Hoisin-Glazed Pork Belly with Steamed Bok Choy
Crispy-skinned pork belly coated in a sweet-tangy hoisin glaze, paired with tender steamed bok choy for a classic Asian meal. This chinese-inspired asian 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Hoisin-Glazed Pork Belly with Steamed Bok Choy take to make?
Total time is about 75 minutes (20 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hoisin-Glazed Pork Belly with Steamed Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork belly from drying out.
Can I substitute ingredients in Hoisin-Glazed Pork Belly with Steamed Bok Choy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hoisin-Glazed Pork Belly with Steamed Bok Choy for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hoisin-Glazed Pork Belly with Steamed Bok Choy?
Chinese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This turned out restaurant-quality! The bok choy stayed crisp, and the pork melted off the bone. Made it for date night—huge hit.
- ★★★★★
The hoisin glaze was spot-on—perfectly sticky without being cloying. My kids asked for seconds on the pork belly!
- ★★★★☆
The glaze was slightly too sweet for my taste—next time I'll cut the hoisin by half. Still delicious though!
