Pork Belly with Rhubarb Glaze Recipe

Name: Pork Belly with Rhubarb Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gallon water; 1 onion, thinly sliced; 1 head of garlic, halved crosswise; 3 rosemary sprigs; 3 tablespoons kosher salt; 1/2 cup coriander seeds; 2 tablespoons white peppercorns; 2 tablespoons fennel seeds; One 5-pound pork belly; 2 pounds rhubarb, juiced (2 1/4 cups); 1/2 cup pure maple syrup; 1/4 cup Asian fish sauce; 1 tablespoon chile powder

Servings: persons

1 gallon water
1 onion, thinly sliced
1 head of garlic, halved crosswise
3 rosemary sprigs
3 tablespoons kosher salt
1/2 cup coriander seeds
2 tablespoons white peppercorns
2 tablespoons fennel seeds
One 5-pound pork belly
2 pounds rhubarb, juiced (2 1/4 cups)
1/2 cup pure maple syrup
1/4 cup Asian fish sauce
1 tablespoon chile powder

1
Brine the pork belly In a large pot, combine all of the ingredients except the pork belly and simmer, partially covered, over low heat for 30 minutes.
2
Let cool to room temperature.
3
Add the pork to the brine and leave at room temperature for 1 hour, then cover and refrigerate for 24 hours.
4
Bring to room temperature for 1 hour before cooking.
5
Make the glaze In a small saucepan, cook the rhubarb juice over moderate heat until reduced to 1 cup, 8 to 10 minutes.
6
Add the maple syrup and cook until slightly thickened, 5 minutes.
7
Stir in the fish sauce and chile powder; let cool.
8
Light a grill and set it up for indirect cooking.
9
Remove the pork belly from the brine and score the skin in a crosshatch pattern.
10
Set the pork on the grill, fat side up, opposite the heat source.
11
Cover and grill at 325 for 2 1/2 to 3 hours, until very tender; brush with the glaze during the last 45 minutes of grilling.
12
Transfer the pork to a cutting board and let rest for 15 minutes.
13
Thinly slice and serve.

487

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 gallon water, 1 onion, thinly sliced, 1 head of garlic, halved crosswise, 3 rosemary sprigs, and more.

Yes, Pork Belly with Rhubarb Glaze falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Belly with Rhubarb Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions