By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
2105 cal · 120 min
Crispy Pork Belly with Persimmons
Recipe GLPR89e86cc1bc0b73
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Average rating: 4.3 (1)
Tender braised pork belly pieces with a mahogany glaze, finished with a crispy exterior and served alongside sweet persimmons, caramelized onions, and garlic. This Asian-inspired dish combines savory umami flavors from soy sauce, gochujang, and miso with natural fruit sweetness.
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Ingredients
2 tbsp Soy sauce
1 tbsp Gochujang (Korean red chile paste)
1 tbsp Honey
1 tbsp Red miso
1⅓ cup Canola oil, divided
2 lb Boneless, skinless pork belly, cut into 2½-inch pieces, 1 inch thick
Kosher salt
8 clove Garlic cloves, peeled and smashed
2 medium Medium yellow onions, cut into ½-inch wedges
3 inch Fresh ginger, peeled and smashed
1 cup Dry sake
2½ cup Chicken stock
3 medium Semi-firm Fuyu persimmons, peeled, cored, and quartered
½ cup Potato starch
3 whole Scallions (whites sliced crosswise, greens sliced thinly on bias)
Directions
In a small bowl, whisk together soy sauce, gochujang, honey, and red miso until smooth and fully combined. Set the glaze mixture aside.
Pat the pork belly pieces dry with paper towels and season both sides generously with kosher salt.
Heat 5 tablespoons of canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, sear the pork belly pieces until deeply browned on both sides, approximately 3–4 minutes per side. Transfer the seared pork to a plate.
In the same pot, add the smashed garlic cloves, onion wedges, and smashed ginger. Sauté, stirring occasionally, until the onions begin to soften and the aromatics are fragrant, about 4–5 minutes.
Pour in the dry sake to deglaze the pot, scraping up any browned bits from the bottom. Allow the sake to reduce by half, approximately 2 minutes.
Return the seared pork belly to the pot and pour in the chicken stock. Stir in the prepared glaze mixture until evenly distributed. Bring the liquid to a gentle simmer.
Reduce heat to low, cover the pot partially, and braise the pork for 45–50 minutes, stirring occasionally, until the pork is tender and the braising liquid has reduced by about one-third.
Add the persimmon quarters to the pot, stirring gently to coat them in the braising liquid. Continue to cook uncovered for an additional 10 minutes until the persimmons are heated through but still hold their shape.
While the pork finishes braising, place the potato starch in a shallow dish. Using a slotted spoon, transfer the pork belly pieces from the braising liquid to a plate. Lightly dredge each piece in the potato starch, tapping off excess.
Heat the remaining 1 cup of canola oil in a large skillet over medium-high heat until it reaches 350°F (test with a small piece of pork—it should sizzle immediately). Working in batches, carefully fry the starch-coated pork pieces until the exterior is golden and crispy, approximately 2–3 minutes per batch. Transfer to a paper-towel-lined plate to drain.
Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Simmer the strained liquid over medium heat for 5–8 minutes until it thickens into a light glaze.
Arrange the crispy pork belly pieces on a serving platter and spoon the persimmons and reduced glaze around them. Garnish with sliced scallion whites and greens. Serve immediately while the pork is still crispy.
Comments
This is a showstopper dinner for four that mostly works around Charlotte staples, with one meaningful caveat: gochujang and red miso mean a second stop at Harris Teeter (or ALDI if well-stocked), and gochujang especially can be hit-or-miss at suburban locations. The pork belly and persimmons are available year-round, though persimmons are a seasonal North Carolina advantage in fall and early winter. Budget 150 minutes, not 120: braising pork belly requires unrushed time, and the scoring-and-crisping finish cannot be rushed. This feeds four generously and holds well as a cooled braise, reheating cleanly, so it suits planning ahead; the final crisp is worth a same-night finish.
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