Spicy 30‑Minute Char Siu Pork Belly

Ingredients

• 600 g Pork belly, skin on
• 3 tablespoons Soy sauce (gluten‑free if needed)
• 1 tablespoon Rice vinegar
• 1 tablespoon Fresh ginger, minced
• 2 cloves Garlic, minced
• 2 tablespoons Low‑carb hoisin substitute (e.g., sugar‑free hoisin sauce)
• 1 teaspoon Sriracha or chili paste
• 1 tablespoon Olive oil
• 2 stalks Green onion, sliced (for garnish)(optional)

Instructions

1. 1

   Trim excess fat from the pork belly, leaving a thin layer of skin; cut into three equal pieces (~200 g each).

2. 2

   In a bowl, whisk together soy sauce, rice vinegar, minced ginger, minced garlic, low‑carb hoisin, and sriracha to form the glaze.

3. 3

   Pat the pork pieces dry, then rub each with 1 ½ tablespoons of the glaze, reserving the remaining glaze for later.

4. 4

   Heat olive oil in a large skillet over medium‑high heat; sear the pork belly skin‑side down for 4 minutes until the skin is crisp and golden.

5. 5

   Flip the pork and sear the other side for 2 minutes; brush on the reserved glaze.

6. 6

   Transfer the skillet (or move the pork to a broiler‑safe pan) to the oven broiler; broil for 5‑6 minutes, watching closely, until the glaze caramelizes and the edges darken.

7. 7

   Remove from heat, let rest 3 minutes, then slice each piece into ½‑inch strips; garnish with sliced green onion if desired.