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Sticky Spicy Pork Belly Recipe for Crispy Glazed Pork

Sticky Spicy Pork Belly

Overhead view of a sticky spicy pork belly donburi topped with finely chopped green onions and a raw egg yolk centered on top, highlighting the vibrant colors and glossy meat glaze.
This Sticky Spicy Pork Belly is bold, saucy, and rich with umami. Thin slices of pork belly are caramelized in a gochujang glaze—sweet, spicy, and perfectly sticky—then served over rice for a deeply satisfying meal.

Watch me make Sticky Spicy Pork Belly (video)

Servings:
1 serving
Prep:
10
Cook:
10
Total:
20

Equipment

  • Frying Pan
  • Mixing Bowls

Ingredients

  • 6 oz thinly sliced pork belly
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp sake or sherry
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp brown sugar
  • 2 tbsp gochujang

Optional Garnish

  • Scallions
  • Egg yolk

Instructions

  • In a bowl, whisk together soy sauce, honey, sake (or sherry), sesame oil, minced garlic, brown sugar, and gochujang until smooth.
  • Heat a little oil in a frying pan over medium-high heat. Sear the pork belly slices for about 30 seconds per side until golden and slightly rendered. Remove and set aside.
  • Pour the sauce into the same pan and simmer for about 1 minute to loosen flavors and begin thickening.
  • Return the pork belly to the pan and cook about 1 minute per side, tossing to coat each piece as the sauce reduces and becomes glossy and sticky.
  • Serve over hot rice. Garnish with scallions and an egg yolk if you like. For an extra caramelized finish, briefly torch or broil the pork.

Notes

Alcohol (sake or sherry) adds depth to the sauce but is optional; omit if you prefer.

Nutrition


Serving:
1
serving


Calories:
970
kcal


Carbohydrates:
30
g


Protein:
22
g


Fat:
80
g

Nutrition information is automatically calculated and should be used as an approximation.





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What Makes My Sticky Spicy Pork Belly So Addictive

Rich, fatty pork belly is seared to a golden edge and coated in a glossy glaze that balances heat from gochujang, sweetness from honey and brown sugar, and savory depth from soy sauce and garlic. The sauce caramelizes into a lacquered, sticky coating that clings to every slice and melds into the rice beneath.

Close-up of glazed pork belly slice held with chopsticks over a bowl of rice topped with sticky spicy pork belly and chopped scallions, showcasing the glossy sauce and juicy texture.

Why Sticky Spicy Pork Belly Is So Quick to Make And Big on Flavor

This dish is surprisingly fast: a quick sear and a simple sauce you can whisk in a minute. It’s an indulgent, weeknight-friendly meal that comes together in under 20 minutes without sacrificing depth of flavor.

Ingredients for Sticky Spicy Pork Belly

Just a handful of pantry staples creates a bold sauce: gochujang for heat, soy sauce and garlic for savory notes, honey and brown sugar for balance, and a splash of sake or sherry for brightness. Sesame oil ties everything together.

  • 6 oz thinly sliced pork belly
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp sake (or sherry)
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp brown sugar
  • 2 tbsp gochujang
  • Optional Garnish: scallions, egg yolk, blowtorched finish

How to Make It

Step-by-Step Instructions

Whisk the sauce ingredients until smooth and thick.

Pouring mirin from a metal measuring cup into a bowl of marinade for pork belly, with soy sauce and other seasonings visible in a stainless steel mixing bowl.

Heat oil in a hot pan and sear the pork belly briefly to render fat and develop color. Work in batches to avoid crowding.

Frying raw pork belly slices in a nonstick skillet with oil, showing the marbled layers of fat and meat beginning to render as they cook.

Remove the pork, pour the sauce into the pan and simmer until it thickens slightly. Return the pork and toss until each piece is fully coated and the glaze becomes sticky and glossy.

Tongs lifting a slice of fully glazed pork belly from a pan of sticky spicy sauce, showcasing the thick, glossy coating and juicy interior.

Serve over hot rice and finish with scallions or an egg yolk. For extra caramelization, briefly use a torch or broiler.

Carefully placing a raw egg yolk on top of chopped green onions and sticky spicy pork belly slices arranged in a rice bowl, highlighting the contrast in textures and vibrant colors.

Tips and Variations

  • Use thin pork belly slices (shabu-shabu style) so they cook fast and soak up the sauce.
  • Simmer the sauce to concentrate flavor and thicken the glaze.
  • If the glaze reduces too much, add a splash of water to loosen it.
  • Stir a raw egg yolk into the hot rice for a rich, silky finish.
  • No blowtorch? Broil the pork for 1–2 minutes to caramelize the surface.

Frequently Asked Questions

What kind of pork belly should I use?

Thinly sliced pork belly from an Asian market (hot pot/shabu-shabu cut) works best—quick to cook and great at absorbing sauce.

Can I make this less spicy?

Yes. Reduce the gochujang or increase the honey slightly to tame the heat without losing flavor.

What can I substitute for sake?

Dry sherry, Chinese cooking wine, or a splash of white wine are good substitutes. You can omit alcohol entirely if you prefer.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or in the microwave.

Do I need to blowtorch the pork?

No. Torch or broil briefly for extra caramelization, but it’s optional.

You Might Also Like

Try Soy Braised Pork Belly for a slow-cooked, melt-in-your-mouth version, or Crispy Pork Belly if you prefer a crunchier texture. If you want more heat and sauce, Spicy Korean Fried Chicken is another great option.