20 Delicious Skinless Pork Belly Recipes for Every Occasion

Craving crispy, succulent pork belly without the fuss of skin? You’re in luck! Whether you’re whipping up a quick weeknight dinner, hosting a summer BBQ, or craving cozy comfort food, these 20 skinless pork belly recipes are your ticket to flavor-packed meals. From sticky glazes to melt-in-your-mouth braises, there’s something here for every occasion—let’s dive in and get cooking!

Asian-style Braised Skinless Pork Belly

This melt-in-your-mouth pork belly is simmered in a sweet-savory glaze until fork-tender—perfect for spooning over steamed rice on a busy weeknight.

Ingredients

• 1.5 lbs skinless pork belly, cut into 1-inch cubes
• 2 tbsp neutral oil (like avocado or vegetable)
• 3 tbsp brown sugar
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1 cup water
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Heat oil in a Dutch oven over medium-high. Brown pork belly on all sides, about 5 minutes total.
2. Add brown sugar, soy sauce, rice vinegar, ginger, and garlic. Stir until sugar dissolves, 1 minute.
3. Pour in water, scraping up any browned bits. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, stirring occasionally, until pork is tender and sauce thickens.
4. Uncover and simmer 10 more minutes to reduce the glaze further. Garnish with green onions.

The magic here? The vinegar cuts through the richness while the slow braise turns the pork into juicy, caramelized bites.

Tip: For extra depth, replace 1/4 cup water with sake or chicken broth.

Crispy Oven-Roasted Skinless Pork Belly

This pork belly is all about that irresistible crunch—no skin needed! A simple dry rub and slow roasting deliver juicy meat with a crackling-worthy crust.

Ingredients:

• 2 lbs skinless pork belly
• 1 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 275°F. Pat pork belly dry with paper towels.
2. In a small bowl, mix 1 tbsp kosher salt, 1 tbsp brown sugar, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp black pepper. Rub pork belly all over with 1 tbsp olive oil, then coat evenly with the spice mix.
3. Place pork belly on a wire rack set over a baking sheet (fat-side up). Roast for 2 hours until tender but not yet crispy.
4. Increase oven temperature to 425°F. Roast for another 20–25 minutes until the top is deeply golden and crackling forms. Rest for 10 minutes before slicing.

The magic here? Low-and-slow roasting renders the fat perfectly, while the high-heat finish gives you shatteringly crisp edges without fussing with skin.

Tip: For extra crunch, broil for 2–3 minutes at the end—just watch closely to avoid burning!

Garlic and Herb Grilled Skinless Pork Belly

This juicy, flavor-packed pork belly gets a crispy char on the grill while staying tender inside, thanks to a simple garlic-herb marinade that does all the heavy lifting.

Ingredients:

• 1.5 lbs skinless pork belly, sliced into 1-inch-thick strips
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp brown sugar
• 1 tbsp lemon juice

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, 1/2 tsp pepper, 1 tsp brown sugar, and 1 tbsp lemon juice.
2. Coat the pork belly strips evenly with the marinade. Cover and refrigerate for at least 1 hour (or up to 4 hours).
3. Preheat grill to medium-high (400°F). Grill pork belly for 5–6 minutes per side, flipping once, until deeply charred and internal temperature reaches 145°F.
4. Transfer to a plate, tent with foil, and rest for 5 minutes before serving.

The sugar in the marinade caramelizes into a gorgeous crust, while the herbs keep the pork bright and fragrant—no heavy sauces needed.

Tip: For extra-crispy edges, press the pork belly gently with a spatula during the last 2 minutes of grilling.

Spicy Korean Skinless Pork Belly Stir-Fry

This Spicy Korean Skinless Pork Belly Stir-Fry is a fiery, flavor-packed weeknight hero—ready in under 30 minutes and guaranteed to wake up your taste buds.

