Sticky Hoisin Glazed Pork Belly with Pickled Tropical Slaw
Slow-braised pork belly glazed with a rich hoisin sauce, paired with a crisp, tangy slaw infused with tropical fruits for contrast. This asian fusion-inspired pork ready in about 200 minutes pairs skin scored pork belly, hoisin sauce, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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
- 2 lbs, skin scored pork belly
- 1/2 cup hoisin sauce
- 3 tbsp soy sauce
- 2 tbsp honey
- 4, minced garlic cloves
- 2 tsp, grated fresh ginger
- 1/4 cup white vinegar
- 2 tbsp sugar
- 2 cups shredded green cabbage
- 1 cup shredded carrot
- 1/2 cup diced mango
- 1 tsp sliced red chili
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 300°F. Place 2 lbs pork belly with scored skin in a roasting pan, season with 1 tsp salt and 1/2 tsp black pepper. Cover tightly with foil and roast for 2.5 hours until tender.
- Step 2: In a small saucepan, combine 1/2 cup hoisin sauce, 3 tbsp soy sauce, 2 tbsp honey, 4 minced garlic cloves, and 2 tsp grated fresh ginger. Simmer over medium heat for 5 minutes until thick and glossy.
- Step 3: Remove pork belly from oven, increase oven temperature to 425°F. Brush half of the hoisin glaze over the pork, then roast uncovered for 15 minutes until the glaze caramelizes and skin crisps.
- Step 4: Meanwhile, in a bowl, whisk 1/4 cup white vinegar with 2 tbsp sugar until dissolved. Toss in 2 cups shredded green cabbage, 1 cup shredded carrot, 1/2 cup diced mango, and 1 tsp sliced red chili. Let slaw marinate for 10 minutes.
- Step 5: Remove pork belly from oven, brush with remaining glaze, and let rest for 10 minutes before slicing. Serve slices topped with tropical slaw.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sticky Hoisin Glazed Pork Belly with Pickled Tropical Slaw take to make?
Total time is about 200 minutes (20 min prep + 180 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 Sticky Hoisin Glazed Pork Belly with Pickled Tropical Slaw?
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 skin scored pork belly from drying out.
Can I substitute ingredients in Sticky Hoisin Glazed Pork Belly with Pickled Tropical Slaw?
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 Sticky Hoisin Glazed Pork Belly with Pickled Tropical Slaw for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Sticky Hoisin Glazed Pork Belly with Pickled Tropical Slaw?
Asian Fusion pork 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.
