Crispy Pork Belly Bite

A recipe for crispy pork belly bites featuring a honey-garlic glaze, requiring an overnight dry for optimal crispiness.

Equipment

• Wire rack
• Baking sheet
• Parchment paper
• Small saucepan
• Large bowl

Ingredients

• 2.5 lbs (1.1 kg) boneless pork belly, skin-on
• 1 tbsp kosher salt (for skin drying)
• 1 tsp baking powder (helps blister the skin)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp freshly cracked black pepper
• 1 tbsp neutral oil (avocado, canola, or vegetable oil)
• 1/3 cup honey
• 3 tbsp low-sodium soy sauce
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp sriracha or chili flakes (optional)
• 1 tsp sesame oil
• Sliced green onions (for garnish)
• Toasted sesame seeds (for garnish)

Instructions

1. Score the pork skin lightly in a crosshatch pattern without cutting into the meat. Pat dry with paper towels.
2. Mix 1 tablespoon of kosher salt with 1 teaspoon of baking powder and rub it evenly over the skin.
3. Place the pork belly uncovered on a wire rack over a baking sheet in the refrigerator for at least 4 hours (overnight recommended).
4. Remove the pork belly from the fridge and wipe off excess moisture or surface salt with a paper towel.
5. Slice the slab into uniform 1-inch (2.5 cm) cubes.
6. In a bowl, toss the cubes with garlic powder, onion powder, smoked paprika, black pepper, and neutral oil until evenly coated.
7. Preheat oven to 325°F (165°C).
8. Arrange the pork cubes skin-side-up on a parchment-lined baking sheet or wire rack, leaving space between each piece.
9. Roast for 50 to 60 minutes until the fat renders down and the meat becomes tender.
10. Increase the oven temperature to 425°F (220°C) or switch to the broil setting on medium-high.
11. Roast for an additional 12 to 15 minutes, monitoring closely, until the skin blisters, bubbles, and turns deep golden brown.
12. While the pork crisps, combine honey, soy sauce, minced garlic, grated ginger, vinegar, and sriracha in a small saucepan over medium heat.
13. Bring to a low simmer for 3–5 minutes until slightly thickened. Stir in sesame oil and remove from heat.
14. Transfer the hot pork belly bites to a large bowl. Pour half the warm glaze over the bites and gently toss to coat, serving the rest as a dipping sauce.
15. Garnish with sliced green onions and toasted sesame seeds.

Notes

The secret to crackling is drying the skin uncovered in the fridge to pull out surface humidity, while baking powder raises the skin’s pH to promote blistering. Air Fryer Alternative: Cook the seasoned pork cubes at 350°F (175°C) for 20 minutes to render fat, shake the basket, then increase heat to 400°F (200°C) for 8–10 minutes until puffed and crispy.

Nutrition

Calories: 520 kcal · Total Fat: 42 g · Saturated Fat: 15 g · Cholesterol: 72 mg · Sodium: 680 mg · Total Carbohydrates: 14 g · Dietary Fiber: 0.3 g · Total Sugars: 12 g · Protein: 20 g