• 1 lb skinless pork belly, thinly sliced into ¼-inch strips
• 2 tbsp gochujang (Korean red pepper paste)
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 tsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp vegetable oil
• ½ cup sliced scallions (green parts only)
• 1 tsp sesame seeds (for garnish)

1. In a bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, 2 tsp sesame oil, minced garlic, and grated ginger to make the sauce.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add pork belly and cook, stirring occasionally, for 6–8 minutes until crispy and browned.
3. Pour the sauce over the pork, tossing to coat evenly. Cook for 2–3 minutes until the sauce thickens and glazes the meat.
4. Remove from heat and stir in sliced scallions. Garnish with sesame seeds.

The magic here? The pork belly’s crisp edges cling to that sticky-spicy sauce, while the scallions add a fresh crunch. Tip: Serve with steamed rice and quick-pickled cucumbers to balance the heat.

Slow-Cooked Skinless Pork Belly with Apples

This melt-in-your-mouth pork belly gets cozy with sweet-tart apples in a low-and-slow braise that fills your kitchen with irresistible aromas.

Ingredients

• 2 lbs skinless pork belly, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 large firm apples (like Honeycrisp), cored and sliced into 1/2-inch wedges
• 1 yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup apple cider
• 2 tbsp maple syrup
• 1 tbsp whole grain mustard
• 1 tsp fresh thyme leaves

Instructions

1. Pat pork belly dry with paper towels. Heat olive oil in a large Dutch oven over medium-high. Sear pork in batches until browned on all sides, about 8 minutes total per batch. Transfer to a plate.
2. Reduce heat to medium. Add onion and cook until softened, 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
3. Return pork to pot. Add apple cider, maple syrup, mustard, thyme, salt, and pepper, stirring to coat. Arrange apple slices on top in an even layer.
4. Cover and simmer on low heat (or transfer to a 300°F oven) for 2.5 hours until pork is fork-tender. Uncover and cook 15 minutes more to slightly reduce the sauce.

The magic here? The apples soften just enough to hold their shape while soaking up all the savory pork drippings—no mushiness!

Tip: For extra caramelized apples, broil the dish for 2-3 minutes before serving.

Maple-Glazed Skinless Pork Belly

This sticky-sweet pork belly is caramelized to perfection with a maple glaze that’s equal parts cozy and impressive—ideal for weekend dinners or small gatherings.

Ingredients:

• 2 lbs skinless pork belly, cut into 1-inch cubes
• 1/4 cup pure maple syrup
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions:

1. Marinate: In a bowl, whisk together 1/4 cup maple syrup, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt. Toss pork belly cubes in the marinade, cover, and refrigerate for at least 1 hour (or overnight).
2. Roast: Preheat oven to 375°F. Arrange pork belly on a parchment-lined baking sheet in a single layer. Reserve leftover marinade. Roast for 30 minutes, flipping halfway.
3. Glaze: Brush pork with reserved marinade and return to oven for 10–15 minutes until caramelized and sticky, watching closely to avoid burning.

The magic here? The glaze reduces into a glossy, umami-packed coat that clings to every tender bite. Serve over rice or with roasted veggies to soak up the extra sauce.

Tip: For extra crispiness, broil for 1–2 minutes at the end—just keep an eye on it!

Skinless Pork Belly Tacos with Pineapple Salsa

These juicy pork belly tacos are a game-changer—caramelized edges, tender meat, and a bright pineapple salsa that cuts right through the richness.

Ingredients

• 1.5 lbs skinless pork belly, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp black pepper
• 8 small corn tortillas, warmed
• 1 cup finely diced fresh pineapple
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp chili flakes

Instructions

1. Season the pork: Toss pork belly cubes with olive oil, 1 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/2 tsp black pepper until evenly coated.
2. Cook the pork: Heat a large skillet over medium-high. Add pork in a single layer and cook undisturbed for 5 minutes until deeply browned. Flip and cook another 5–7 minutes until crispy and tender.
3. Make the salsa: While pork cooks, mix 1 cup pineapple, 1/4 cup red onion, 1/4 cup cilantro, 1 tbsp lime juice, and 1/2 tsp chili flakes in a bowl.
4. Assemble: Fill warm tortillas with pork, top with salsa, and serve immediately.

