18 Flavorful Sliced Pork Belly Recipes for Every Occasion

Craving something rich, savory, and downright delicious? Sliced pork belly is your secret weapon for turning weeknight dinners into feasts and special occasions into unforgettable meals. Whether you’re in the mood for crispy bites, melt-in-your-mouth braises, or bold global flavors, we’ve got 18 mouthwatering recipes that’ll make this versatile cut the star of your table. Get ready—your next favorite dish is just a scroll away!

Spicy Korean Pork Belly Stir-Fry

This fiery-sweet pork belly stir-fry is a weeknight game-changer—packed with bold gochujang flavor and ready in under 30 minutes.

Ingredients

• 1 lb pork belly, thinly sliced
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp vegetable oil
• 1 cup sliced bell peppers (any color)
• 1/2 cup sliced scallions
• 1 tsp toasted sesame seeds

Instructions

1. Whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, minced garlic, and grated ginger in a bowl. Toss pork belly in the marinade and let sit 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add pork belly (reserving marinade) and cook 5–6 minutes until crispy at the edges.
3. Add bell peppers and cook 2 minutes until slightly softened. Pour in reserved marinade and stir-fry 1–2 minutes until glossy and thickened.
4. Garnish with scallions and 1 tsp sesame seeds. Serve immediately with steamed rice.

The magic here? The pork belly’s crispy-fatty edges cling to that sticky, spicy-sweet sauce—no takeout compares.

Tip: Freeze pork belly for 20 minutes before slicing for paper-thin cuts.

Honey Garlic Glazed Pork Belly

This Honey Garlic Glazed Pork Belly is sticky-sweet, caramelized perfection—a crowd-pleaser that’s easier to make than you’d think!

• 2 lbs pork belly, skin scored
• 1/4 cup honey
• 3 tbsp soy sauce
• 4 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

1. Preheat oven to 375°F. Pat pork belly dry and place on a rack in a baking dish, skin-side up. Roast for 1 hour to render fat.
2. Meanwhile, whisk together 1/4 cup honey, 3 tbsp soy sauce, 4 cloves minced garlic, 1 tbsp rice vinegar, 1 tsp ginger, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes in a small saucepan. Simmer for 3 minutes until slightly thickened.
3. Brush half the glaze over pork belly. Return to oven for 20 minutes, then brush with remaining glaze and bake 10 more minutes until deeply caramelized.
4. Let rest 10 minutes before slicing. Serve with extra glaze drizzled on top.

The magic here? The glaze doubles as a marinade and finishing sauce, layering flavor into every bite.

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

Crispy Pan-Fried Pork Belly with Herbs

This pork belly is all about that perfect crunch and herby aroma—simple enough for a weeknight but impressive enough for guests.

Ingredients:

• 1 lb pork belly, skin-on, cut into 1-inch strips
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves

Instructions:

1. Pat pork belly dry with paper towels. Rub with 1 tsp kosher salt and 1/2 tsp black pepper, pressing gently to adhere.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add pork belly in a single layer (work in batches if needed). Cook undisturbed for 5 minutes until deeply golden.
3. Flip and reduce heat to medium. Cook another 8–10 minutes, rendering fat and crisping all sides. Spoon out excess fat if needed.
4. Add 2 minced garlic cloves, 1 tbsp rosemary, and 1 tbsp thyme. Toss with pork for 1 minute until fragrant. Transfer to a paper towel-lined plate.

The magic here? The herbs toast in the pork fat, creating a crispy, fragrant crust that clings to every bite.

Tip: For extra-crispy skin, score it lightly before seasoning and press the strips flat with a spatula while cooking.

Sweet and Sour Pork Belly Skewers

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

Ingredients:

• 1 lb pork belly, cut into 1-inch cubes
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 2 tbsp ketchup
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1 tbsp vegetable oil
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. In a bowl, whisk together 1/4 cup soy sauce, 1/4 cup rice vinegar, 1/4 cup brown sugar, 2 tbsp ketchup, 1 tbsp honey, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes.
2. Toss pork belly cubes in the marinade, cover, and refrigerate for at least 30 minutes (or up to 4 hours).
3. Thread pork onto skewers, shaking off excess marinade (reserve it). Heat 1 tbsp vegetable oil in a large skillet over medium-high. Cook skewers for 3–4 minutes per side until deeply browned.
4. Pour reserved marinade into the skillet and simmer for 2–3 minutes until thickened into a glossy glaze, turning skewers to coat.
5. Garnish with sliced green onions and serve hot.

