A sweet-spicy oriental glaze gives fried pork belly a delicious kick and makes it a perfect match for crisp, cold beer. For a heftier meal, pair it with steamed rice and atchara.
Similar recipes: Home-Style Bagnet,
Liempo de Balamban (Herb-Stuffed Pork Belly),
Coconut Lemongrass Liempo Rice
Serves 4 to 6 Prep Time 20 minutes Cooking Time 1 hour and 20 minutes
1 kilo whole pork belly
1 large white onion, quartered
4 cloves garlic, smashed
1/3 teaspoon whole peppercorns
2 teaspoons salt
1 bay leaf
rock salt for seasoning
pickled vegetables (atchara), to serve (optional)
(For recipes, try: Papaya Atchara,
Nata de Coco Atchara, How to Pickle Veggies)
For the chili-honey glaze
2 tablespoons Korean chili paste (gochujang)
2 tablespoons soy sauce
1 1/2 tablespoons honey or to taste
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 (thumb-size) piece ginger,
peeled and grated
4 cloves garlic, chopped
1 Slice pork belly in half to fit a large stockpot. Place pork, onion, garlic, peppercorns, salt, and bay leaf in a large stockpot. Fill with enough water to cover pork. Bring to a boil then reduce to a simmer. Cook for about 1 hour or until pork is fork tender.
2 In the meantime, make the chili-honey glaze: Put all ingredients in the bowl of a food processor. Puree to make a thick glaze. Set aside.
3 Once pork belly is tender, transfer to a rack or hang the belly to dry for about an hour. Slice pork into 2-inch pieces and season with rock salt.
4 Preheat airfryer to 180ºC for 5 minutes. Put half of the pork belly pieces in the airfryer's basket. Set timer to 10 minutes and let cook. After 10 minutes, pull out the airfryer basket and turn the pork pieces to cook evenly. Continue cooking for another 10 to 15 minutes or until pork belly is crisp and golden. Repeat with the remaining pork belly.
5 Put cooked pork belly in a large bowl. Add a couple of tablespoons of chili-honey glaze and toss to coat pork evenly. Add more, if desired. Transfer to a platter and serve immediately with pickled vegetables, if desired.
No airfryer? Deep-fry pork belly slices in batches in a deep, heavy skillet. Drain on paper towels, then glaze.
Photography by Aldwin Aspillera
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