Honeycomb Pork Belly Soy Glaze with Refreshing Onion Mustard Sauce
A Special ‘Honeycomb Pork Belly Soy Glaze’ Recipe Perfect for Occasions
Craving something special with your pork belly? This recipe transforms regular pork belly into an exquisite dish by marinating honeycomb pork belly in a sweet and savory soy glaze. The addition of a zesty onion mustard sauce elevates the flavor profile, making it a sophisticated meal worthy of a fine dining experience. Enjoy a delightful culinary adventure right in your own kitchen!
Main Ingredients- Honeycomb pork belly 600g
- 1 Onion
- 1 bunch Chives
- 5-6 cloves Whole garlic
Soy Glaze Marinade- 4 Tbsp Water
- 3 Tbsp Soy sauce
- 1 Tbsp Cooking wine (Mirin)
- 1 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- 0.5 Tbsp Corn syrup
- 0.5 Tbsp Plum extract
- 0.5 Tbsp Sugar
- Pinch of black pepper
- 4 Tbsp Water
- 3 Tbsp Soy sauce
- 1 Tbsp Cooking wine (Mirin)
- 1 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- 0.5 Tbsp Corn syrup
- 0.5 Tbsp Plum extract
- 0.5 Tbsp Sugar
- Pinch of black pepper
Cooking Instructions
Step 1
Begin by preparing and prepping all your ingredients. For the honeycomb pork belly, gently pat it with paper towels to remove any excess moisture for a better texture.
Step 2
Thinly slice one onion into strips. To mellow its pungency, soak the sliced onion in cold water for about 5 minutes, then drain thoroughly to remove all the water.
Step 3
Let’s make the delicious onion mustard sauce! In a small bowl, combine 3 Tbsp soy sauce, 4 Tbsp water, 2 Tbsp vinegar, 1 Tbsp plum extract, 1 Tbsp sugar, and 0.5 Tbsp prepared mustard. Whisk until well combined. You can adjust the amount of mustard according to your preference.
Step 4
Now, it’s time to prepare the soy glaze for braising the pork belly. In a larger bowl, mix together 4 Tbsp water, 3 Tbsp soy sauce, 1 Tbsp cooking wine (mirin), 1 Tbsp sesame oil, 1 Tbsp minced garlic, 0.5 Tbsp corn syrup, 0.5 Tbsp plum extract, 0.5 Tbsp sugar, and a pinch of black pepper. Stir well to create the marinade.
Step 5
In a separate bowl, combine the drained sliced onion and the washed bunch of chives. Pour the prepared onion mustard sauce over them and gently toss to coat. Let it sit for a few minutes to allow the flavors to meld.
Step 6
Heat a pan over medium-high heat. Add the 600g of honeycomb pork belly and 5-6 whole garlic cloves to the pan. Be mindful of potential oil splattering.
Step 7
Sear the pork belly on both sides over high heat until it’s golden brown. This initial sear helps to lock in the juices, ensuring a moist and tender result.
Step 8
Push the par-cooked pork belly to one side of the pan, or temporarily remove it to a plate, to drain off excess fat. You can gently press with paper towels to absorb any remaining grease for a cleaner finish.
Step 9
Pour the prepared soy glaze into the same pan. Cut the pork belly into bite-sized pieces and add them to the glaze. Simmer over medium-low heat, stirring occasionally, until the pork belly is well-coated and the sauce has thickened. Slow simmering prevents burning and ensures the best flavor.
Step 10
Arrange the finished honeycomb pork belly soy glaze on a serving plate. Serve it alongside the prepared onion mustard sauce. The delightful combination of sweet and savory pork belly with the sharp, zesty sauce is truly irresistible. This dish is perfect as a side for rice or as a flavorful appetizer!