The contrast of crispy pork and sweet-spicy salsa turns taco night into something special—no fancy techniques required.

Tip: For extra-crispy pork, pat the cubes dry with paper towels before seasoning.

Vietnamese Caramelized Skinless Pork Belly

This sticky-sweet pork belly simmers in a rich caramel sauce until melt-in-your-mouth tender—a Vietnamese comfort food classic that’s surprisingly simple to make at home.

Ingredients

• 1.5 lbs skinless pork belly, cut into 1-inch cubes
• 1/4 cup granulated sugar
• 1/4 cup fish sauce
• 1/4 cup coconut water (or sub water)
• 3 cloves garlic, minced
• 1 shallot, thinly sliced
• 1/2 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions

1. In a heavy pot or Dutch oven, melt 1/4 cup sugar over medium heat, swirling occasionally, until it turns deep amber (about 5 minutes).
2. Add pork belly and sear for 3 minutes, turning to coat in caramel. Stir in 1/4 cup fish sauce, 1/4 cup coconut water, 3 cloves minced garlic, 1 sliced shallot, and 1/2 tsp black pepper.
3. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until pork is fork-tender and sauce thickens to a glossy glaze.
4. Garnish with sliced green onions and serve over steamed rice.

The magic here? The caramel isn’t just sweet—it deepens into a complex, savory backbone that balances the pork’s richness.

Tip: For extra depth, add a splash of coconut soda (like Coco Rico) instead of plain water!

Skinless Pork Belly Ramen with Soft-Boiled Egg

This cozy ramen bowl skips the fuss of pork skin but keeps all the rich, melt-in-your-mouth flavor—perfect for a quick yet deeply satisfying meal.

Ingredients

• 1 lb skinless pork belly, sliced into ½-inch strips
• 4 cups low-sodium chicken broth
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp brown sugar
• 2 garlic cloves, minced
• 1-inch ginger knob, grated
• 2 packs (3 oz each) instant ramen noodles (discard seasoning packets)
• 2 large eggs
• 1 scallion, thinly sliced
• 1 tsp sesame oil

Instructions

1. Brown the pork belly: In a large pot over medium-high heat, sear pork belly until golden, about 3 minutes per side. Remove and set aside.
2. Build the broth: In the same pot, add chicken broth, soy sauce, mirin, brown sugar, garlic, and ginger. Bring to a simmer, then return pork belly to the pot. Cover and cook on low for 25 minutes.
3. Soft-boil the eggs: Meanwhile, boil eggs for 6½ minutes, then transfer to ice water. Peel and halve just before serving.
4. Cook the noodles: In a separate pot, boil ramen noodles for 2 minutes (al dente). Drain and divide between bowls.
5. Assemble: Ladle hot broth and pork over noodles. Top with egg halves, scallions, and a drizzle of sesame oil.

The magic here? Simmering the pork belly in the broth infuses every bite with savory-sweet depth—no fancy techniques required.

Tip: For extra silkiness, marinate the peeled eggs in leftover broth for 10 minutes before serving.

Smoked Skinless Pork Belly with BBQ Sauce

This melt-in-your-mouth pork belly gets a kiss of smoke and a sticky-sweet glaze, making it the ultimate crowd-pleaser for your next cookout.

Ingredients:

• 2 lbs skinless pork belly
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cup BBQ sauce (plus extra for serving)
• 1 tbsp apple cider vinegar

Instructions:

1. Prep the rub: In a small bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Pat pork belly dry, then rub seasoning mix evenly over all sides.
2. Smoke low and slow: Preheat smoker to 225°F (use hickory or applewood for best flavor). Place pork belly fat-side up and smoke for 3 hours until deeply bronzed and internal temp reaches 165°F.
3. Glaze and finish: Whisk together 3/4 cup BBQ sauce and 1 tbsp apple cider vinegar. Brush generously over pork belly, then smoke 30 more minutes until glaze is tacky. Rest 10 minutes before slicing.

The magic here? That double-layer of flavor—smoky crust and caramelized glaze—makes every bite irresistible. Serve with extra BBQ sauce for dipping.

