Sticky Savory Pork Belly
Cubed pork belly seared until golden, then braised with aromatics, soy sauce, Sprite, and oyster sauce until fall-apart tender with a glossy sticky glaze. Perfect over rice.
Equipment
- 1 | Sharp knife | for cubing
- 1 | cutting board |
- 1 | Large pan or wok | with lid
- 1 | Wooden spoon or spatula |
- 1 | Measuring spoons |
Ingredients
- 2 | lb | pork belly | cut into cubes
- 1 | tsp | salt |
- 1 | | red onion | chopped
- 4 | cloves | garlic | minced
- 3 | | bay leaves |
- 4 | | red chilies | whole
- 3 | tbsp | soy sauce |
- 1 | can | Sprite |
- 2 | tbsp | oyster sauce |
- 1 | | water | as needed
Instructions
- Cut pork belly into large cubes and season with salt.
- Sear the cubes in a hot pan until golden on all sides.
- Add chopped onion, minced garlic, bay leaves, and chilies.
- Pour in soy sauce and stir to coat.
- Add the full can of Sprite.
- Cover and simmer until the pork is very tender.
- Stir in oyster sauce and reduce uncovered until sticky.
- Adjust with water if needed, then serve over rice.
Notes
Leftovers keep in the refrigerator up to 4 days in an airtight container.
Reheat gently with a splash of water to loosen the sauce.
Remove the chilies before serving for milder heat.
Sprite can be replaced with any lemon-lime soda.
Reheat gently with a splash of water to loosen the sauce.
Remove the chilies before serving for milder heat.
Sprite can be replaced with any lemon-lime soda.