Teriyaki Glazed Pork Belly Recipe

1 pound thick cut pork belly
3 T. Red Shell Teriyaki Sauce

1. Score the fattiest side of the pork belly with a sharp knife
2. Set a cast iron frying pan on a cold burner and place the pork belly fat side down in the pan
3. 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.
4. Once the fat coming out of the meat has slowed down, remove from the pan.
5. Cut the meat into 1" 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.
5. Pour the Red Shell Teriyaki Sauce over the meat in the pan.
Cook 3 to 4 minutes or until glaze is thick and clinging to meat.

Easy, and oh so delicious!