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

Scale

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

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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.