Sticky Honey Soy Garlic Pork Belly Bites Step-by-step instructions

Before you start

Before cooking, cut the pork belly into 1-inch cubes if not already done. Pat the cubes dry with paper towels to ensure a good sear. Measure out all the glaze ingredients and have them ready near the stove, as the cooking moves quickly once the pork is seared.

Mince the garlic, grate the ginger, and slice the scallions. Set the skillet over medium heat and have a pair of tongs ready for turning the pork.

Instructions

Season and Sear

1. 1Season the pork
   Pat the pork belly cubes dry with paper towels. In a bowl, toss the pork with the five-spice powder, salt, and black pepper until every cube is evenly coated.
   Look for The pork is evenly dusted with the spice mixture.
   Tip Drying the pork well helps it sear and crisp instead of steaming.
2. 2Sear the pork
   Heat a large skillet over medium heat. Add the seasoned pork cubes in a single layer. Cook for about 12 minutes, turning occasionally, until the fat renders and the edges are golden and crisp. Let it rest for 3 minutes before slicing.
   Look for The pork is browned on multiple sides and the pan has rendered fat.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Don't crowd the pan; work in batches if needed to keep the sear.

The pork cubes are coated with the spice mixture and the skillet is hot. As the pork sears, the fat renders and the edges turn golden and crisp.

The aroma of five-spice and pepper fills the kitchen. The pork should be browned on all sides before moving to the next phase.

Glaze and Reduce

3. 3Drain excess fat
   Carefully pour off the excess fat from the skillet, leaving about 1 tablespoon in the pan. Return the skillet to medium heat.
   Look for Only a thin sheen of fat remains in the pan.
   Tip Reserve the drained fat for roasting vegetables or discard once cool.
4. 4Make the glaze
   Add the soy sauce, dark soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger to the skillet. Stir well to combine, scraping up any browned bits from the bottom.
   Look for The sauce is bubbling and fragrant with garlic and ginger.
   Tip Stir constantly once the sugar is added to prevent burning.
5. 5Simmer to a lacquer
   Bring the glaze to a simmer and cook for 2–3 minutes, stirring frequently, until it thickens and coats the pork with a glossy lacquer. The pork should be cooked through and reach an internal temperature of 145°F (63°C). Let it rest for 3 minutes before slicing.
   Look for The glaze clings to the pork and the sauce has reduced by about half.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the glaze thickens too much, add a splash of water to loosen it.

After draining the excess fat, the glaze ingredients go into the pan. The sauce bubbles rapidly, thickening into a sticky lacquer. The garlic and ginger become fragrant, and the soy and honey create a deep, glossy brown. The pork is cooked through and coated evenly.

Garnish and Serve

6. 6Garnish and serve
   Remove the skillet from the heat. Sprinkle the pork bites with toasted sesame seeds and sliced scallions. Serve hot, with toothpicks for easy picking.
   Look for The sesame seeds and scallions add color and crunch.
   Tip Let the pork rest for 3 minutes before serving to allow the juices to redistribute.

The finished pork bites are glossy and caramelized, with sesame seeds and scallions adding color and texture. The glaze clings to each cube, and the pork is tender and juicy. Serve immediately while hot and sticky.

Common mistakes

A common mistake is overcrowding the skillet, which steams the pork instead of searing it. Work in batches if necessary. Another issue is burning the glaze; once the sugar is added, keep the heat at medium and stir frequently.

If the glaze thickens too much, add a splash of water to loosen it. Finally, don't skip draining the excess fat—too much fat keeps the glaze from clinging properly.

How to tell it’s done

The pork is done when it is browned on all sides and the internal temperature reaches 145°F (63°C) when measured with an instant-read thermometer. The glaze should be thick and glossy, coating each cube evenly.

The edges should be slightly crisp, while the centers remain tender and juicy. Let the pork rest for 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest