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!Print
Asian Glazed Pork Belly Bites
Pork belly is incredibly flavorful and juicy. This Asian Glazed Pork Belly recipe gives that deliciousness some amazing zippy Asian flavors as well.
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
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.