Pan Braised Yuzu Sweet and Sour Pork Belly
This Pan-Braised Yuzu Sweet and Sour Pork Belly doesn’t need to be deep fried, but still has that classic sweet-and-sour flavor. This pork belly has sticky, gelatinous layers that literally melt-in-your-mouth. The yuzu scallion glaze, made with my favorite kai dong sauces, gives it a glossy, citrus-savory balance that makes each bite feel fresh. It’s just as good with rice or noodles, and extremely convenient as everything from salad topping to lunchbox protein!
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No Deep Fry Sweet and Sour Pork Belly
This pork belly gives you sweet and sour, Chinese Takeout flavors with Hong Shao Rou 紅燒肉 technique and texture. This seared fatty pork is braised to an absolutely melt-in-your-mouth texture. The skin and meat absorbs all the flavor from the yuzu scallion glaze, made with 2 of my must try kai dong sauce. The result? Slightly sticky, perfectly melty pork belly slices that tastes like it has been simmered for HOURS.
This dish is such a convenient protein to meal-prep with, since it stores well and tastes great hot or cold with rice, noodles, or bread. It’s one of those recipes you can make a ton of ahead of time, so you’ll have more to enjoy later.
– On it’s own with hot rice
– As a topping for noodles or salads
– Mix with veggies and seasoning for a quick cold dish
– Filling for sandwiches
The classic Cantonese 咕咾肉 (gu lao rou) is made with battered and fried pork pieces that get tossed in a tangy glaze right before serving.
But in this version, we skip the deep frying and use a slow braise instead.
Glazed Sweet and Sour Pork Ingredients
- 3 lbs pork belly slab Whole slab, skin-on
- Salt and black pepper to taste
- 10-12 cloves garlic peeled
- ¾ cup kai dong Yuzu Sesame Dressing
- ¼ cup Four Season Scallion Sauce
- 1 cup water
Pork Belly
We are using 3 pounds of full pork belly slabs today. For this recipe, long rectangular slabs about 2½–3 inches wide, 8–10 inches long work best. They’re easy to sear, flip, and slice evenly after braising. You’re looking for even meat-to-fat layers with the skin on.
I cook in one whole piece because it concentrates the juices into the meat, and cooks more evenly. Pre-season the pork belly with salt and pepper, then sear for a crispy, golden crust that keeps in the juices. Then, it’s braised for about 35-45 minutes. At this point, the pork fat renders out. This leaves a ton of collagen inside turning into a melt-in-your-mouth gelatin layer.
Garlic Scallion Yuzu Glaze
The pork belly is pan-braised in a Garlic Scallion Yuzu Glaze that gets that sticky, sweet and sour flavor. This sauce uses a ton of whole garlic cloves, and 2 of my kai dong pantry must-haves. First, I’m adding garlic cloves and Four Season Scallion Sauce as a savory aged-soy sauce flavor base with deep garlicky-y scallion flavor. I use whole garlic here so it doesn’t burn, but can release its flavor as it braises.
Pork belly can get super rich, so the Yuzu Sesame Dressing balances it out perfectly. The acidic yuzu emulsifies the fat into this glaze, giving it flavor instead of just grease. That extra hit of sesame aroma right before you take a bite of this pork make it extra addicting.
How To Braise Pork Belly in A Pan
- Season the Pork: Pat the whole pork belly dry with paper towels. Season generously on both sides with salt and black pepper.
- Sear the Pork: In a large deep pan or pot over medium-high heat, pan-fry the pork belly for about 3–4 minutes per side, or until golden brown all around.
- Add Garlic and Sauce: Add the garlic cloves directly into the pan. Pour in the Kai Dong Yuzu Sesame Dressing, Kai Dong Four-Season Scallion Sauce, and water, making sure the pork belly is mostly covered in liquid.
- Simmer Until Tender: Bring to a gentle simmer, then cover and cook on medium-low heat for 35-45 minutes, flipping halfway through, until the pork is soft and tender and the sauce is slightly thickened.
- Slice and Serve: Remove the pork belly from the pan and let it rest for a few minutes. Slice into your desired pieces, drizzle with the sweet and sour sauce, and now look at that — tender, glossy, melt-in-your-mouth pork belly perfection!
Make A Full Pork Belly Meal with These Side Dishes
Pan Braised Yuzu Sweet and Sour Pork Belly
By Tiffy Cooks
Equipment
Ingredients
- 3 lbs pork belly slab Whole slab, skin-on
- Salt and black pepper to taste
- 10-12 cloves garlic peeled
- ¾ cup kai dong Yuzu Sesame Dressing
- ¼ cup Four Season Scallion Sauce
- 1 cup water
Instructions
- Season the Pork: Pat the whole pork belly dry with paper towels. Season generously on both sides with salt and black pepper.
- Sear the Pork: In a large deep pan or pot over medium-high heat, pan-fry the pork belly for about 3–4 minutes per side, or until golden brown all around.
- Add Garlic and Sauce: Add the garlic cloves directly into the pan. Pour in the kai dong Yuzu Sesame Dressing, kai dong Four-Season Scallion Sauce, and water, making sure the pork belly is mostly covered in liquid.
- Simmer Until Tender: Bring to a gentle simmer, then cover and cook on medium-low heat for 35-45 minutes, flipping halfway through, until the pork is soft and tender and the sauce is slightly thickened.
- Slice and Serve: Remove the pork belly from the pan and let it rest for a few minutes. Slice into your desired pieces, drizzle with the sweet and sour sauce, and now look at that — tender, glossy, melt-in-your-mouth pork belly perfection!
