We’ve all been there – staring into the fridge, pondering, “What’s for dinner?”. But tonight, the decision was made for me. It was the day before my weekly shop, and all I had left were a pack of pork belly strips and cooked king prawns. Originally intended for summer rolls, they instead became the stars of an impromptu weeknight dinner. Time was tight, the kids were hungry, and I needed something quick but satisfying. Glazed pork belly and prawns it is then!
The dish is a beautiful balance of sweet, savoury pork and tender prawns, perfect with a bowl of jasmine rice and some steamed greens. Best of all? It’s ready in under 30 minutes. Let me walk you through it!
Ingredients you’ll need
The essentials here are pork belly and prawns. If you only have pork belly in the fridge, don’t worry, it’s delicious on its own.
For the pork
- Pork belly strips, sliced (see tips below)
- Fish sauce
- Sugar or honey
- Ground black pepper
For the aromatics
- Minced garlic
- Spring onions (white and green parts separated)
You will also need some olive oil for frying.
Tips for slicing pork belly
Slicing pork belly strips can get a bit tricky. Use a sharp knife, and slice against the grain for tender bites. Keep the slices about 0.5cm thick to avoid them drying out. If you have time, pop the pork in the freezer for 30 minutes beforehand – it firms up the meat, making slicing easier.
How to cook
If you’re using cooked king prawns, you can skip this step. However, if you’re using raw prawns, I recommend searing them first in a little oil over high heat. Cook them each side for about 2 minutes then remove them from the pan and set aside to add back in later.
1. Infuse the oil
Heat a tablespoon of olive oil in a pan over medium-high heat. Add the minced garlic and the white parts of the spring onion. Stir constantly to prevent burning. Once golden brown, remove the garlic and onion, leaving the infused oil in the pan. Set the crispy aromatics aside.
2. Cook the pork belly
Turn the heat up to high and add the pork slices. Lay them flat in the pan (it’s okay if some pieces overlap slightly).
After 2-3 minutes, flip the slices to brown the other side.
Once both sides are golden, stir them around the pan to ensure even cooking.
3. Season
Add fish sauce and ground black pepper, stirring well. Let the flavour meld for 2-3 minutes.
4. Glaze and finish
Stir in sugar or honey during the last minute of cooking. This prevents the glaze from crystallising. Toss in the cooked prawns and return the crispy garlic and onion to the pan. Stir everything together until well coated.
5. Garnish
Turn off the heat and sprinkle the green parts of the spring onion on top. Give it one final stir, and you’re done!
Dinner, Sorted
While the pork was cooking, I quickly steamed some green vegetables and got the rice ready. By the time the dish was done, the kids had set the table, a minor miracle in itself! The sweet, savoury aroma of the pork belly and prawns filled the kitchen, making it impossible to wait for any longer.
In less than half an hour, I went from a nearly empty fridge to a family-pleasing meal. If you’re after a quick dinner that doesn’t skimp on flavour, this glazed pork belly and prawns is one to try.
Let me know if you give it a go – happy cooking!
Looking for more inspiration? Don’t forget to explore my other delicious pork recipes for even more mealtime ideas.
Glazed Pork Belly and Prawns: A Weeknight Winner
Description
Glazed pork belly bites and prawns are a quick and flavourful dinner option, perfect for busy weeknights. Juicy, sweet, and savoury pork belly pairs beautifully with tender prawns, creating a dish that’s best enjoyed with jasmine rice and steamed greens. Ready in under 30 minutes, it’s a delicious way to turn a nearly empty fridge into a family-pleasing meal.
Glazed Pork Belly Bites and Prawns
Pork Belly
Aromatics
Add-on
Instructions
-
Prepare the Aromatics
- Heat olive oil in a pan over medium heat
- Add minced garlic and the white part of the spring onions.
- Stir until slightly golden, then remove and set aside, leaving the infused oil in the pan.
-
Cook the Pork Belly
- Increase the heat to high and add the sliced pork belly.
- Sear each side for 2-3 minutes until golden.
- Stir occasionally and season with fish sauce and black pepper.
-
Glaze and Add Prawns
- Stir in sugar or honey during the last minute of cooking to glaze the pork. Add the cooked prawns and the crispy garlic and spring onions.
- Stir well to coat evenly.
-
Garnish and Serve
- Sprinkle the green parts of the spring onion over the dish.
- Serve hot with jasmine rice and steamed greens
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 747.11kcal
- % Daily Value *
- Total Fat 70.29g109%
- Saturated Fat 24.76g124%
- Trans Fat 0.01g
- Cholesterol 168.75mg57%
- Sodium 1102.07mg46%
- Potassium 362.57mg11%
- Total Carbohydrate 6.66g3%
- Dietary Fiber 0.31g2%
- Sugars 4.82g
- Protein 20.94g42%
- Vitamin A 41.4 mcg
- Vitamin C 2.45 mg
- Calcium 54.56 mg
- Iron 1.06 mg
- Vitamin D 0.06 mcg
- Vitamin E 1.84 mg
- Vitamin K 17.1 mcg
- Thiamin 0.51 mg
- Riboflavin 0.32 mg
- Niacin 7.19 mg
- Vitamin B6 0.33 mg
- Folate 22.38 mcg
- Vitamin B12 1.78 mcg
- Phosphorus 294.8 mg
- Magnesium 37.04 mg
- Zinc 1.96 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
