Roast pork belly is perfect when newly cooked and the skin is puffed and crisp. A few hours later and the lovely rind becomes chewy. What do you do with leftovers? You make a sauce and cook it as sweet sour leftover roast pork belly. Cook extra rice. You'll want a second helping.

Sweet Sour Leftover Roast Pork Belly

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5
Author Connie Veneracion


  • 2 shallots
  • 6 cloves garlic
  • 1 one-inch knob ginger
  • 2 bird's eye chilies
  • 2 tablespoons cooking oil
  • 4 to 6 cups cubed roast pork belly
  • 2 to 3 tablespoons soy sauce
  • 2 tablespoons rice wine
  • 2 tablespoons rice vinegar
  • 2 cups bone broth divided
  • 1 to 2 tablespoons brown sugar
  • 1/4 teaspoon ground black pepper
  • salt if the broth is unseasoned or under-seasoned
  • 1 tablespoon oyster sauce
  • 2 teaspoons tapioca starch or corn starch
  • 1 small drizzle sesame seed oil
  • sliced scallions to garnish
  • torn cilantro to garnish


  • Peel and thinly slice the shallots.
  • Peel and mince the garlic.
  • Peel and thinly slice the ginger.
  • Chop the chilies.
  • Heat the cooking oil in a pan.
  • Saute the shallots, garlic, ginger and chilies.
  • Add the pork to the pan. Stir to coat with oil.
  • Pour in the soy sauce, rice wine, rice vinegar and half of the broth. Stir in the sugar and pepper. Bring to the boil. Cook, uncovered, for one to two minutes. Taste the sauce. Add salt if too bland (adding more soy sauce will make the sauce too dark).
  • In the remaining broth, stir in the oyster sauce, starch and sesame seed oil. Pour into the pan. Cook, stirring, until the sauce is thick and clear. Cook for another two to three minutes to make sure that the starch leaves no powdery feel in the mouth.
  • Transfer the sweet sour leftover roast pork belly to a serving bowl. Garnish with scallions and cilantro. Best served with rice.