indirect heat. Then you want to crank things up. Continue cooking for another 15 to 30 minutes, or until the skin of your pork belly has puffed up and is crispy. While this is happening, turn on your side burner and add a little oil to the Wok. Stir fry the onion and bell peppers. Then add the Udon noodles and a splash of the glaze for flavor. Grill the Bok choi over direct heat until grill marks form. Everything should be ready about the same time.
- When it’s all cooked, remove the pork belly from the grill. Turn it on its side or skin side down and slice it into ¼ - inch thick slices. Serve it on a bed of stir-fry with a drizzle of the maple syrup sauce you made. Add the grilled Bok choi, half of a ramen egg, and top with some green onion and sesame seeds.