Tip: For extra tender meat, wrap in butcher paper after the first 2 hours of smoking, then continue cooking.

Skinless Pork Belly Fried Rice

This pork belly fried rice is the ultimate comfort food—crispy, savory, and packed with umami, all without the fuss of dealing with pork skin.

Ingredients:

• 1 cup diced skinless pork belly (½-inch cubes)
• 3 cups cooked and cooled jasmine rice (day-old works best)
• 2 tbsp vegetable oil, divided
• 2 large eggs, beaten
• 3 cloves garlic, minced
• ½ cup frozen peas and carrots, thawed
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• ½ tsp sugar
• 2 scallions, thinly sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add pork belly and cook, stirring occasionally, until crispy and golden (6–8 minutes). Transfer to a plate.
2. In the same pan, pour in beaten eggs and scramble until just set (1–2 minutes). Remove and set aside.
3. Add remaining 1 tbsp vegetable oil to the pan. Sauté garlic for 30 seconds until fragrant, then add peas and carrots and stir-fry for 1 minute.
4. Toss in rice, breaking up clumps. Stir in soy sauce, oyster sauce, sesame oil, and sugar. Cook for 3–4 minutes, pressing rice into the pan to crisp slightly.
5. Return pork belly and eggs to the pan. Add scallions and toss everything together for 1 minute.

The magic here? Crispy pork belly bits mingle with fluffy rice and savory sauces for a texture-packed bite every time.

Tip: For extra crunch, press the rice into an even layer in the pan and let it sit undisturbed for 1 minute before stirring.

Portuguese Skinless Pork Belly with Clams

This hearty coastal dish balances rich pork belly with briny clams—a match made in Portuguese comfort food heaven.

Ingredients:

• 1.5 lbs skinless pork belly, cut into 1-inch cubes
• 1 lb littleneck clams, scrubbed
• 3 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup chopped fresh cilantro
• 1 tbsp lemon juice
• 1 tsp kosher salt

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Brown pork belly on all sides, about 8 minutes total. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the pot. Sauté onion for 5 minutes until soft, then stir in garlic, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes for 1 minute until fragrant.
3. Deglaze with 1/2 cup white wine, scraping up browned bits. Return pork to the pot, cover, and simmer on low for 45 minutes until tender.
4. Add clams, cover, and cook 5-7 minutes until shells open. Discard any unopened clams. Stir in 1/4 cup cilantro, 1 tbsp lemon juice, and 1 tsp salt.

The magic here? The pork’s rendered fat mingles with the clam liquor, creating a luxurious broth that begs for crusty bread.

Tip: For extra depth, swap 1/4 cup wine with clam juice.

Skinless Pork Belly Sliders with Coleslaw

These juicy skinless pork belly sliders are packed with smoky-sweet flavor and topped with a tangy coleslaw for the perfect bite-sized indulgence.

• 1.5 lbs skinless pork belly, sliced into 1-inch strips
• 1 tbsp olive oil
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 12 slider buns, toasted
• 2 cups pre-shredded coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp celery seed

1. Preheat oven to 375°F. Toss pork belly with olive oil, 1/4 cup brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Arrange pork belly on a baking sheet and roast for 35-40 minutes, flipping halfway, until caramelized and tender.
3. Meanwhile, whisk together 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp honey, and 1/4 tsp celery seed. Toss with 2 cups coleslaw mix and refrigerate.
4. Slice pork belly into small pieces and pile onto toasted slider buns. Top with coleslaw and serve warm.

The contrast of sticky-sweet pork belly against the crisp, tangy slaw makes these sliders impossible to eat just one.

Tip: For extra richness, brush the toasted buns with melted butter before assembling.

Skinless Pork Belly and Mushroom Risotto

This creamy risotto gets a double hit of umami from crispy pork belly and earthy mushrooms—comfort food at its finest.

