19 Flavorful Pork Belly Recipes for Every Occasion

19 Flavorful Pork Belly Recipes for Every Occasion

Pork belly is one of the most versatile and delicious cuts of meat, offering rich flavor and melt-in-your-mouth texture when prepared right. Whether you’re craving something crispy, sweet, spicy, or savory, there’s a pork belly recipe to satisfy every palate. From slow-roasted perfection to quick stir-fries and indulgent tacos, these 19 recipes showcase the best ways to enjoy this succulent ingredient.

Start with Crispy Slow-Roasted Pork Belly for a show-stopping centerpiece, or try Honey Glazed Pork Belly Bites for an irresistible appetizer. If you love bold flavors, the Spicy Korean Pork Belly Stir-Fry or Vietnamese Caramelized Pork Belly will hit the spot. For a comforting bowl, Pork Belly Ramen with Soft-Boiled Egg is a must-try. No matter the occasion, these recipes will elevate your cooking and leave everyone asking for seconds.

Crispy Slow-Roasted Pork Belly

This pork belly is melt-in-your-mouth tender with an irresistible crackling crust—perfect for impressing guests or treating yourself to something special.

Ingredients

• 2 lbs pork belly, skin-on
• 1 tbsp kosher salt
• 1 tbsp olive oil
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 cup water (for roasting pan)

Instructions

1. Prep the pork: Pat the pork belly dry with paper towels. Use a sharp knife to score the skin in a crosshatch pattern, cutting just through the fat (not the meat). Rub the skin with 1 tbsp kosher salt, pressing it into the cuts.
2. Season: Flip the pork belly skin-side down. Drizzle with 1 tbsp olive oil, then sprinkle evenly with 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Rub to coat.
3. Slow-roast: Place the pork belly skin-side up on a wire rack set over a baking dish. Pour 1/2 cup water into the dish (to prevent smoking). Roast at 275°F for 2.5 hours until tender.
4. Crisp the skin: Increase oven temperature to 450°F. Roast for 20–25 minutes until the skin puffs and crackles. Rest 10 minutes before slicing.

The magic here? The low-and-slow roast renders the fat for buttery meat, while the high-heat finish delivers that perfect crunch.

Tip: For extra-crispy skin, leave the salted pork belly uncovered in the fridge overnight before roasting.

Honey Glazed Pork Belly Bites

These sticky-sweet pork belly bites are the ultimate crowd-pleaser—crispy edges, melt-in-your-mouth fat, and a glossy honey glaze that’s downright addictive.

Ingredients:

• 1.5 lbs pork belly, skin removed, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Toss pork belly cubes with olive oil, salt, and black pepper. Spread on a baking sheet in a single layer.
2. Roast for 25 minutes, flipping halfway, until golden and crispy at the edges.
3. Meanwhile, whisk honey, soy sauce, rice vinegar, garlic, and red pepper flakes (if using) in a small saucepan. Simmer over medium-low heat for 3 minutes until slightly thickened.
4. Toss roasted pork belly in the glaze until fully coated. Return to the baking sheet and broil on high for 2–3 minutes until caramelized.

The magic here? Double-cooking ensures crackling-crisp texture while keeping the centers juicy—no fancy equipment needed!

Tip: For extra stickiness, brush reserved glaze over the bites right before serving.

Spicy Korean Pork Belly Stir-Fry

This fiery, flavor-packed stir-fry is a weeknight winner—tender pork belly gets caramelized in a sweet-spicy glaze that’s downright addictive.

Ingredients

• 1 lb pork belly, thinly sliced
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp neutral oil (like canola)
• 1 tsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. In a bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 2 tsp sesame oil, 3 cloves minced garlic, and 1 tbsp grated ginger.
2. Heat 1 tbsp neutral oil in a large skillet over medium-high. Add pork belly and cook, stirring occasionally, until crispy and browned, about 8–10 minutes.
3. Pour the sauce over the pork and toss to coat. Cook another 2–3 minutes until the sauce thickens and glazes the meat.
4. Garnish with 1 tsp sesame seeds and sliced green onions.

