3-Ingredient Crispy Pork Belly Bites.

A recipe for crispy pork belly bites that involves par-boiling, dehydrating, and roasting to achieve a light, crackling texture.

Equipment

• Stockpot
• Wire rack
• Baking sheet
• Slotted tongs
• Paper towels
• Large bowl
• Parchment paper
• Air fryer basket (optional)

Ingredients

• 2 lbs (900 g) Pork belly, skin-on or skin-off, cut into 1-inch (2.5 cm) bite-sized cubes
• 1.5 tbsp Coarse kosher salt (divided: 1 tbsp for boiling, 0.5 tbsp for seasoning)
• 1.5 tsp Baking powder (aluminum-free; essential for skin blistering and crisping)
• (Optional serving suggestion: Sweet chili sauce, honey mustard, or flaky sea salt for garnish)

Instructions

1. Fill a medium stockpot with water, add 1 tablespoon of coarse kosher salt, and bring to a boil over medium-high heat.
2. Gently submerge the pork belly cubes into the boiling water. Reduce heat slightly to maintain a gentle rolling boil and cook for 20 minutes.
3. Transfer the pork belly cubes to a wire rack set inside a baking sheet using slotted tongs. Pat them completely dry using paper towels.
4. Place the wire rack uncovered in the refrigerator for at least 2 hours (ideally overnight) to dehydrate surface moisture.
5. Pre-heat your oven or air fryer to 325°F (163°C).
6. In a large bowl, toss the chilled pork belly cubes with the remaining 0.5 tablespoon of coarse kosher salt and 1.5 teaspoons of baking powder.
7. Arrange the pork belly cubes in a single layer on a parchment-lined baking sheet or in the basket of your air fryer. Ensure space between each cube to allow hot air circulation.
8. Roast at 325°F (163°C) for 15 minutes.
9. Increase the temperature to 425°F (218°C) (or switch to the Air Fry setting on high). Cook for an additional 10–15 minutes, tossing or shaking the basket halfway through, until the pork belly bites turn deep golden brown, heavily blistered, and thoroughly crisp.
10. Remove the bite-sized pork belly from the heat and allow them to rest on paper towels for 3–5 minutes to drain any excess rendered oil.
11. Serve immediately while hot and ultra-crispy.

Notes

Dehydrating the surface moisture is the single most important factor in achieving maximum crunch. The baking powder reacts with heat and surface proteins to create microscopic bubbles, resulting in an exceptionally light, crackling texture.

Nutrition

Calories: 510 kcal · Total Fat: 48 g · Saturated Fat: 17 g · Trans Fat: 0 g · Cholesterol: 85 mg · Sodium: 980 mg · Total Carbohydrates: 0 g · Dietary Fiber: 0 g · Sugars: 0 g · Protein: 18 g