Ingredients:

• 1 lb skinless pork belly, cut into ½-inch cubes
• 8 oz cremini mushrooms, sliced
• 1½ cups Arborio rice
• 4 cups chicken stock, warmed
• ½ cup dry white wine
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add pork belly and cook until browned and crispy, about 8 minutes. Transfer to a plate.
2. In the same skillet, melt 1 tbsp butter with 1 tbsp olive oil. Add onion and cook until soft, 3 minutes. Stir in garlic and mushrooms; cook until mushrooms release their liquid, 5 minutes.
3. Add Arborio rice, toasting for 1 minute. Pour in ½ cup white wine, stirring until absorbed. Reduce heat to medium-low.
4. Ladle in warm chicken stock, ½ cup at a time, stirring frequently until absorbed before adding more (about 20 minutes total). Rice should be al dente and creamy.
5. Off heat, stir in 2 tbsp butter, ½ cup Parmesan, 1 tsp salt, and ½ tsp black pepper. Fold in crispy pork belly. Garnish with parsley.

The contrast of crispy pork against the velvety rice makes every bite irresistible—plus, it’s a one-pan wonder!

Tip: For extra depth, stir in a splash of truffle oil just before serving.

Sweet and Sour Skinless Pork Belly

This sticky, tangy pork belly is a crowd-pleaser—caramelized edges, tender meat, and a sauce that clings to every bite. It’s weeknight-friendly but fancy enough for weekends!

Ingredients

• 1.5 lbs skinless pork belly, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 3 tbsp brown sugar
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup pineapple chunks (fresh or canned)
• 2 green onions, sliced

Instructions

1. Heat vegetable oil in a large skillet over medium-high. Add pork belly and cook, stirring occasionally, until browned on all sides (8–10 minutes). Transfer to a plate.
2. In the same skillet, stir in brown sugar, rice vinegar, soy sauce, ketchup, ginger, garlic, and red pepper flakes. Simmer 2 minutes until slightly thickened.
3. Return pork to the skillet, add pineapple chunks, and toss to coat. Reduce heat to low, cover, and simmer 15 minutes until pork is tender.
4. Uncover, increase heat to medium, and cook 5 more minutes until sauce glazes the pork. Garnish with green onions.

The magic here? The pork belly’s fat renders into the sauce, making it rich and glossy without needing cornstarch. Serve over rice to soak up every drop!

Tip: For extra caramelization, press pork cubes flat in the skillet during the initial browning.

Skinless Pork Belly Lettuce Wraps

These juicy, flavor-packed lettuce wraps are a crowd-pleaser—perfect for a light dinner or a fun appetizer with minimal cleanup!

Ingredients:

• 1 lb skinless pork belly, thinly sliced into 1/4-inch strips
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp sriracha (adjust to taste)
• 1 tbsp neutral oil (like avocado or vegetable)
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1/2 cup shredded carrots
• 1/4 cup chopped scallions
• 8–10 large butter lettuce leaves, rinsed and patted dry
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 2 tsp sriracha. Set aside.
2. Heat 1 tbsp oil in a large skillet over medium-high. Add pork belly and cook for 5–6 minutes, stirring occasionally, until crispy at the edges.
3. Push pork to one side of the skillet. Add 3 minced garlic cloves and 1 tbsp grated ginger, sautéing for 30 seconds until fragrant. Toss with the pork.
4. Pour the sauce over the pork, stirring to coat. Cook for 2–3 minutes until glossy. Remove from heat and stir in 1/2 cup shredded carrots.
5. Spoon the pork mixture into lettuce leaves, sprinkle with 1/4 cup chopped scallions and 1 tbsp sesame seeds.

The magic here? The pork belly stays tender inside while crisping up at the edges—no skin needed for maximum texture contrast!

Tip: For extra crunch, add a handful of crushed peanuts or crispy fried shallots on top.

Skinless Pork Belly Stir-Fry with Green Beans

This quick stir-fry packs big flavor with tender pork belly and crisp-tender green beans—perfect for a weeknight dinner that feels special.

