Steaks are already a wonderful indulgence, the epitome of a great dinner. Pork Belly Steak asks a bold question: what if we created an even more indulgent steak? What would that be like? The answer, it turns out, is a cut of fatty, almost bacon-flavored meat broiled to a crisp golden-brown and then coated in a tangy, sweet, zesty, and savory Asian-inspired glaze. It’s impossible to resist, and why would you want to? Pork Belly Steak proves pork can be just as luxurious as beef. You can just hear that sizzle now!
Ingredients
- 1 pound pork belly slices
- sea salt, to taste
- 8 tablespoons light soy sauce
- juice of 1 orange
- 1 tablespoon honey
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar
- 1 clove garlic, minced
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line a roasting tray with foil.
Step 3 –Place the pork belly slices fat-side up on the prepared roasting pan.
Step 4 –Use a sharp knife to score the fat.
Step 5 –Season the pork slices with the salt, being cautious as pork belly is already salty.
Step 6 –Lay the pork on its sides and bake until golden on both sides and cooked through to 145 degrees F internally, about 12 minutes per side.
Step 7 –Lean the pork against each other so the fat is facing up.
Step 8 –Turn on the broiler and broil the pork until the pork is crispy and bubbling, about 5 minutes.
Step 9 –In a large pan, whisk together the soy sauce, the orange juice, the honey, the brown sugar, the cider vinegar, and the garlic over medium-high heat.
Step 10 –Bring the sauce to a boil.
Step 11 –Reduce the heat to low and allow the sauce to thicken, about 2-3 minutes.
Step 12 –Add the pork slices to the sauce and toss to coat.
Step 13 –Serve.