The magic here? The gochujang’s deep umami heat balances the pork’s richness—no takeout compares!

Tip: For extra crunch, serve over a pile of shredded cabbage or quick-pickled veggies.

Pork Belly Tacos with Pickled Onions

These tacos are a flavor explosion—tender, crispy pork belly meets tangy pickled onions for the ultimate bite.

Ingredients:

• 1.5 lbs pork belly, skin scored
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 8 small corn tortillas
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Pickled Onions:

• 1 red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 1 tsp salt

Instructions:

1. Prep the pork: Rub pork belly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. Let sit at room temp for 30 minutes.
2. Pickle the onions: Combine sliced onion, 1/2 cup vinegar, 1 tbsp sugar, and 1 tsp salt in a bowl. Set aside for at least 20 minutes.
3. Cook the pork: Heat 1 tbsp olive oil in a skillet over medium-high. Sear pork belly, skin-side down, for 5 minutes until crispy. Flip and cook 5 more minutes. Transfer to a 375°F oven for 25 minutes until tender. Rest 10 minutes, then slice.
4. Assemble: Warm tortillas. Layer pork, pickled onions, sour cream, and cilantro. Serve with lime wedges.

The magic here? The contrast of rich pork belly with those bright, quick-pickled onions—it’s a taco game-changer.

Tip: For extra-crispy skin, pat the pork belly dry before seasoning and press it firmly into the hot skillet.

Braised Pork Belly with Soy Sauce

This melt-in-your-mouth pork belly is slow-cooked in a rich, savory-sweet soy glaze — the kind of dish that turns a weeknight into something special.

Ingredients

• 2 lbs pork belly, cut into 1-inch cubes
• 3 tbsp neutral oil (like avocado or vegetable)
• 1/3 cup soy sauce
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 1-inch knob ginger, sliced
• 2 cups water
• 2 green onions, sliced (for garnish)

Instructions

1. Heat oil in a Dutch oven over medium-high. Sear pork belly in batches until golden on all sides, about 3 minutes per batch. Transfer to a plate.
2. Reduce heat to medium. Add garlic and ginger, stirring for 30 seconds until fragrant. Pour in soy sauce, brown sugar, and water, scraping up any browned bits.
3. Return pork to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally, until pork is fork-tender.
4. Uncover and increase heat to medium. Cook 15 more minutes until sauce reduces to a glossy glaze. Garnish with green onions.

The magic here? That slow braise transforms the pork belly into impossibly tender bites, while the reduced sauce clings like a sticky-sweet hug.

Tip: For extra depth, add a star anise pod or cinnamon stick with the soy sauce.

Grilled Pork Belly Skewers

These juicy, caramelized pork belly skewers are a crowd-pleaser—perfect for summer cookouts or a quick weeknight treat with minimal fuss.

Ingredients:

• 1.5 lbs pork belly, cut into 1-inch cubes
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1 tbsp sesame oil
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp black pepper. Toss pork belly cubes in the marinade until fully coated. Let sit for 20 minutes at room temperature.
2. Thread pork belly onto skewers (if using wooden ones, soak in water for 30 minutes first). Brush with 1 tbsp sesame oil to prevent sticking.
3. Preheat grill to medium-high (about 400°F). Grill skewers for 4–5 minutes per side, turning occasionally, until deeply charred and crispy at the edges.
4. Garnish with sliced green onions and serve immediately.

The magic here? The honey glazes into a sticky-sweet crust while the pork belly stays melt-in-your-mouth tender—no fancy tools required.

Tip: For extra crunch, sprinkle with toasted sesame seeds right after grilling.

Pork Belly Ramen with Soft-Boiled Egg

This rich, savory ramen balances melt-in-your-mouth pork belly with a silky soft-boiled egg—perfect for a cozy night in.