Ingredients:

• 1 lb skinless pork belly, thinly sliced into 1/4-inch strips
• 1 lb green beans, trimmed and halved
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add pork belly and cook, stirring occasionally, until browned and crispy at the edges (6–8 minutes). Transfer to a plate.
2. In the same pan, heat 1 tbsp vegetable oil. Add green beans and stir-fry until bright green with slight charring (4–5 minutes). Push beans to one side.
3. Add garlic and red pepper flakes (if using) to the empty space; cook for 30 seconds until fragrant. Return pork to the pan.
4. Pour in soy sauce, oyster sauce, brown sugar, and sesame oil. Toss everything together until glossy and well-coated (1–2 minutes).

The magic here? The pork belly’s richness balances the green beans’ crunch, while the sauce caramelizes into a sticky-sweet glaze. Serve over rice to soak it all up!

Tip: For extra crispiness, pat the pork belly dry with paper towels before cooking.

Skinless Pork Belly Kebabs with Peppers

These juicy pork belly kebabs are packed with smoky-sweet flavor, and skipping the skin means faster cooking and maximum caramelization.

Ingredients

• 1.5 lbs skinless pork belly, cut into 1-inch cubes
• 2 bell peppers (any color), cut into 1-inch pieces
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp black pepper. Toss pork belly cubes in the marinade until fully coated. Let sit for 20 minutes (or up to 2 hours).
2. Thread pork belly and bell peppers alternately onto skewers, leaving small gaps between pieces.
3. Heat grill or grill pan to medium-high (about 400°F). Brush grates with 2 tbsp olive oil.
4. Grill kebabs for 4–5 minutes per side, turning once, until pork is caramelized with crisp edges and peppers are lightly charred.

The contrast of tender pork belly against the snappy peppers is irresistible, and the honey glaze creates a perfect sticky crust without burning.

Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent scorching.

Skinless Pork Belly Stew with Root Vegetables

This hearty stew turns humble pork belly and root veggies into a melt-in-your-mouth comfort dish with deep, savory flavors.

Ingredients:

• 1.5 lbs skinless pork belly, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1.5 tsp salt
• 1/2 tsp black pepper
• 2 large carrots, cut into 1-inch chunks
• 2 parsnips, cut into 1-inch chunks
• 1 lb baby potatoes, halved
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil in a Dutch oven over medium-high. Brown pork belly in batches (5 minutes per batch), then set aside.
2. Add onion and sauté 3 minutes until translucent. Stir in garlic, smoked paprika, thyme, salt, and black pepper; cook 1 minute until fragrant.
3. Return pork to pot. Add chicken broth, soy sauce, and brown sugar, scraping up browned bits. Bring to a simmer, then cover and cook 45 minutes on low.
4. Add carrots, parsnips, and potatoes. Simmer uncovered 25–30 minutes until veggies are tender and pork is fork-tender.
5. Stir in parsley and adjust salt to taste. Serve hot.

The magic here? Slow-cooking the pork belly renders it luxuriously tender while infusing the broth with rich umami depth—no skin needed for flavor!

Tip: For extra silkiness, skim fat from the broth after cooking and whisk it back in before serving.

Skinless Pork Belly with Honey Mustard Glaze

This sticky-sweet pork belly is a knockout—crispy edges, tender meat, and a glaze that balances tangy mustard with just the right touch of honey.

Ingredients

• 1.5 lbs skinless pork belly, cut into 1-inch strips
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder

Instructions

1. Preheat oven to 375°F. Toss pork belly with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear pork belly for 3 minutes per side until browned.
3. Whisk together honey, Dijon mustard, apple cider vinegar, and garlic powder. Brush half the glaze over the pork.
4. Transfer skillet to the oven and bake for 20 minutes. Brush with remaining glaze, then bake 5 more minutes until caramelized and internal temperature reaches 145°F.

The magic here? That double-glaze technique—it locks in moisture while building layers of flavor, so every bite is juicy inside with a glossy, crackly crust.

Tip: Let the pork rest for 5 minutes before slicing; the glaze will thicken slightly as it cools.

Conclusion

With these 20 mouthwatering skinless pork belly recipes, you’re all set to impress for any occasion—whether it’s a cozy weeknight dinner or a festive gathering. Each dish brings bold flavors and simple techniques to your kitchen. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest! Happy cooking!