Pan Braised Yuzu Sweet and Sour Pork Belly
By Tiffy Cooks
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!
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!
Nutrition
Calories: 1286kcalCarbohydrates: 10gProtein: 22gFat: 122gSaturated Fat: 44gPolyunsaturated Fat: 13gMonounsaturated Fat: 56gCholesterol: 163mgSodium: 1269mgPotassium: 507mgFiber: 0.1gSugar: 4gVitamin A: 23IUVitamin C: 2mgCalcium: 25mgIron: 1mg