Ingredients:

• 1 lb pork belly, skin-on
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 packs (3 oz each) instant ramen noodles (discard seasoning packets)
• 2 eggs
• 1 tbsp mirin
• 1 tsp sesame oil
• 2 green onions, thinly sliced

Instructions:

1. Prep the pork belly: Preheat oven to 375°F. Score the pork skin in a crosshatch pattern. Rub with 1 tbsp soy sauce, brown sugar, ginger, and garlic. Roast skin-side up for 1 hour until crispy.
2. Soft-boil the eggs: Bring a pot of water to a boil. Gently lower eggs in and cook for 6½ minutes. Transfer to ice water, then peel.
3. Simmer the broth: In a pot, combine chicken broth, remaining 1 tbsp soy sauce, and mirin. Heat over medium until steaming.
4. Cook noodles: Add ramen noodles to broth and cook for 3 minutes until tender.
5. Assemble: Slice pork belly. Divide noodles and broth into bowls. Top with pork, halved eggs, a drizzle of sesame oil, and green onions.

The magic here? The pork belly’s crispy skin contrasts beautifully with the creamy egg yolk—a textural dream.

Tip: For extra depth, char the green onions lightly in a dry pan before garnishing.

Maple-Bourbon Glazed Pork Belly

This Maple-Bourbon Glazed Pork Belly is the ultimate sweet-savory showstopper—caramelized edges, sticky glaze, and melt-in-your-mouth tenderness.

• 2 lbs pork belly, skin scored
• 1/4 cup pure maple syrup
• 2 tbsp bourbon
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

1. Preheat oven to 325°F. Pat pork belly dry and rub with 1 tbsp brown sugar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using). Place on a rack in a baking dish.
2. Roast for 2 hours until tender but not crispy. Meanwhile, whisk 1/4 cup maple syrup, 2 tbsp bourbon, and 2 tbsp soy sauce in a small saucepan. Simmer 5 minutes until slightly thickened.
3. Increase oven to 425°F. Brush pork belly with half the glaze and roast 15 minutes. Flip, brush with remaining glaze, and roast 15 more minutes until glossy and caramelized.
4. Rest 10 minutes before slicing. The magic? That bourbon-mapile glaze forms a crackly shell while keeping the meat juicy underneath.

Tip: For extra-crispy skin, broil for 1–2 minutes at the end—watch closely!

Pork Belly Sliders with Coleslaw

These juicy pork belly sliders are packed with crispy, caramelized edges and topped with a tangy coleslaw for the perfect bite-sized indulgence.

Ingredients:

• 1 lb pork belly, skin removed, cut into 1-inch strips
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp brown sugar
• 1 cup shredded green cabbage
• 1 cup shredded red cabbage
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp celery seed
• 8 slider buns, toasted

Instructions:

1. Preheat oven to 375°F. Toss pork belly with olive oil, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tbsp brown sugar until evenly coated.
2. Arrange pork belly on a baking sheet and roast for 40 minutes, flipping halfway, until crispy and caramelized.
3. Meanwhile, in a bowl, combine shredded green cabbage, shredded red cabbage, 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp honey, and 1/4 tsp celery seed. Toss well and refrigerate.
4. Assemble sliders by placing 2-3 pork belly pieces on each toasted bun and topping with a generous spoonful of coleslaw.

The contrast of the rich, sticky pork belly with the bright, crunchy slaw makes these sliders impossible to resist. Perfect for game day or backyard gatherings!

Tip: For extra crispiness, broil the pork belly for the last 2-3 minutes—just keep an eye on it to avoid burning.

Pork Belly Fried Rice

This Pork Belly Fried Rice is the ultimate comfort food upgrade—crispy pork belly meets fluffy rice with a savory-sweet glaze that’ll have you scraping the pan clean.

• 1 lb pork belly, diced into ½-inch cubes
• 3 cups cooked and cooled jasmine rice (day-old works best)
• 2 tbsp neutral oil (like avocado or canola)
• 3 cloves garlic, minced
• 2 eggs, lightly beaten
• ½ cup frozen peas and carrots, thawed
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• ½ tsp white pepper
• 2 scallions, thinly sliced

1. Heat a large skillet or wok over medium-high. Add pork belly and cook, stirring occasionally, until golden and crispy (8–10 minutes). Transfer to a plate, leaving 1 tbsp fat in the pan.
2. Add 2 tbsp neutral oil to the skillet. Sauté garlic for 30 seconds until fragrant, then push to one side. Pour in eggs, scramble until just set (1–2 minutes), then break into chunks.
3. Add rice, peas, and carrots. Stir-fry for 3 minutes, pressing rice against the pan to crisp slightly. Return pork belly to the skillet.
4. Drizzle with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp brown sugar, and ½ tsp white pepper. Toss everything until evenly coated (1–2 minutes). Fold in scallions.

