Hoisin-Glazed Pork Belly with Steamed Bok Choy

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy-skinned pork belly coated in a sweet-tangy hoisin glaze, paired with tender steamed bok choy for a classic Asian meal. This Asian recipe, ready in about 75 minutes, pairs pork belly, neutral oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 475 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 55 min Serves 4 Chinese cuisine 475 cal/serving

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Ingredients

1.5 lb (skin-on) pork belly
1 tbsp neutral oil
1/2 tsp salt
3 tbsp hoisin sauce
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey
2 bunches (1 lb), trimmed bok choy

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Instructions

Step 1: Place 1.5 lb pork belly in a pot, cover with cold water, and simmer gently for 15 minutes. Pat dry, score skin in a diamond pattern, and brush with 1 tbsp neutral oil. Season with 1/2 tsp salt.
Step 2: Preheat oven to 375°F. Arrange pork belly skin-side up on a wire rack over a baking sheet. Roast 45 minutes until skin is golden and crispy.
Step 3: Whisk 3 tbsp hoisin sauce, 2 tbsp rice vinegar, 1 tbsp soy sauce, and 1 tbsp honey in a small bowl.
Step 4: Brush roasted pork belly with hoisin mixture, return to oven for 10 minutes to glaze.
Step 5: Steam 2 bunches bok choy for 5 minutes until bright green and tender. Arrange on plates and top with sliced pork belly.