Why This Caramelized Pork Belly Is So Amazing

Some dishes just feel like the holiday season, and this Caramelized Pork Belly is one of them. The moment the sugar turns into caramel and the pork is searing inside of that caramel, the whole kitchen smells warm, inviting, and cozy! The best part about this is even though it was made for the holiday dinner table, this dish tastes amazing as quick lunch or dinner any time of the year! It’s simple, fast, and super comforting. It’s the kind of dish I love to make myself on those busy weeknights when I’m super busy and don’t have a ton of time to make food.

What Makes This Caramelized Pork Belly Stand Out

This Caramelized Pork Belly stands out because you get the sweetness from the caramel, the savoriness from both kinds of soy sauces, and the crispy outsides makes this dish literally perfect. Pork belly is a cut of meat that usually stays juicy and tender, and when combined with that caramelized, slightly crispy outside, it turns into something you haven’t tasted before. I like to torch my pork belly for extra caramelization, but it’s your food, you eat it how you like!

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What You’ll Need To Make Caramelized Pork Belly

Pork Belly

• 1 lb pork belly, cut into cubes
• 2 tbsp sugar (rock or white)
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp brown sugar
• 4 tbsp neutral oil

Optional Garnish

• Scallions

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How to Make Caramelized Pork Belly

Add neutral oil to your pan and add sugar. Cook over medium heat until the sugar melts and turns golden.

Carefully add pork belly cubes into the caramel. Sear for 2 minutes, flip, and cook another 2 minutes until lightly browned.

Add light soy sauce, dark soy sauce, and brown sugar. Stir until every piece is well coated.

Simmer on low until the sauce thickens and forms a glaze that clings to the pork.

Serve over a fresh bowl of rice. Optionally torch the tops for extra caramelization, and garnish with scallions.

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Tips & Variations

Be patient with the caramel.

Letting it darken slightly before adding pork gives the dish a deeper, slightly smoky flavor that balances the sweetness of the rock sugar.

Cut the pork belly into even cubes.

This helps everything cook evenly and ensures a consistent texture from bite to bite. If you cut it unevenly, you risk having a different mouthfeel with each bite.

Want it spicy?

I omitted spiciness from this recipe, but if you’d like it spicy, add some red chili flakes along with the brown sugar, which will give the dish a subtle kick that also helps balance the sweetness and savoriness of the pork.

If your glaze thickens too fast, add water.

Sometimes if the heat is too high, the glaze may thicken, which puts you at risk for burning the sauce. Add a couple of tablespoons of water, which will help loosen the glaze up without compromising on the flavor.

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Frequently Asked Questions

Do I need rock sugar?

Nope! White granulated sugar works just as well. Rock sugar gives a shinier finish, but you’ll still get the same rich caramel flavor with either.

Why caramelize the sugar before adding pork?

I know it may seem like an unnecessary step, but it helps builds the base flavor and gives the pork its signature deep brown color. Skipping it means missing that complex sweetness that you can’t get just by simply adding sugar.

Can I make this ahead of time?

Absolutely! Reheat gently in a pan over low heat. Add a splash of water if the glaze feels too thick, which will happen when you refrigerate it.

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Try These Next

Want something that’s also sticky and sweet? Check out my Char Siu Pork!

Craving noodles? You’ll love my Shanghai Fried Noodles!

Looking for something crispy instead? Don’t miss my Crispy Pork Belly!