Shoyu Pork Belly Bites
July 25, 2025
Shoyu Pork Belly Bites
A bold, flavor packet appetizer that hits every note. Start by seasoning thick-cut pork belly with a fragrant blend of five spice power, ginger, garlic, white peppers, and salt, then slow-grilled it to tender, smoky perfection on the Big Green Egg. As the pork neared its peak, glaze it with a sweet-and-spicy mix of hoisin, gochujang, soy sauce, and red pepper flakes to create a deep, caramelized finish.For the perfect bite-sized vessel, place it on a baked wonton brused with sesame oil, dusted with five spice, and sprinkled with black sesame seeds,. Add a spoonful of cilantro lime rice, followed by a drizzle of our house-made gochujang-ginger aioli, tender slices of pork belly, and a bright pickled red cabbage slaw to cut through the richness. One more flourish of aioli, a scatter of green onions, and a final sprinkle of sesame seeds, each bite an unforgettable balance of savory, smoky, tangy, and spicy!This bite is perfect for impressing your guests, or stealing the show at your next backyard gathering.
Ingredients
- 1.5 lbs 1" thick (1/4" fat cap) pork belly, score fat cap
Hoisin Glaze
- 4 tbsp hoisin sauce
- 2 tbsp gochujang
- 2 tsp low sodium soy sauce
- 1 tsp red pepper flakes
Spice for Pork Belly
- 2 tsp garlic powder
- 2 tsp ginger powder
- 1 tsp five-spice powder
- 1 tsp kosher salt
- ½ tsp white pepper
Cilantro-Lime Rice
- 1 cup cooked jasmine rice, cooled
- 2 tbsp fresh cilantro, chopped
- 1 lime zested and juiced
- 1 tbsp sesame oil
- salt to taste
Pickled Cabbage Slaw
- 1 cup finely shredded red cabbage (use mandolin)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp sugar
- pinch of salt
Gochujang-Ginger Aioli
- ½ cup mayonnaise
- 2 tsp gochujang
- 2 tsp freshly grated ginger
- 2 tsp lime juice
Garnish
- 1-2 green onions, thinly sliced (white and green parts)
- black sesame seeds
Instructions
Grill Pork Belly
- Heat Big Green Egg to 350℉. Grill pork belly, and turn occasionally so all sides get nice grill marks, until internal temp gets to 170℉.
- Glaze last 15 minutes. Let rest at least 15 minutes prior to cutting into thin slices.
Spice Mix
- Add all spices together in a bowl, mix until well combined.
Hoisin Glaze
- Add all ingredients into a bowl, and stir until well combined.
Cilantro-Lime Rice
- Cook rice according to instructions. Let cool completely.
- Once rice has cooled, and right before serving, add cilantro, lime zest, lime juice, sesame oil and salt together in a bowl, and gently fold into rice until all combined.
Pickled Cabbage Slaw
- Finely shred red cabbage into a bowl, add rice vinegar, sesame oil, sugar, and salt, and gently fold until all well combined.
Gochujang-Ginger Aioli
- Finely grate ginger into a bowl, add mayo, gochujang, and lime juice. Stir until well combined. Pour into a squeeze bottle and refrigerate until ready to use.
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