The magic here? The pork belly’s fat renders into the glaze, creating a rich, lacquered finish that’s irresistibly finger-licking.

Tip: Soak wooden skewers in water for 20 minutes to prevent burning.

Maple-Glazed Pork Belly with Apples

This sweet-savory pork belly is fall-off-the-fork tender, with caramelized apples and a sticky maple glaze that’ll have everyone licking their plates.

Ingredients:

• 1.5 lbs pork belly, skin scored
• 2 medium apples (like Honeycrisp or Granny Smith), cored and sliced into ½-inch wedges
• ¼ cup pure maple syrup
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• ½ tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 325°F. Pat pork belly dry and rub with ½ tsp salt, ½ tsp black pepper, and 1 tsp smoked paprika.
2. Heat 1 tbsp olive oil in an ovenproof skillet over medium-high. Sear pork belly, skin-side down, for 5 minutes until golden. Flip and sear the other side for 3 minutes. Remove from skillet.
3. In the same skillet, toss apple wedges for 2 minutes. Push apples to the edges, return pork belly to the center (skin-side up), and pour over ¼ cup maple syrup, 2 tbsp soy sauce, and 1 tbsp apple cider vinegar.
4. Transfer skillet to the oven and roast for 1.5 hours, basting with pan juices every 30 minutes, until pork is tender and glaze is thickened.
5. Broil on high for 2–3 minutes to crisp the skin (watch closely!). Let rest 10 minutes before slicing.

The magic here? The apples soften into jammy sweetness while soaking up the salty-sweet glaze—no fancy techniques required.

Tip: For extra-crispy skin, pat it dry with paper towels and leave uncovered in the fridge overnight before cooking.

Smoky BBQ Pork Belly Tacos

These tacos pack a punch with tender pork belly, smoky-sweet BBQ glaze, and a crunchy slaw—perfect for weekend gatherings or Taco Tuesday with a twist.

Ingredients:

• 1.5 lbs pork belly, skin removed, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp brown sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce (plus extra for drizzling)
• 8 small corn tortillas, warmed
• 1 cup shredded purple cabbage
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions:

1. Preheat oven to 375°F. Toss pork belly with olive oil, smoked paprika, garlic powder, brown sugar, salt, and black pepper until evenly coated.
2. Spread pork on a parchment-lined baking sheet and roast for 45 minutes, flipping halfway, until crispy and caramelized.
3. Transfer pork to a bowl, toss with 1/2 cup BBQ sauce, and return to the oven for 10 minutes to glaze.
4. Fill warm tortillas with pork, shredded cabbage, and cilantro. Drizzle with extra BBQ sauce and serve with lime wedges.

The magic here? Slow-roasting the pork belly renders it melt-in-your-mouth tender while the BBQ sauce caramelizes into sticky, smoky perfection.

Tip: For extra crunch, quick-pickle the cabbage by tossing it with a splash of lime juice and a pinch of salt 10 minutes before serving.

Thai Basil Pork Belly Fried Rice

This fragrant, savory fried rice is packed with crispy pork belly, aromatic Thai basil, and just the right kick of spice—perfect for a quick weeknight dinner with big flavor.

Ingredients:

• 1 cup jasmine rice, cooked and cooled
• 8 oz pork belly, thinly sliced into bite-sized pieces
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 Thai chili (or serrano pepper), thinly sliced
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp sugar
• 1 cup fresh Thai basil leaves (packed)
• 2 eggs, beaten

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high. Add pork belly and cook for 5–6 minutes until crispy and golden. Transfer to a plate.
2. In the same pan, add remaining 1 tbsp oil, garlic, and Thai chili. Stir-fry for 30 seconds until fragrant.
3. Push aromatics to one side, pour in beaten eggs, and scramble until just set, about 1 minute.
4. Add cooked rice, breaking up clumps. Stir in oyster sauce, soy sauce, fish sauce, and sugar. Toss well to coat, 2–3 minutes.
5. Return pork belly to the pan, add Thai basil, and stir-fry for 1 minute until basil wilts slightly. Serve immediately.

