Glazed Teriyaki Pork Belly Recipe with Jasmine Rice

Score the fattiest side of the pork belly with a sharp knife

Set a cast iron frying pan on a cold burner and place the pork belly fat side down in the pan

Turn the frying pan on medium low and cook until the fat almost stops rendering out of the meat. Turn once or twice while cooking. Timing will vary depending on how thick the pork belly and how fatty it is.

Once the fat coming out of the meat has slowed down, remove from the pan.

Dice the meat into bit sized pieces and return to pan, cooking a few more minutes to crisp up the outside and cook off a bit more fat. Drain fat from pan.

In a small bowl, combine all the sauce ingredients and stir well.

Pour the sauce over the meat in the pan.

Cook 3 to 4 minutes or until glaze is thick and clinging to meat.

Remove from pan and sprinkle with diced jalapenos and sesame seeds if desired.

Serve over jasmine rice.