Sweet and Tangy Apricot Glazed Pork Belly

Sweet and Tangy Apricot Glazed Pork Belly

Slow-roasted pork belly gets a sticky apricot glaze with a tangy vinegar bite.

Total 3 hr 30 min Makes 6 servings Calories 612/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Sesame, Red meat

Thick slabs of pork belly are braised until tender, then roasted under a reduced apricot glaze until the edges turn deeply caramelized. The glaze balances fruity sweetness with vinegar and a touch of chili heat, making this a rich centerpiece for a dinner party or special weekend meal.

Ingredients

  • 2 1/2 pounds pork belly, skin removed
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon five-spice powder
  • 4 cloves garlic, smashed
  • 1 inch fresh ginger, sliced
  • 3 cups chicken stock
  • 1 cup apricot preserves
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon crushed red pepper flakes
  • 2 scallions, thinly sliced, for garnish
  • 1 tablespoon sesame seeds, toasted, for garnish

Method

  1. Pat the pork belly dry and rub all over with kosher salt, black pepper, and five-spice powder.

  2. Let the seasoned pork belly rest uncovered in the refrigerator for at least 2 hours, or up to overnight, to firm up and absorb seasoning.

  3. Preheat the oven to 325°F. Place the pork belly in a 9x13-inch baking dish along with the smashed garlic and sliced ginger.

  4. Pour the chicken stock into the dish until it reaches about halfway up the sides of the pork belly. Cover tightly with foil.

  5. Braise in the oven until the pork belly is fork-tender, about 2 hours 30 minutes.

  6. Remove the pork belly from the braising liquid and transfer to a plate. Let rest 15 minutes, then refrigerate uncovered for 30 minutes to firm up before glazing.

  7. While the pork belly cools, whisk together the apricot preserves, rice vinegar, soy sauce, and red pepper flakes in a small saucepan.

  8. Bring the glaze to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, about 5 minutes.

  9. Preheat the oven to 425°F. Slice the cooled pork belly into 1-inch thick slabs and arrange on a parchment-lined baking sheet.

  10. Brush the slices generously with the apricot glaze on all sides.

  11. Roast the glazed pork belly slices until the edges are caramelized and crisp, about 20 minutes, brushing with more glaze halfway through.

  12. Transfer to a serving platter, drizzle with any remaining glaze, and garnish with sliced scallions and toasted sesame seeds before serving.

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    Sweet and Tangy Apricot Glazed Pork Belly

    Thick slabs of pork belly are braised until tender, then roasted under a reduced apricot glaze until the edges turn deeply caramelized. The glaze balances fruity sweetness with vinegar and a touch of chili heat, making this a rich centerpiece for a dinner party or special weekend meal.

    3 hr 30 min 6 servings 612 cal

    Ingredients

    • 2 1/2 pounds pork belly, skin removed
    • 1 tablespoon kosher salt
    • 1 teaspoon black pepper, freshly ground
    • 1 teaspoon five-spice powder
    • 4 cloves garlic, smashed
    • 1 inch fresh ginger, sliced
    • 3 cups chicken stock
    • 1 cup apricot preserves
    • 2 tablespoons rice vinegar
    • 1 tablespoon soy sauce
    • 1 teaspoon crushed red pepper flakes
    • 2 scallions, thinly sliced, for garnish
    • 1 tablespoon sesame seeds, toasted, for garnish

    Method

    1. 1

      Pat the pork belly dry and rub all over with kosher salt, black pepper, and five-spice powder.

    2. 2

      Let the seasoned pork belly rest uncovered in the refrigerator for at least 2 hours, or up to overnight, to firm up and absorb seasoning.

    3. 3

      Preheat the oven to 325°F. Place the pork belly in a 9x13-inch baking dish along with the smashed garlic and sliced ginger.

    4. 4

      Pour the chicken stock into the dish until it reaches about halfway up the sides of the pork belly. Cover tightly with foil.

    5. 5

      Braise in the oven until the pork belly is fork-tender, about 2 hours 30 minutes.

    6. 6

      Remove the pork belly from the braising liquid and transfer to a plate. Let rest 15 minutes, then refrigerate uncovered for 30 minutes to firm up before glazing.

    7. 7

      While the pork belly cools, whisk together the apricot preserves, rice vinegar, soy sauce, and red pepper flakes in a small saucepan.

    8. 8

      Bring the glaze to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, about 5 minutes.

    9. 9

      Preheat the oven to 425°F. Slice the cooled pork belly into 1-inch thick slabs and arrange on a parchment-lined baking sheet.

    10. 10

      Brush the slices generously with the apricot glaze on all sides.

    11. 11

      Roast the glazed pork belly slices until the edges are caramelized and crisp, about 20 minutes, brushing with more glaze halfway through.

    12. 12

      Transfer to a serving platter, drizzle with any remaining glaze, and garnish with sliced scallions and toasted sesame seeds before serving.