The magic here? Crispy pork fat melds with the rice, creating pockets of caramelized flavor in every bite. Tip: For extra texture, top with a fried egg and extra scallions.

Vietnamese Caramelized Pork Belly

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

Ingredients

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

Instructions

1. Caramelize the sugar: Heat sugar in a heavy pot (like a Dutch oven) over medium-low heat. Stir constantly for 4–5 minutes until melted and amber-colored. Immediately add pork belly—stand back, as it may splatter—and toss to coat.
2. Build the sauce: Add fish sauce, coconut water, garlic, shallots, and black pepper. Stir to combine, then bring to a gentle simmer.
3. Slow-cook: Cover and reduce heat to low. Simmer for 1 hour 15 minutes, stirring occasionally, until pork is fork-tender. Add hard-boiled eggs (if using) in the last 15 minutes to soak up the sauce.
4. Finish: Uncover and increase heat to medium. Cook 5–7 minutes until sauce thickens to a glossy glaze. Garnish with green onions.

The magic here? The sugar transforms twice—first into caramel, then into a deep, umami-packed sauce that clings to every bite. Serve over rice to soak up every drop.

Tip: For cleaner caramel, wipe the pot with a damp paper towel before melting the sugar to prevent crystallization.

Pork Belly Banh Mi Sandwich

This Vietnamese-inspired sandwich packs crispy pork belly, tangy pickles, and fresh herbs into a crusty baguette for a flavor explosion in every bite.

Ingredients:

• 1 lb pork belly, skin scored
• 1 tbsp kosher salt
• 1 tbsp granulated sugar
• 1 tsp black pepper
• 1 tbsp vegetable oil
• 1/2 cup rice vinegar
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 cup shredded carrots
• 1 cup thinly sliced daikon radish
• 2 (10-inch) French baguettes, split lengthwise
• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1/2 cup fresh cilantro sprigs
• 1/2 cup thinly sliced cucumber
• 2 jalapeños, thinly sliced (optional)

Instructions:

1. Rub pork belly with 1 tbsp kosher salt, 1 tbsp sugar, and 1 tsp black pepper. Let sit at room temperature for 30 minutes.
2. Preheat oven to 400°F. Heat vegetable oil in an oven-safe skillet over medium-high. Sear pork belly, skin-side down, for 5 minutes until golden. Flip and transfer skillet to oven. Roast for 45 minutes until crispy.
3. Meanwhile, combine rice vinegar, 1/4 cup sugar, and 1 tsp salt in a bowl. Add carrots and daikon, tossing to coat. Let pickle for 20 minutes, then drain.
4. Mix mayonnaise and sriracha in a small bowl. Spread on baguettes. Layer with sliced pork belly, pickled vegetables, cilantro, cucumber, and jalapeños (if using).

The magic here is in the contrast: crackling pork skin against cool cucumbers, spicy mayo cutting through sweet-tangy pickles. It’s street food elegance at home.

Tip: For extra crunch, lightly toast the baguettes before assembling.

Pork Belly Pancakes with Scallions

These crispy-edged pancakes are stuffed with melt-in-your-mouth pork belly and fresh scallions—a perfect balance of rich and bright flavors.

Ingredients

• 1 lb pork belly, thinly sliced
• 1 cup all-purpose flour
• 1/2 cup water
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 scallions, thinly sliced
• 2 tbsp vegetable oil

Instructions

1. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup water, 1 large egg, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Fold in the scallions.
2. Heat 1 tbsp vegetable oil in a skillet over medium-high. Cook the pork belly slices for 3–4 minutes per side until crispy. Transfer to a plate and toss with 2 tbsp soy sauce and 1 tbsp honey.
3. Wipe the skillet clean, then heat the remaining 1 tbsp vegetable oil over medium. Pour 1/4 cup batter per pancake, spreading lightly. Cook for 2–3 minutes until bubbles form, then flip and cook another 2 minutes until golden.
4. Fill each pancake with pork belly slices and fold or roll. Serve warm.

