Sweet and sour pork belly is a classic Chinese dish that is popular around the world. This dish features succulent pork belly strips that are marinated in a combination of soy sauce, vinegar, hot sauce, black pepper, and garlic powder. The pork is then braised until browned and cooked through, and simmered in a flavorful sauce made with honey, chili flakes, and the marinade. In this blog, we will explore the history of sweet and sour pork belly, the health benefits of this dish, and provide you with a step-by-step guide on how to cook it.
A Family Favorite for All Occasions
There’s something about a sweet and spicy pork dish that reminds me of lazy weekends at my grandmother’s house in Cavite. I remember how my Tito Boy used to prepare his own version of this flavorful pork belly recipe; the irresistible smell of garlic and soy sauce from the kitchen transported me to a world of comfort and relaxation as the pork sizzled in the pan. It was a treat when it appeared at the table, served warm over rice, eaten by hand, savoring each chunk. It’s a dish of amazing flavor and texture; I just fell in love with it, and now I make it for my family as well.
A Filipino staple, pork belly or liempo, indeed ranks among the most-used cuts, owing to its richness in flavor and soft, tender texture. A versatile cut, marinated and then braised in a sweet-spicy sauce, makes it pretty irresistible. I want to share how this luscious dish would come from my Tito’s recipe that I have adapted to suit my taste.
A Taste of Traditions
Pork, in most Filipino households, is never lacking at gatherings or fiestas. Maybe it is this combination of sweet and savory taste that seems to echo the timeless mix of elements that so often can be found within the traditional Filipino recipes for adobo or humba. These dishes have a lot less to do with a way of filling up the stomach but with memories and people who had it prepared. For me, every time I cook this recipe, it feels I’m bringing a piece of my childhood home into my own kitchen, some little taste of those happy days spent with family.
On the other hand, the origin of this dish is based upon Chinese cooking. Sweet and sour pork is one of China’s known dishes, and over time, this has been popularized by many other cultures besides the Philippines. Our version is a little more country-style, and we’ll include hotter hot sauce and chili flakes to bring the flavors to the forefront. The marriage between that sweet honey and the heat from the spices brings a perfect harmony of flavors that coats the pork belly in that sticky finger-licking glaze.
Preparation for Pork Belly
Marinade is one of the keys to this dish. The most important step is to not overlook marinating the pork belly. Soy sauce, vinegar, hot sauce, and garlic do not only give flavor but also make the pork tender; therefore, the meat just melts inside your mouth. I always leave it for at least an hour, but if you can, try letting it marinate overnight-the pork really absorbs all those flavors.
My cousin Maricel first taught me this trick: “This is something my mother-in-law from Pampanga taught me, she insisted that marinated pork stay for as long as possible”. Of course, she was right! It really does make a difference to leave it in a marinade, especially when you’re dealing with pork belly, such a rich cut.
Preparing the Pork Belly for Cooking
Once marinated, the pork belly should then be put through the braising process. My Lola always emphasizes that the meat needs to be browned with its skillet until it’s nicely caramelized because all those flavors are what make the food so rich and savory. One should make sure that the pork has been browned on both sides before moving on to the succeeding steps. Patience will pay off on this part.
Once the pork is browned, it’s time for the aromatics—garlic and ginger. These are sautéed until fragrant; these add on their flavor and aroma to what will eventually become a base of the dish. Then the marinade that was set aside is returned to the pan along with a little water to create a braising liquid that takes on great flavors. Then the pot is covered up, and it is slow-cooked so that the meat becomes tender while its flavors from the braising liquid mingle together.
That’s when the slow simmer allows the true magic of the dish to come forward. The pork belly absorbs the sweet, spicy sauce, thus becoming tender and juicy. Stirring honey and chili flakes into the dish towards the end helps me infuse that signature sticky, spicy finish.
Serving and Serving
When it is done the sauce clings to the meat in a glistening, rich deep color. So this dish is well served hot in the pan with an abundant serving of rice on the side. As a child, we would very often serve it with a fresh tomato and onion salad and the acidity of the tomatoes really balances the richness of the pork.
For a bit of variation, you can also adjust the chili flakes to the extent of your spice tolerance level. I usually down the spice a notch or two when cooking for the kids, but we love it when it is just the husband and me, as it cuts through the super spicy taste and brings back the flavor. You can also play with the sweetness of the sauce by maybe adding more honey or, if you want an even sweeter sauce, some brown sugar.
A Dish to Bring People Together
I remember every single time this pork recipe is prepared, remembering all the times it has brought my family together. Be it a nice Sunday lunch or a birthday or just some other simple weeknight dinner, I’ve always thought this recipe makes every meal special. The richness and bold flavors remind me of that kind of food I grew up with, hopefully making it one of your favorites in the house as well.
Cooking that dish means one thing beyond mere recipe following-it brings tradition into life and gives a new memory upon every gathering round the table. Just starting off in the world of cooking, or looking for something new? Well then this pork recipe is where you start. Believe me you will know exactly why this recipe is loved to death in my household after taking that very first bite.
How to Cook Sweet and Spicy Pork Belly
Ingredients
- 1/2 kilo pork belly strips Slice into 2 inch length
- 1/4 cup soy sauce
- 3 Tbsp vinegar
- 3 Tbsp hot sauce
- 1/2 tsp. black pepper
- 1 tsp. garlic powder
- 1 Tbsp. cooking oil
- 5 cloves garlic. minced
- 1 thumbsize ginger
- 1 1/2 cup water
- 3 Tbsp honey or brown sugar
- 1/2 tsp chili flakes
Instructions
How to Cook Sweet and Spicy Pork Belly
- Slice the pork belly strips in 2 inches length. Then put in a bowl and add soy sauce, vinegar, hot sauce, black pepper and garlic powder.
- Mix all the ingredients and massage gently so the pork will absorb the marinade. Marinate the pork for 1 hour.
- Then remove from the marinade and place in a colander to drain. Don't throw away the marinade, reserve it to be used later.
- Heat cooking oil in frying pan and braise the pork until brown on both sides. Remove from pan and set aside.
- In the same pan, add garlic and saute for a few seconds then add ginger and saute.
- Add pork belly and stir. Add the marinade and water. Then bring to a boil. Cover and simmer for 30 minutes.
- After 30 minutes, add honey and chili flakes. Stir and simmer until the sauce is reduce to your desired consistency.
- Transfer to a serving plate and serve hot with cooked rice.
Notes
Cooking Tips:
Let the Pork Marinate Longer for Deeper Flavor
Although marinating the pork belly for at least an hour is enough, having it sit overnight infuses a lot more flavor into the meat. The soy sauce, vinegar, and garlic will work perfectly to break down the connective tissues on the pork belly, so you are assured that every piece of meat is full of flavor. In case you can find time, marinate it in the fridge overnight for a truly rich and flavorful dish.Sear the Pork for a Golden Brown Crust
This helps in browning the pork belly, which in turn, brings out its richness. It is essential that it be well browned on both sides before you let it braise further. Thus, caramelization involves locking the meat juices inside, while imparting to it a crunchy texture that is delicious with the soft meat.Low Simmer and Slow are For Tender Meat.
Allow the pork pieces to stew in the marinade and water mix for at least 30 minutes. This will make the pork tender. Cooking on this slow activity allows the flavors to penetrate really deep into the meat, giving it a juicy, melt-in-mouth texture. Do not rush into cooking as that is what makes the dish special.
