Pan-Fried Pork Belly with Simple Glaze
While pork belly is traditionally slow-roasted until it is meltingly tender, when cooked quickly and paired with a sweet glaze it retains juiciness, and has a mellow, delicious flavour. The real trick is to not overcook it, thereby preventing the meat from drying out.
600g skinless pork belly, all bones removed
2 teaspoons oil
½ cup hoi sin sauce
juice of 2 limes
1 tablespoon honey
- 1.Use a sharp knife to slice the pork belly into 2cm cubes.
- Pour the oil into a large heavy-based frying pan set over a high heat and cook the pork belly in batches until browned, but still medium.
- Return all pork to the pan with the hoi sin, lime juice and honey, then simmer for 2 minutes, until glazed. Serve immediately.