The magic here? Crispy pork belly fat melds with the anise-like punch of Thai basil—no other herb delivers that same bold, aromatic finish.

Tip: For extra texture, top with a fried egg and extra chili slices. Day-old rice works best to avoid mushiness!

Garlic Butter Pork Belly Noodles

These rich, garlicky noodles with crispy pork belly are the ultimate comfort food—ready in under 30 minutes and packed with umami flavor.

Ingredients:

• 8 oz pork belly, sliced into ½-inch strips
• 8 oz fresh ramen noodles (or udon)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp red pepper flakes
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions:

1. Cook pork belly in a large skillet over medium-high heat for 8–10 minutes until crispy, stirring occasionally. Transfer to a plate.
2. In the same skillet, melt 3 tbsp butter over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
3. Stir in 2 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp red pepper flakes. Simmer for 1 minute.
4. Meanwhile, boil noodles according to package instructions. Drain and add to the skillet, tossing to coat in the garlic butter sauce.
5. Return the pork belly to the skillet, along with sliced green onions. Toss everything together for 1 minute to warm through.
6. Garnish with 1 tbsp sesame seeds and serve immediately.

The magic here? The crispy pork belly soaks up the garlic butter sauce, creating the perfect balance of textures in every bite.

Tip: For extra richness, drizzle with a bit of the pork belly fat before serving.

Braised Pork Belly with Soy Sauce

This melt-in-your-mouth pork belly is slow-cooked in a savory-sweet soy glaze, making it the ultimate comfort dish for a cozy weekend dinner.

Ingredients:

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

Instructions:

1. Heat oil in a Dutch oven over medium-high. Sear pork belly in batches until browned on all sides, about 5 minutes per batch. Transfer to a plate.
2. In the same pot, sauté garlic and ginger for 1 minute until fragrant. Add soy sauce, brown sugar, rice vinegar, and water, stirring to dissolve the sugar.
3. Return pork belly to the pot, ensuring pieces are mostly submerged. 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 for 10–15 minutes until sauce reduces to a glossy glaze. Garnish with green onions.

The magic here? The slow braise turns the pork belly into buttery-soft bites with a sticky, caramelized crust that’s downright addictive.

Tip: For extra depth, add a star anise pod or cinnamon stick to the braising liquid.

Caramelized Pork Belly with Pineapple

Sweet, sticky, and slightly tangy—this caramelized pork belly with pineapple is a knockout weeknight dish with just 6 ingredients.

Ingredients:

• 1.5 lbs pork belly, cut into 1-inch cubes
• 1 cup fresh pineapple chunks (or canned, drained)
• 3 tbsp brown sugar
• 2 tbsp fish sauce
• 1 tbsp vegetable oil
• 2 cloves garlic, minced

Instructions:

1. Heat vegetable oil in a large skillet over medium-high. Add pork belly and cook for 8–10 minutes, stirring occasionally, until browned and crispy at the edges.
2. Push pork to one side; add garlic and sauté for 30 seconds until fragrant. Stir in brown sugar and fish sauce, coating the pork evenly.
3. Add pineapple chunks and cook for 3–4 minutes, letting the juices reduce into a glossy glaze. The pork should be deeply caramelized.

The magic here? The pineapple’s acidity cuts through the pork’s richness while its natural sugars amp up the caramelization. Serve over rice to soak up every drop.

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

Spicy Szechuan Pork Belly Stir-Fry

This fiery, flavor-packed stir-fry brings the bold taste of Szechuan cuisine to your weeknight dinner—with tender pork belly and a tingly, aromatic sauce that’ll have you reaching for seconds.

Ingredients:

• 1 lb pork belly, thinly sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Szechuan peppercorns, lightly crushed
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes (or more to taste)
• 4 green onions, sliced (white and green parts separated)

Instructions:

1. Heat vegetable oil in a wok or large skillet over medium-high. Add pork belly and cook for 5–6 minutes until crispy and golden. Transfer to a plate.
2. In the same pan, sauté garlic, ginger, Szechuan peppercorns, and white parts of green onions for 1 minute until fragrant.
3. Return pork to the pan. Add soy sauce, hoisin sauce, rice vinegar, sugar, and red pepper flakes. Toss for 2–3 minutes until everything is glazed and sticky.
4. Stir in green onion tops and cook for 30 seconds just to wilt. Serve immediately.