The contrast of fluffy pancakes, sticky-sweet pork, and sharp scallions makes every bite irresistible. Tip: For extra crunch, double-fry the pork belly—cook once to render fat, then crisp again just before serving.

Smoked Pork Belly Burnt Ends

These bite-sized cubes of smoky, caramelized pork belly are like candy for meat lovers—perfect for game day or your next backyard BBQ.

Ingredients:

• 3 lbs pork belly, skin removed, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional)
• 1 tsp black pepper
• 1 tsp kosher salt
• 1/2 cup BBQ sauce (plus extra for glazing)
• 2 tbsp honey
• 2 tbsp unsalted butter, cubed

Instructions:

1. Prep the pork: Toss pork belly cubes with 2 tbsp olive oil. In a bowl, mix 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne (if using), 1 tsp black pepper, and 1 tsp kosher salt. Coat the pork evenly with the rub.
2. Smoke: Arrange cubes on a wire rack in a smoker preheated to 250°F. Smoke for 2.5–3 hours until the fat renders and the edges start to crisp.
3. Glaze: Transfer cubes to an aluminum pan. Drizzle with 1/2 cup BBQ sauce and 2 tbsp honey, then dot with 2 tbsp cubed butter. Cover tightly with foil and return to the smoker for 1 hour.
4. Caramelize: Uncover, stir gently, and smoke uncovered for 15–20 minutes until the sauce thickens and clings to the pork.

The magic here? That double-smoke technique transforms tender pork into sticky-sweet, melt-in-your-mouth bites with a perfect bark. Tip: For extra heat, toss with a splash of hot sauce before serving.

Pork Belly and Kimchi Stew

This spicy-savory stew is the ultimate comfort food, with tender pork belly and tangy kimchi simmered in a rich, umami-packed broth.

Ingredients:

• 1 lb pork belly, sliced into 1/2-inch pieces
• 1 1/2 cups napa cabbage kimchi, chopped (plus 2 tbsp kimchi juice)
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 4 cups chicken or pork broth
• 1/2 cup sliced scallions (green parts only)
• 1 tsp minced garlic

Instructions:

1. Heat sesame oil in a heavy pot over medium-high. Add pork belly and cook until lightly browned, about 5 minutes.
2. Stir in kimchi, kimchi juice, gochujang, soy sauce, sugar, and garlic. Cook for 2 minutes until fragrant.
3. Pour in broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
4. Uncover, stir in scallions, and simmer for 5 more minutes.

The magic here? The pork belly melts into the broth, making it luxuriously rich while the kimchi keeps it bright and punchy. Serve with steamed rice to soak up every drop.

Tip: For extra depth, use aged (sour) kimchi—its fermented tang balances the pork’s richness perfectly.

Pork Belly Lardons for Salads

These golden, crunchy lardons add a rich, savory punch to any salad—perfect for turning a simple bowl of greens into something special.

Ingredients:

• 1 lb pork belly, skin removed, cut into ½-inch cubes
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp brown sugar
• ½ tsp smoked paprika

Instructions:

1. Preheat oven to 400°F. Toss pork belly cubes with 1 tbsp olive oil, 1 tsp kosher salt, ½ tsp black pepper, 1 tsp brown sugar, and ½ tsp smoked paprika until evenly coated.
2. Spread in a single layer on a parchment-lined baking sheet. Bake for 30–35 minutes, flipping halfway, until deeply browned and crisp.
3. Transfer to a paper towel-lined plate to drain excess fat. Let cool slightly before scattering over salads.

The magic here? The sugar and paprika caramelize into a sticky-sweet crust, while the pork stays tender inside. It’s like bacon’s bolder cousin!

