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Glazed pork belly bites recipe

Glazed pork belly bites recipe

1 rating

These bite-sized cubes of pork belly are coated in a sticky glaze of lime, sesame seeds and soy sauce. Pair with a Laphroaig 10 Year Old Single Malt and ginger ale. The rich meat pairs well with the bold notes in the whisky. See method

  • Serves 6
  • 25 mins to prepare and 40 mins to cook
  • 280 calories / serving


  • 500g pork belly slices

For the glaze

  • 80ml low-salt soy sauce or tamari sauce
  • 1 lime, zested and juiced
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 1 tbsp sesame seeds
  • 3 spring onions, sliced

Perfect with:

Laphroaig 10 Year Old Single Malt Savour the fire, smoke and salty flavours of this single malt whisky Laphroaig 10 Year Old Single Malt
Savour the fire, smoke and salty flavours of this single malt whisky
Shop ingredients
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    6g 32%
  • Sugars

    11g 13%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 12g Protein 16.7g Fibre 0.2g


  1. Using sharp scissors, cut each pork belly slice into 4 pieces, about 2.5cm cubed. Add to a bowl with the soy sauce, lime zest and juice, sugar, honey and the sesame seeds, along with two of the sliced spring onions. Marinate for 20 mins.
  2. Preheat the oven to 180°C, fan 160°C, gas 6. Put the pork cubes on a baking tray lined with baking paper and pour the marinade into a small saucepan. Roast the pork pieces in the oven for 25-30 mins until crispy and some of the fat has rendered out. You can turn the oven down by 20 degrees if you see the pork burning.
  3. Meanwhile, simmer the marinade over a low heat for 5 mins until reduced. Let the pork cool for 10 mins before arranging on a serving platter or plate. Drizzle over the reduced marinade and sprinkle with the remaining spring onions and serve.

Make ahead: You can cook these a few hours ahead of serving, but reduce the marinade just before serving. These bites freeze well. Defrost and reheat until piping hot to serve.

Pairing suggestion: Fill a highball glass with ice, add 25ml Laphroaig 10 Year Old Single Malt, 200ml chilled ginger ale and garnish with a lemon wedge.

drinkware RFO

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