Wooster-Glazed Pork Belly Bites with Pickled Apple Slaw

Wooster-Glazed Pork Belly Bites with Pickled Apple Slaw

Rich, sticky pork belly cubes get a glossy finish from Wooster Sauce and are balanced by a crisp, tangy pickled apple slaw for brightness. This small-plate main is perfect for sharing or serving over steamed rice or butter lettuce cups.

Ingredients

• 1.5 pounds skinless pork belly, cut into 1-inch cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil (canola or grapeseed)
• 1/2 cup Wooster Sauce (see product at https://coomoojams.com/product/wooster-sauce/)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon toasted sesame oil
• 1 small Granny Smith apple, julienned
• 1/3 cup thinly sliced red cabbage
• 1 small carrot, peeled into ribbons or julienned
• 2 tablespoons rice vinegar (for slaw)
• 1 tablespoon apple cider vinegar (for slaw)
• 1 tablespoon olive oil
• 1/2 teaspoon sugar
• Salt and pepper to taste
• 2 tablespoons thinly sliced scallions, for garnish
• 1 teaspoon toasted sesame seeds, for garnish

Equipment

• Large ovenproof skillet or cast-iron pan
• Small saucepan
• Mixing bowls

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season pork belly cubes with salt and pepper. Heat the neutral oil in a large ovenproof skillet over medium-high heat until shimmering.
3. Working in batches if necessary, brown the pork belly cubes on all sides, 6 to 8 minutes per batch. You want a deep golden crust. Transfer the browned pieces back to the skillet so they sit evenly in a single layer.
4. While pork browns, make the Wooster glaze. In a small saucepan combine 1/2 cup Wooster Sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 teaspoon toasted sesame oil. Warm over medium heat and simmer gently until slightly thickened and glossy, about 4 to 6 minutes. Taste and adjust: add a pinch of salt if needed or another teaspoon of vinegar for more tang.
5. Brush or spoon about two-thirds of the glaze over the seared pork belly cubes so each piece is coated. Reserve the remaining glaze for finishing.
6. Transfer the skillet to the preheated oven and roast until pork belly is tender and edges caramelize, about 20 to 25 minutes. Halfway through, baste the pieces with pan juices and any remaining glaze for extra shine.
7. While pork finishes, prepare the pickled apple slaw. In a medium bowl whisk together 2 tablespoons rice vinegar, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, and 1/2 teaspoon sugar. Season lightly with salt and pepper.
8. Add the julienned Granny Smith apple, sliced red cabbage, and carrot ribbons to the dressing. Toss to combine and let sit for at least 10 minutes so the apple takes on brightness from the vinaigrette. The slaw should be crisp, tangy, and slightly sweet to cut through the pork richness.
9. Remove pork from oven and transfer to a warm plate. Spoon the reserved glaze into the skillet and heat briefly over medium to melt any sticky browned bits, creating a quick pan glaze. Toss the pork belly pieces gently in that glaze for extra coating.
10. To serve, arrange pork belly bites on a platter or individual plates. Top with a generous handful of pickled apple slaw. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately alongside steamed rice or on butter lettuce cups for a lighter option.

Notes

• Make-ahead: Cook pork belly through step 6 and cool. Rewarm in a skillet, brush with glaze, and finish in a hot oven for 8 to 10 minutes when ready to serve.
• Swap: If you prefer pork shoulder, cut into larger cubes and extend oven time until tender.
• Presentation tip: For a restaurant look, stack 4 to 6 glazed bites, top with a small mound of slaw, and drizzle a little extra Wooster glaze around the plate.