Pan-Fried Pork Belly with Simple Glaze


10 mins


10 mins


4 people

While pork belly is traditionally slow-roasted until it is meltingly tender, when cooked quickly and paired with a sweet glaze it retains juiciness, and has a mellow, delicious flavour. The real trick is to not overcook it, thereby preventing the meat from drying out.


600g skinless pork belly, all bones removed
2 teaspoons oil
½ cup hoi sin sauce
juice of 2 limes
1 tablespoon honey


  1. Use a sharp knife to slice the pork belly into 2cm cubes.
  2. Pour the oil into a large heavy-based frying pan set over a high heat and cook the pork belly in batches until browned, but still medium.
  3. Return all pork to the pan with the hoi sin, lime juice and honey, then simmer for 2 minutes, until glazed. Serve immediately.