Crispy Pork Belly Bites

A recipe for crispy pork belly bites that requires careful attention to skin preparation and roasting temperatures, serving 4 to 6 as an appetizer.

Ingredients

• 3 pounds skin-on fresh pork belly slab, trimmed into a neat, uniform rectangle
• 1 tablespoon white vinegar or apple cider vinegar
• 2 tablespoons coarse sea salt or kosher salt
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon Chinese five-spice powder (optional)
• 1 tablespoon neutral oil (like avocado or canola oil)

Instructions

1. Pat the pork belly dry with paper towels. Place skin-side down and score the meat side lightly in a crosshatch pattern. Flip skin-side up and poke dozens of small holes all over the skin without cutting deep into the meat. Rub the skin surface evenly with 1 tablespoon of white vinegar.
2. Whisk together brown sugar, garlic powder, onion powder, smoked paprika, black pepper, and Chinese five-spice powder. Rub this blend into the meat and sides, avoiding the skin. Sprinkle coarse sea salt in an even, thick layer across the top skin surface.
3. Preheat oven to 300°F (150°C). Lightly oil a roasting pan lined with foil and place a wire rack inside. Set the pork belly skin-side up on the rack. Roast for 1 hour and 30 minutes.
4. Remove from oven. Use the back of a spoon or knife to crack and scrape away the baked salt crust from the skin. Discard the salt. Slice the pork belly slab into 1-inch by 1-inch squares.
5. Increase oven temperature to 425°F (220°C) or use the broiler. Place the pork belly cubes back on the wire rack with space between pieces. Roast for 25 to 35 minutes, watching closely during the last 10 minutes until the skin is golden brown and crisp.
6. Remove from oven and transfer to a paper-towel-lined plate to rest for 5 minutes. Serve warm with dipping sauces.

Notes

For the crispiest skin, apply vinegar and salt, then place the uncovered pork belly in the refrigerator overnight before roasting. If using a broiler, stay by the oven as the skin can burn quickly. Nutrition per 3-ounce serving: 410 kcal, 2.4 g carbohydrates, 0.3 g fiber, 1.2 g sugars, 14.5 g protein, 38.2 g total fat, 13.8 g saturated fat, 480 mg sodium.