The magic here? Szechuan peppercorns deliver that signature numbing heat, while crispy pork belly soaks up the sweet-savory sauce like a flavor sponge.

Tip: For extra crunch, toss in a handful of roasted peanuts right before serving.

Teriyaki Pork Belly Lettuce Wraps

These juicy, caramelized pork belly wraps are packed with sweet-savory flavor and a refreshing crunch—perfect for a quick weeknight dinner or a fun appetizer.

Ingredients:

• 1 lb pork belly, sliced into ½-inch strips
• ¼ cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp mirin
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 8 large butter lettuce leaves
• ¼ cup sliced green onions
• 1 tbsp toasted sesame seeds

Instructions:

1. In a bowl, whisk together ¼ cup soy sauce, 3 tbsp brown sugar, 2 tbsp mirin, 1 tbsp grated ginger, and 2 cloves minced garlic to make the teriyaki sauce.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add pork belly and cook for 5–6 minutes until browned, stirring occasionally.
3. Pour the teriyaki sauce over the pork, reduce heat to medium, and simmer for 8–10 minutes until the sauce thickens and coats the meat.
4. Spoon the pork into butter lettuce leaves, then top with sliced green onions and toasted sesame seeds.

The contrast of sticky-sweet pork with crisp lettuce and nutty sesame makes every bite irresistible. Plus, it’s a no-fuss dish that feels fancy!

Tip: For extra texture, add a sprinkle of crushed peanuts or quick-pickled cucumbers.

Oven-Roasted Pork Belly with Rosemary

Crispy, succulent pork belly infused with fragrant rosemary—this dish is a showstopper that’s surprisingly simple to make at home.

Ingredients:

• 2 lbs pork belly, skin scored
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp fresh rosemary, finely chopped
• 4 garlic cloves, minced
• 1 tbsp brown sugar

Instructions:

1. Preheat oven to 375°F. Pat the pork belly dry with paper towels, then rub it all over with 1 tbsp olive oil.
2. In a small bowl, mix 1 tbsp kosher salt, 1 tsp black pepper, 2 tbsp rosemary, 4 minced garlic cloves, and 1 tbsp brown sugar. Massage the mixture evenly onto the pork belly, pressing into the scored skin.
3. Place the pork belly skin-side up on a wire rack set over a baking sheet. Roast for 1 hour, then brush the skin with the remaining 1 tbsp olive oil.
4. Increase oven temperature to 425°F and roast for another 20–25 minutes until the skin is deeply golden and crackling.
5. Let rest for 10 minutes before slicing. Serve with pan juices drizzled over the top.

The magic here? The rosemary and garlic meld into the fat, creating a savory-sweet crust that contrasts perfectly with the tender meat beneath.

Tip: For extra-crispy skin, refrigerate the pork belly uncovered overnight after seasoning—it helps dry out the skin.

Pork Belly Ramen with Soft-Boiled Egg

This rich, savory ramen balances melt-in-your-mouth pork belly with silky noodles and a jammy soft-boiled egg—comfort in every slurp.

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) ramen noodles (discard seasoning packets)
• 2 large eggs
• 1 tbsp sesame oil
• 2 green onions, thinly sliced
• 1 tsp chili oil (optional)

Instructions:

1. Cook the pork belly: Preheat oven to 375°F. Rub pork belly with 1 tbsp soy sauce, brown sugar, ginger, and garlic. Roast skin-side up on a rack for 1 hour until crispy. Slice into ½-inch pieces.
2. Soft-boil the eggs: Bring a pot of water to a boil. Gently add eggs and cook for 6½ minutes. Transfer to ice water, peel, and halve.
3. Assemble ramen: Simmer chicken broth with remaining 1 tbsp soy sauce and sesame oil. Cook noodles according to package, then divide into bowls. Ladle broth over noodles, top with pork belly, egg halves, green onions, and chili oil (if using).

The magic here? The pork belly’s crispy edges contrast the creamy yolk—a textural dream. Tip: For extra depth, char the pork belly under the broiler for 2 minutes after roasting.

Grilled Pork Belly with Chimichurri Sauce

Juicy, crispy pork belly meets bright, herby chimichurri in this crowd-pleasing dish that’s perfect for summer grilling.

