Pork Belly in Rich Sauce

Instructions

step 1 Pat the pork belly cubes dry with paper towels and season lightly with black pepper. /n
step 2 Heat vegetable oil in a large skillet or wok over medium-high heat and sear the pork belly pieces until browned and slightly crispy on the edges. Remove and set aside. /n
step 3 In the same pan sauté the garlic, diced onion, red chilies, and green chili until fragrant and slightly softened. /n
step 4 Add soy sauce, oyster sauce, dark soy sauce, brown sugar, chili flakes, and chicken broth. Stir well to combine and bring the sauce to a gentle simmer. /n
step 5 Return the pork belly to the pan and toss to coat with the sauce. Reduce heat and simmer for 20–25 minutes until the pork becomes tender and the sauce thickens. /n
step 6 Stir in rice vinegar and sesame oil, then cook for another 2 minutes to deepen the flavor. /n
step 7 Garnish with chopped green onions and serve hot with rice or vegetables.

Storage and Reheating Tips

Store leftover pork belly in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of broth or water to loosen the sauce. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.