Tip: Save the rendered fat in a jar—it’s gold for roasting vegetables or frying eggs.

Pork Belly Cubes with Miso Glaze

These sticky-sweet pork belly cubes are caramelized to perfection with a rich miso glaze—ideal for impressing guests or treating yourself to a restaurant-worthy bite.

Ingredients:

• 1.5 lbs pork belly, cut into 1-inch cubes
• 2 tbsp neutral oil (like avocado or vegetable)
• 3 tbsp white miso paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1/2 tsp garlic powder
• 1 tbsp sesame seeds (for garnish)
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. Preheat oven to 400°F. Pat pork belly cubes dry with paper towels.
2. Heat oil in a large oven-safe skillet over medium-high. Sear pork belly cubes for 3–4 minutes per side until golden. Transfer to a plate.
3. In a bowl, whisk together 3 tbsp miso paste, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp ginger, and 1/2 tsp garlic powder. Toss pork belly in the glaze until coated.
4. Return pork to the skillet and bake for 20 minutes, flipping halfway, until glaze is bubbly and caramelized.
5. Garnish with sesame seeds and scallions before serving.

The magic here? The miso glaze transforms into a glossy, umami-packed crust that clings to every tender cube. Serve with toothpicks for an irresistible appetizer!

Tip: For extra crispiness, broil for 1–2 minutes at the end—just watch closely to avoid burning.

Pork Belly and Pineapple Skewers

These skewers are the perfect balance of sweet, smoky, and savory—ideal for your next backyard BBQ or weeknight treat.

Ingredients:

• 1 lb pork belly, cut into 1-inch cubes
• 2 cups fresh pineapple chunks (1-inch pieces)
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp vegetable oil

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Toss pork belly cubes in the marinade and let sit for 20 minutes.
2. Preheat grill or grill pan to medium-high (400°F). Thread pork belly and pineapple chunks alternately onto skewers, leaving a little space between pieces.
3. Brush grates with 2 tbsp vegetable oil. Grill skewers for 4–5 minutes per side, basting with leftover marinade, until pork is caramelized and pineapple is lightly charred.

The caramelized edges of the pork belly pair magically with the juicy pineapple—each bite is a little burst of tropical-meets-umami goodness.

Tip: Soak wooden skewers in water for 30 minutes beforehand to prevent burning.

Pork Belly with Crispy Crackling

If you’ve ever dreamed of achieving that restaurant-quality crackling at home, this foolproof method delivers golden, shatter-crisp skin every time.

Ingredients

• 2 lbs pork belly, skin-on
• 1 tbsp kosher salt
• 1 tbsp olive oil
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions

1. Prep the pork: Pat the pork belly dry with paper towels. Use a sharp knife to score the skin in 1/2-inch crosshatches, cutting just through the fat (not the meat). Rub with 1 tbsp olive oil, then massage in 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika.
2. Dry the skin: Place the pork on a wire rack over a baking sheet, skin-side up. Refrigerate uncovered for 12–24 hours to dry the skin (key for crispiness!).
3. Roast low and slow: Preheat oven to 275°F. Bake the pork for 2.5 hours until tender but not yet crispy.
4. Crisp the crackling: Increase heat to 450°F and roast for 20–25 minutes until the skin puffs and turns deep golden. Rest 10 minutes before slicing.

The magic here? The overnight dry-brine transforms the skin into a light, bubbly crackling with zero chewy spots. Serve with a tangy apple slaw to cut through the richness.

Tip: For extra-crispy results, place the pork under the broiler for 1–2 minutes at the end—just watch closely!

Conclusion

Discover 19 delicious pork belly recipes perfect for any occasion. From Crispy Slow-Roasted Pork Belly to Spicy Korean Pork Belly Stir-Fry, these dishes offer bold flavors and versatility. Try Pork Belly Tacos with Pickled Onions for a fresh twist or indulge in Maple-Bourbon Glazed Pork Belly for a sweet-savory treat. Whether grilled, braised, or fried, these recipes showcase pork belly’s rich taste and crispy texture. Ideal for weeknight dinners or special gatherings, there’s a recipe for every craving!