Golden, tender pork belly bites coated in a glossy, sticky Asian glaze with rich black garlic, sweet honey, savoury soy and a fresh hint of lime.
Air Fried (or oven roasted) Sticky Glazed Asian Pork Belly Bites
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
These irresistible pork belly bites are golden and beautifully tender, generously coated in a thick, glossy glaze that is sweet, savoury and packed with umami. Aged Black Garlic Asian Concentrate adds rich depth and complexity, balanced by honey, soy and a bright touch of fresh lime. Finished with spring onions, mild chilli and toasted sesame seeds, they make a deliciously indulgent entrée or a flavour-packed meal served with steamed broccolini and rice.
Black Garlic & Co.
Ingredients
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800g whole pork belly slab
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One tsp olive oil
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Salt
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One tbsp sesame oil
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Two heaped tbsp Black Garlic & Co Aged Black Garlic Asian Concentrate
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One tbsp light soy sauce
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One rounded tbsp honey
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One tbsp fresh lime juice
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One half cup hot water
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Two large spring onions, finely sliced
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One to two mild red chillies, finely sliced
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One tbsp toasted sesame seeds
Directions
Pat dry the rind with paper towels before dicing the pork belly into 3cm x 3cm pieces.
Toss the pork belly pieces in olive oil and a sprinkle of salt.
Preheat the air fryer to 200°C. If you don’t have an air fryer you can cook in the oven at 160°C fan-forced (180°C conventional) for approximately 2–2½ hours. I would add a little water to the roasting tray and cover loosely with foil for the first 1½–2 hours. This helps the pork belly become beautifully tender. Then remove the foil and increase the oven to 200°C fan-forced for 15–20 minutes to crisp and caramelise the outside before adding it to the glaze.
That gives you the best result: soft, succulent pork + crispy edges + that gorgeous sticky black garlic Asian glaze.
Place the diced pork belly in a single layer in the air fryer basket, rind side up. Leave a gap between each piece of pork. Cook in 2 batches if necessary.
Air fry for 15 minutes, shaking the basket to flip the pork for even cooking every 5 minutes. Fry until golden brown and well cooked.
Once the pork is done, make the glaze. Add sesame oil, Aged Black Garlic Asian Concentrate, soy sauce, honey, lime juice and hot water to a large pan. Turn the heat on low and stir until the ingredients are smooth. Increase the heat to medium until it starts to gently bubble.
Add the pork to the bubbling glaze for 3 or so minutes and allow the glaze to caramelise so that it is thick and sticky and fully coats the pork.
Serve as suggested or simply as an entrée. Garnish with spring onions, chillies and toasted sesame seeds.
Recipe Note
Serving suggestion:
Serve glazed pork belly with rice and steamed broccolini.
Note:
For pork belly to be tender you need to slow roast or air fry the pork prior to glazing.
Alternatively use precooked pork belly bites from your supermarket. Precooked pork belly bites can be pan fried until golden before glazing
