Ingredients
Units Scale
- 1kg boneless pork belly
- 2 tbsp hoisin sauce
- 1 tsp oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp sriracha sauce
- 1 tsp sugar
- Cilantro leaves, as required
- 1/2 lime, as required
Instructions
- The day before you want to eat, cook your pork belly. You can cook it in the oven, air fryer, sous vide or on the smoker. Click on the links to find out how to do this. Once your pork belly is cooked, reserve in the fridge.
- Once you’re ready to eat, slice the pork belly into 2.5cm thick strips and then slice again to create small bites. Reserve in the fridge.
- To make the glaze, add the hoisin, sriracha, oyster and dark soy sauce to a pot and bring to a simmer. Season with sugar and salt if needed. If it’s too thick add a small amount of water. It should be thick enough to coat a back of a spoon but not too thick. Keep the glaze warm.
- Prepare a fryer or a pot of oil by heating the oil to 180c/355f using a thermometer. Add your pork belly bites and fry until they have a golden crust – about 1-2 minutes. Remove and drain on kitchen paper
- Place the drained pork belly bites into a bowl and add the glaze, toss to coat all the pieces. Serve immediately with cilantro and fresh lime!
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Entree
- Cuisine: Asian