Black Pepper Pork Belly Recipe
This black pepper pork belly takes 30 minutes in one pan. Rendered, caramelized pork belly in a glossy, peppery soy garlic sauce.
Servings: 2
Ingredients
- 1 lb pork belly cubed
- 1 onion cut into thick chunks
- 4 scallions greens cut into one-inch pieces
- 3 cloves garlic minced
For the Sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 2 tsp coarsely ground black pepper
- ⅓ cup water
For the Slurry
- 1 tsp cornstarch
- 1 tbsp cold water
Optional Garnish
- More black pepper
- Steamed rice
Instructions
- Cut the onions into thick chunks and cut the scallion greens into one-inch pieces.
- Place the cubed pork belly in a dry pan over medium heat and brown for a few minutes, letting the fat render out, then remove from the heat and set aside.
- Add the onions and minced garlic to the rendered fat and cook until fragrant.
- Return the pork to the pan along with the dark soy sauce, light soy sauce, oyster sauce, sugar, sesame oil, black pepper, and water. Bring to a simmer.
- Stir the cornstarch and cold water together and add the slurry along with the scallion greens. Remove from the heat once the greens are wilted and the sauce has thickened.
- Serve over a fresh bowl of rice. Optionally garnish with more black pepper. But it's your food, you eat it how you like.
Video
Notes
- Don’t rush the rendering — low and slow at the start is what gives you crispy edges without burning.
- Give the pork room in the pan or it steams instead of searing.
- Add the slurry gradually, and only once the liquids are simmering, to avoid clumping.
- Use freshly cracked black pepper if you can, and add a touch extra right at the end.
- Let it rest a minute or two so the glaze sets.