Pan-Fried Pork Belly with Soy and Calamansi Glaze

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Crisp pan-fried pork belly slices glazed with a tangy soy and calamansi citrus sauce, capturing the bold flavors of Filipino cuisine. This Filipino-inspired pork recipe, ready in about 25 minutes, pairs pork belly, soy sauce, calamansi juice or lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 pound, skin removed, cut into 1/2-inch thick strips pork belly
• 3 tbsp soy sauce
• 2 tbsp calamansi juice or lime juice
• 1 tbsp brown sugar
• 3 cloves, minced garlic cloves
• 2 tbsp vegetable oil
• 1/2 tsp freshly ground black pepper
• 2 tbsp for garnish chopped green onions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp calamansi juice, 1 tbsp brown sugar, and 3 minced garlic cloves until sugar dissolves.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 pound pork belly strips in a single layer and cook for 4-5 minutes per side until golden brown and crisp.
3. Step 3: Reduce heat to medium and pour the soy-calamansi mixture over the pork. Cook, stirring occasionally, for 3-4 minutes until the sauce thickens and coats the pork belly beautifully.
4. Step 4: Season with 1/2 tsp freshly ground black pepper. Remove from heat and garnish with 2 tbsp chopped green onions. Serve hot with steamed rice or as a flavorful main dish.