My BFF’s at Prairie Fresh invited me to cook at their little party at the American Royal. By little, I mean they had a huge garage at the Kansas City Speedway, and around 1200 folks! I chose to do Asian Glazed Pork Belly Bites, and I thought they turned out awesome. For the event, I cooked around 160 lbs of pork belly, so I made a big recipe batch. I did run a test cook with a more manageable amount, and I’m happy to present that recipe to you here.
Preparing the Pork Belly
This recipe is really a two-part cook. I used half of a skinless pork belly, about 4.5 pounds. For seasoning, I used Yuzu juice and Togarashi, or Japanese six spice. Togarashi is a great seasoning blend to keep on hand. It is generally used as a table condiment in Japanese households, much like we have salt and pepper. It will really perk up any Asian-inspired dish. It does have a bit of a kick I seasoned the pork belly pretty heavily because the bellies will render as they cook. I cooked at 275 degrees for the entire cook. Get the belly on the smoker with a good amount of wood as you really want a prominent smoke flavor. Apple or pecan wood are my favorites for pork belly. Cook for three to four hours, or until it’s reading around 160 degrees. I used a MEATER to keep track of the cook. Cut into bite-size pieces, then place back in an aluminum pan, add some soy sauce and chicken stock, and cover with foil. Continue to cook for 2 hours, or until the bits are succulent pieces of pork perfection. Trust me, you’ll know. Then, simply coat with the glaze and serve. Easy Peasy!
As always, y’all get to cooking!
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Asian Glazed Pork Belly Bites
- Author: Melissa Cookston
Description
Pork belly is incredibly flavorful and juicy. This Asian Glazed Pork Belly recipe gives that deliciousness some amazing zippy Asian flavors as well.
Ingredients
For 4 lb piece of skinless pork belly
2 TBS Yuzu Juice
3 TBS Togarashi
1/2 cup soy sauce
1 cup chicken stock
For the Glaze
1/2 cup low sodium soy sauce
1 TBS rice vinegar
1/4 cup Hoisin sauce
1 tsp togarashi
1 TBS yuzu juice
1 TBS fish sauce
2 TBS brown sugar
1 TBS sesame oil
4 TBS water, divided
1 TBS corn starch
Instructions
Season pork belly with yuzu and togarashi. Place on the smoker at 275 degrees and cook until it reaches 160 degrees, about 3 to 4 hours. Remove and slice into bite-sized pieces.
Place pieces in an aluminum pan with 1/2 cup soy and 1 cup chicken stock. Cover tightly with foil and place back on the cooker. Cook for 2 more hours, or until pork belly is very tender.
Place all glaze ingredients except 1 TBS water and 1 TBS corn starch into a saucepan and bring to a boil. Reduce to a simmer for 10 minutes. Mix corn starch and water and pour into the sauce. Bring back to a boil, then after the sauce has thickened remove from heat.
After the pork belly is finished cooking, remove pieces from the pan and toss with glaze. Serve.