Pan-Fried Pork Belly with Sweet Soy Glaze

By AislePrompt Editorial · ·

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.

Tender pork belly caramelized in a rich sweet soy sauce, served with steamed rice for a comforting meal. This Asian recipe, ready in about 45 minutes, pairs pork belly, soy sauce, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 15 min Cook: 30 min Serves 4 Shanghainese cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1 lb pork belly, trimmed and cut into 1-inch thick slices, in a bowl. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp cooking oil in a large skillet over medium-high heat until shimmering. Add the pork belly slices in a single layer and cook for 5 minutes per side until golden brown and crispy.
  3. Step 3: Reduce heat to medium, then add 2 tbsp soy sauce, 2 tbsp sugar, 1 tbsp rice vinegar, and 1 tsp minced ginger to the skillet. Stir to combine, ensuring the sauce covers the pork.
  4. Step 4: Cover the skillet with a lid and simmer for 20 minutes, turning the pork occasionally, until tender and the sauce has thickened to a glossy glaze.
  5. Step 5: Remove the lid and increase heat to high, cooking for 2-3 minutes until the sauce coats the back of a spoon.
  6. Step 6: Transfer the pork belly to a plate and garnish with 2 green onions, thinly sliced. Serve immediately with steamed rice.

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