Sticky Asian Pork Belly

Pork belly is one of those cuts of meat you just don’t buy that often, maybe it’s because how to cook it or that it is slightly fattier than other choices out there BUT the only thing I can say is that you’re missing out on a TREAT! As this Sh*t is TASTY! £4 for 650g of awesome high quality pork!

We’re going to bake it so the meat stays gorgeously tender; the top goes golden and crispy then giving it a gorgeous quick asian glaze making it sticky and devishly moreish!



Ingredients Pork;

  • Pork Belly
  • Vegetable Stock
  • Salt
  • 3 Garlic cloves and Thumb size bit of Ginger

Ingredients Glaze;

  • 2tbsp Honey
  • 1-1.5tbsp Soy sauce
  • 1tbsp sesame seed oil
  • Chopped spring onion as a garnish

SET oven to 200 fan assisted or 220 Normal

DRY the skin of the pork off

CUT criss-cross over the skin

COAT thoroughly in salt to help dry out the skin, add some grated ginger and minced garlic too

PLACE salted pork belly on a wire rack that’s placed on top of a baking tray

FILL baking tray with stock – This will create steam in the oven and keep the meat below tender


BAKE for 30mins or till top is crispy – Optional; you can flash grill the top to really crisp it up

CHOP into bitesize pieces

CHUCK in a frying pan with sesame seed oil and golden

ADD honey and soy cooking till a sticky sauce in created – about 5mins

SERVE with chopped spring onion on top

BOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOM! Ahhh DAMN!!! It tastes good sweet, sticky outer with a crispy pork crackling and soft succulent meat this is a dish to BEHOLD! It’s not Gray Skull giving He-Man powers it’s this stick asian pork belly!!

From Will, that guy who ride battle cat into his kitchen

Get PRIMAL, Be Happy!