Pork Belly Bites

Pat the pork belly cubes dry with paper towels to help them brown. Season generously with salt and black pepper.

Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if needed, sear the pork cubes on all sides until golden brown, about 8–10 minutes total. Remove and set aside.

In the same pot, add the quartered onion, crushed garlic, and sliced ginger. Sauté until fragrant, about 2 minutes.

Pour in the vegetable broth and scrape the bottom of the pot to release browned bits. Return the pork to the pot, bring to a gentle boil, then reduce heat to low. Cover and simmer for 30–35 minutes until pork is very tender.

Mix your chosen glaze base (soy sauce, oyster sauce, or hoisin), sweet element (honey, brown sugar, or maple syrup), acidic element (rice vinegar, lime juice, or apple cider vinegar), and spice blend (garam masala, five-spice, or togarashi) in a small bowl.

Strain the broth from the pot, reserving about ¼ cup. Return the pork to the pot and pour the glaze mixture over it. Stir well to coat, then cook over medium heat for 3–5 minutes, stirring occasionally, until the glaze thickens and coats each piece.

If using, swirl in a tablespoon of garlic herb butter for richness and shine.

Transfer to a serving platter and scatter with chopped green onion, cilantro, or parsley, plus a sprinkle of sesame seeds, peanuts, or pistachios for crunch. Serve hot or at room temperature.