Spicy Honey-Glazed Pork Belly Bites with Crispy Garlic

Instructions

1. 1

   Cut the pork belly into 2-inch cubes. Place pork belly in a large pot, cover with water, and bring to a boil. Skim off any scum. Add ginger slices, Shaoxing wine, and cook for 5 minutes. Drain and rinse the pork belly.

   ~15 min
2. 2

   Return the pork belly to the pot. Add soy sauce, rock sugar, star anise, cinnamon stick, and enough water to cover the pork belly. Bring to a simmer, then cover and cook on low heat for 2 hours, or until the pork belly is very tender.

   ~120 min
3. 3

   While the pork belly is cooking, thinly slice the garlic cloves. Heat 30ml of vegetable oil in a frying pan over medium-low heat. Add the garlic slices and fry until golden brown and crispy. Remove the garlic chips with a slotted spoon and drain on paper towels. Reserve the garlic-infused oil.

   ~10 min
4. 4

   Once the pork belly is tender, remove it from the braising liquid and let it cool slightly. Cut the pork belly into 1-inch cubes.

   ~15 min
5. 5

   Heat the reserved garlic-infused oil and the remaining 30ml of vegetable oil in a frying pan over medium-high heat. Add the pork belly cubes and pan-fry until all sides are golden brown and crispy.

   ~8 min
6. 6

   In a small bowl, whisk together honey, chili bean paste, and Sichuan peppercorns to create the glaze. Add the glaze to the frying pan with the pork belly. Stir constantly to coat the pork belly evenly. Cook for 1-2 minutes until the glaze thickens and caramelizes.

   ~3 min
7. 7

   Stir in the sesame oil. Remove from heat and toss with most of the crispy garlic chips. Serve immediately, garnished with the remaining crispy garlic chips.

   ~2 min