A “Tail” Of Two Bellies - Pork Belly Two Ways

A friend invited me to a birthday barbecue, and while burgers and hot dogs were undoubtedly already spoken for, I wanted to arrive carrying something just a little unexpected. Pork belly seemed like the perfect answer. Rich without being fussy, it has a way of turning a backyard cookout into something that feels just a bit more special.

But, uh, sometimes my enthusiasm gets a little ahead of my reading comprehension.

When I ordered the boneless slab of pork belly from D’Artagnan for the barbecue, I completely skipped over the part where it said 12.5 pounds. Twelve. Point. Five. Pounds.

When the box arrived, I wasn’t looking at dinner. I was looking at pretty serious  commitment.

I cut the monster in half and decided to go in two completely different directions. (Yeah, I could have frozen the other half. But you never know who might stop by later…)

One half became this sweet and sticky version, glazed until it developed that shiny, caramelized finish that makes everyone hover around the serving platter pretending they’re “just looking.”

The other half took a savory route with a an old jar of McCormick’s Hickory Barbecue Rub – you know the plastic jar that you forgot about in the back of the spice cabinet that you have to use an ice pick to restore? Honestly, it was smoky, peppery, and deeply flavorful, and surprisingly, the perfect counterpoint to the sweeter version. I mean, it was a Plan B, but still.  Just coat the top and bottom with the rub and cook as the other belly below.

One of my favorite parts of cooking for friends isn’t watching them fill their plates. It’s watching them wrap up leftovers to take home. By the end of the evening, both pork bellies had been reduced to a few lonely pieces, happily tucked into containers destined for midnight snacks and next-day sandwiches.

Not bad for what accidentally became enough pork belly to feed a small village.

Sometimes the best recipes begin with a simple mistake. In this case, it was forgetting to read the weight before clicking “Buy.” I’d like to say I learned my lesson. But if another 12.5-pound pork belly showed up at my door tomorrow... I’d probably just invite more friends.

The trick to cooking these is patience. Give the pork belly plenty of time to become meltingly tender before brushing it with a glaze that’s equal parts sweet, savory, and just a little tangy. A final blast of high heat caramelizes the sauce into a lacquered coating that’s gloriously sticky, leaving just enough on your fingers to remind you why napkins exist.

Slice it into narrow slices or even bite-sized pieces and set out plenty of toothpicks, because people will start “just tasting one” and somehow circle back three or four more times.

If you happen to have leftovers, tuck them into steamed buns, pile them over rice, or sneak a few cold slices from the refrigerator when nobody’s looking. I won’t judge. In fact, I might join you – that’s how single people eat most of their meals anyway.

Sweet & Sticky Boneless Pork Belly

INGREDIENTS

5 to 6 pounds boneless slab pork belly

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

Glaze

½ cup honey

⅓ cup brown sugar

¼ cup soy sauce

2 tablespoons hoisin sauce

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

4 cloves garlic, minced

1 teaspoon grated fresh ginger

1 teaspoon sesame oil

METHOD

Heat the oven to 300°F. Pat the pork belly dry and season all over with the salt, pepper, and garlic powder.

Place the pork belly on a rack over a foil-lined baking sheet or roasting pan. Roast for 2½ to 3 hours, until very tender.

While it roasts, whisk together all of the glaze ingredients in a saucepan. Simmer over medium-low heat for 8 to 10 minutes until slightly thickened.

Increase the oven temperature to 425°F. Brush the pork belly generously with glaze and roast for 10 minutes.

Brush with more glaze and roast another 10 to 15 minutes, until the surface is deeply caramelized and bubbling.

Let the pork rest for 10 minutes before slicing into cubes or thick slices.

Brush with any remaining warm glaze and sprinkle with sliced scallions and toasted sesame seeds, if desired.

Serve warm alongside grilled corn, coleslaw, and potato salad for a birthday barbecue worthy of a second helping.