What Makes My Sticky Spicy Pork Belly So Addictive

My Sticky Spicy Pork Belly hits every note, rich and fatty pork belly seared to golden perfection, wrapped in a glossy glaze that’s spicy from gochujang, sweet from honey and brown sugar, and deeply savory from soy sauce and garlic. Every bite is a hit of heat and umami, perfect for those days when you want something that’s comforting and punchy. The sauce caramelizes just right, giving it a lacquered, sticky texture that clings to each piece of pork and melts into the rice underneath.

Why Sticky Spicy Pork Belly Is So Quick to Make And Big on Flavor

Don’t let the richness of pork belly fool you. This dish is fast. Just a quick sear and a simple sauce you can whisk together in a minute. It’s the kind of meal that feels special but comes together in under 20 minutes. Great for weeknights when you want something a little indulgent without spending hours in the kitchen.

---

Ingredients for Sticky Spicy Pork Belly

You’ll only need a handful of pantry staples to make this dish shine. Pork belly delivers that tender-fatty bite, and the sauce comes together from just a few ingredients: gochujang for heat, soy sauce and garlic for savory depth, and honey and brown sugar to balance it all with sweetness. A splash of sake (or dry sherry) adds complexity and brightness, and a bit of sesame oil brings it all together.

• 6 oz thinly sliced pork belly
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sake (or sherry)
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp brown sugar
• 2 tbsp gochujang
• Optional Garnish: scallions, egg yolk, blowtorched finish

---

How to Make It

Step-by-Step Instructions

Start by whisking together your sauce ingredients in a bowl, everything should dissolve into a smooth, thick glaze.

Sear the pork belly quickly in a hot pan, just enough to get some golden color and render a bit of fat. Don’t crowd the pan.

Remove the pork, pour in the sauce, and let it simmer until slightly thickened.

Add the pork back in and toss until fully coated. Let it bubble a bit to get sticky and glossy.

Serve over hot rice and garnish with scallions or an egg yolk for richness. For extra flair, give the pork a quick torch for smoky, caramelized edges.

---

Tips and Variations

• Use thin slices of pork belly (like shabu-shabu cut) for faster cooking and maximum sauce coverage.
• Don’t skip the simmer! It thickens the sauce and deepens the flavor.
• Add a splash of water if the glaze reduces too much.
• A raw egg yolk stirred in at the end adds a luscious finish.
• No blowtorch? Broil the pork for 1–2 minutes to caramelize.

---

Frequently Asked Questions

What kind of pork belly should I use?

Thinly sliced pork belly (like you’d find at an Asian grocery store for hot pot or shabu-shabu) works best. It cooks quickly and soaks up the sauce perfectly.

Can I make this less spicy?

Yes! Reduce the amount of gochujang or add a bit more honey to tone down the heat without losing the flavor.

What can I substitute for sake?

Dry sherry, Chinese cooking wine, or even a splash of white wine will work in a pinch. You can also omit it if needed.

How do I store leftovers?

Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat or microwave until warmed through.

Do I need to blowtorch the pork?

Nope! It’s totally optional, but it gives a nice smoky, caramelized finish. You can also use a broiler for similar results.

---

You Might Also Like

Try my Soy Braised Pork Belly for a slow-cooked, melt-in-your-mouth version.

Check out my Crispy Pork Belly for a crunchier version of pork belly!

Make Spicy Korean Fried Chicken if you’re craving more heat and sauce.