Ingredients:

  • 5 kg (3.3 lbs) Skin-on or skinless Pork Belly (preferred thickness: 1.5–2 inches)
  • 2 Tbsp Olive Oil or High-Heat Vegetable Oil
  • 1 Tbsp Kosher Salt
  • 1 tsp Freshly Cracked Black Pepper
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, smashed
  • 300 ml (1 ¼ cups) Chicken Stock (low sodium)
  • 120 ml (½ cup) Quality Honey
  • 100 g (½ cup, packed) Dark Brown Sugar
  • 2-3 Chipotle Peppers in Adobo Sauce, finely minced
  • 1 Tbsp Adobo Sauce from the can
  • 60 ml (¼ cup) Apple Cider Vinegar
  • 60 ml (¼ cup) Low-Sodium Soy Sauce
  • 1 tsp Worcestershire Sauce (optional)
  • 2 Tbsp Sesame Seeds (toasted, for garnish)
  • 1 Spring Onion (Scallion), thinly sliced (for garnish)

Instructions:

  1. Prep the Pork: Pat the pork belly dry very thoroughly. If using skin-on, score the skin deeply in a crosshatch pattern, cutting through the skin and fat, but not quite reaching the meat.
  2. Season: Rub the pork all over with salt and pepper, making sure the seasoning gets into the scores.
  3. Sear: Heat oil in a heavy Dutch oven over medium-high heat. Sear the pork belly fat-side down for 5–7 minutes until deeply golden brown and much of the fat has rendered. Remove the pork and set aside.
  4. Aromatics: Add the chopped onion and garlic to the rendered fat in the pot. Sauté for 3–4 minutes until softened.
  5. Braise Liquid: Pour in the chicken stock and scrape up any brown bits (fond) from the bottom of the pan. Bring to a simmer.
  6. Braise: Return the pork belly to the pot (fat-side up). Cover the pot tightly with a lid or aluminum foil. Transfer to a preheated oven at 150°C (300°F). Cook for 1 hour 45 minutes to 2 hours, or until the pork is fork-tender.
  7. Cooling: Remove the pot from the oven. Carefully remove the pork belly, place it on a small tray, and place a weight on top to press it. Allow to cool completely to room temperature, then chill in the refrigerator for at least 45 minutes. This step is crucial for clean slicing.
  8. Slice: Once chilled and firm, slice the pork belly into even, bite-sized 1-inch cubes.
  9. Make the Glaze: While the pork is chilling, combine all Glaze ingredients (honey, brown sugar, chipotle, adobo sauce, vinegar, soy sauce, Worcestershire) in a small saucepan.
  10. Reduce: Bring the glaze mixture to a simmer over medium heat. Reduce the heat and cook for 8–10 minutes, or until the sauce has visibly thickened to a syrupy consistency. Keep warm.
  11. Crisp the Bites: Preheat your oven to 220°C (425°F). Arrange the sliced pork belly cubes on a lined baking sheet (optionally on a wire rack). Roast for 8–10 minutes until the edges are sizzling and the fat is crispy.
  12. Toss and Serve: Remove the pan from the oven. Toss the crispy pork belly cubes immediately with the warm chipotle glaze until evenly coated. Return to the oven for 2–3 minutes to set the sticky glaze.
  13. Garnish: Transfer to a serving dish and sprinkle generously with toasted sesame seeds and fresh spring onions.