Teriyaki Pork Belly Bites with Sticky Rice
Cubes of pork belly roasted until the fat renders and the edges crisp, then rolled in sticky teriyaki sauce.
Made with Teriyaki sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelEasy
- Costabout £3.13 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 190°C (170°C fan). Toss the pork with the salt and spread on a rack set over a roasting tin, leaving space between the pieces.
- 2
Roast for 40 minutes, turning once, until the fat has rendered and the pork is golden.
40 min - 3
Cook the rice: rinse it, then simmer covered with the water for 12 minutes. Rest off the heat for 10 minutes.
22 min - 4
Carefully pour off the fat from the tin. Tip the pork into a large pan with your ready made teriyaki sauce (see the base recipe).
- 5
Cook over a medium high heat for 3 to 4 minutes, stirring, until the sauce has thickened to a sticky glaze. Check the pork is cooked through with no pink.
3 min 30 s - 6
Serve on the rice with cucumber, spring onions and sesame seeds.
Tips
- Do not pour the rendered pork fat down the sink. Cool it and bin it, or keep it in a jar for roasting potatoes.
- Leave plenty of space between the pork cubes so they crisp instead of steaming.
- Serve with plain pickled cucumber or red cabbage to cut the richness.
Storing and freezing
Keeps 2 days in the fridge, cooled within 1 hour. Reheat in a hot oven until steaming hot all the way through. Reheat the rice only once.
Questions
Can I use pork shoulder instead?
Yes. Cut it into 3 cm cubes and roast for 50 minutes, but it will be leaner and less rich.
Can I make it in an air fryer?
Yes. Cook at 190C for 20 minutes, shaking halfway, then toss in the warmed sauce in a pan.
More made with teriyaki sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
