Stovetop Char Siu Pork Belly Bites

This stovetop version is quick and easy, showcasing the irresistible flavors of char siu sauce, perfectly caramelized pork belly, and aromatic spices that will make your kitchen smell divine!

Ingredients

• 1 lb pork belly, cut into bite-sized pieces
• 1/4 cup char siu sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon red wine vinegar
• 1 teaspoon five spice powder
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon crushed red pepper (optional, for a spicy kick)
• Salt, to taste
• Chopped green onions or sesame seeds for garnish (optional)

Cooking Instructions

1. In a mixing bowl, combine the char siu sauce, soy sauce, honey, red wine vinegar, five spice powder, minced garlic, black pepper, and crushed red pepper. Stir until well mixed.
2. Add the pork belly pieces to the marinade, ensuring they are well-coated. Let them marinate for at least 15-30 minutes to absorb the flavors.
3. Heat a large skillet over medium-high heat and add a splash of oil.
4. Once the oil is hot, add the marinated pork belly pieces in a single layer. You may need to do this in batches to avoid overcrowding the skillet.
5. Cook the pork belly for about 5-7 minutes, flipping occasionally, until they are golden brown and caramelized, and cooked through.
6. Reduce the heat and let them cook a few minutes more for extra crispiness if desired.
7. Once done, remove from heat and let them rest for a couple of minutes.
8. Garnish with chopped green onions or sesame seeds, if desired, and enjoy!

Flavor Profile Explanation

This dish is bursting with sweet and savory notes from the char siu and soy sauce. The honey adds a touch of sweetness that contrasts beautifully with the saltiness and aromatic spice of the five spice powder. When cooked, the pork belly develops a crispy exterior while remaining tender and juicy on the inside—it's a decadent treat!

I hope you enjoy this stovetop version! If you need more adjustments or have any other preferences, just let me know. Happy cooking!