Ingredients:

• 1.5 lbs pork belly, skin scored
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• 1/3 cup olive oil

Instructions:

1. Prep pork: Rub pork belly with 1 tbsp olive oil, then season evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. Let sit at room temperature for 30 minutes.
2. Grill: Heat grill to medium (375°F). Place pork belly skin-side down and grill for 25–30 minutes, flipping once, until internal temperature reaches 145°F and skin is crispy.
3. Make chimichurri: While pork cooks, combine 1 cup parsley, 1/4 cup cilantro, 3 cloves garlic, 2 tbsp red wine vinegar, 1/2 tsp red pepper flakes, and 1/3 cup olive oil in a bowl. Stir well and set aside.
4. Rest & serve: Let pork rest for 5 minutes, then slice and drizzle with chimichurri.

The contrast of rich, smoky pork belly with the tangy, fresh chimichurri is downright addictive—you’ll want to slather that sauce on everything!

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

Pork Belly Adobo with Coconut Milk

This Filipino-inspired adobo swaps vinegar for creamy coconut milk, making it rich, tangy, and melt-in-your-mouth tender.

Ingredients:

• 2 lbs pork belly, cut into 1-inch cubes
• 1 cup full-fat coconut milk
• 1/3 cup soy sauce
• 1/4 cup apple cider vinegar
• 6 garlic cloves, minced
• 1 tbsp whole black peppercorns
• 3 bay leaves
• 1 tbsp brown sugar
• 1 tbsp neutral oil (like avocado or canola)

Instructions:

1. Heat oil in a Dutch oven over medium-high. Sear pork belly in batches until browned, about 3 minutes per side. Transfer to a plate.
2. In the same pot, sauté garlic for 30 seconds until fragrant. Add soy sauce, vinegar, coconut milk, peppercorns, bay leaves, and brown sugar, scraping up any browned bits.
3. Return pork to the pot. Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour 15 minutes, stirring occasionally, until pork is fork-tender.
4. Uncover and simmer for 15 more minutes to thicken the sauce slightly. Discard bay leaves before serving.

The coconut milk tempers the vinegar’s sharpness while keeping the sauce luxuriously glossy—perfect for soaking up with steamed rice.

Tip: For extra crispy pork, broil the cooked adobo on a sheet pan for 3–5 minutes before serving.

Citrus-Marinated Pork Belly Salad

This bright, tangy salad balances rich pork belly with zesty citrus and crisp veggies—perfect for a light yet satisfying meal.

Ingredients:

• 1 lb pork belly, skin removed and cut into 1-inch cubes
• 1/4 cup orange juice
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 4 cups mixed greens (arugula, spinach, or butter lettuce)
• 1/2 cup thinly sliced radishes
• 1/4 cup fresh cilantro leaves
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions:

1. In a bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp honey, 2 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp black pepper. Add pork belly, tossing to coat. Marinate for 30 minutes at room temperature.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Remove pork from marinade (reserve marinade) and cook for 8–10 minutes, turning occasionally, until crispy and caramelized.
3. Pour reserved marinade into the skillet and simmer for 2 minutes until slightly thickened. Remove from heat.
4. Toss 4 cups mixed greens, 1/2 cup radishes, and 1/4 cup cilantro with 1/2 tsp salt. Top with warm pork and drizzle with pan sauce.

The magic here? The caramelized pork belly soaks up the citrus marinade, creating a glossy, sweet-savory glaze that clings to every bite. Serve immediately while the greens are still crisp!

Tip: For extra crunch, add toasted peanuts or crispy fried shallots right before serving.

Pork Belly Bao Buns with Pickled Vegetables

These fluffy bao buns are stuffed with melt-in-your-mouth pork belly and tangy pickled veggies—a perfect balance of rich and bright flavors.

Ingredients:

• 1 lb pork belly, skin removed and cut into 1-inch strips
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp five-spice powder
• 8 store-bought bao buns (steamed)
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 2 tbsp hoisin sauce
• 1/4 cup chopped cilantro

Instructions:

1. In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1/2 tsp five-spice powder. Add pork belly, tossing to coat, and marinate for 30 minutes.
2. Preheat oven to 375°F. Place pork belly on a baking sheet and roast for 40 minutes, flipping halfway, until caramelized and tender.
3. Meanwhile, combine 1/2 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a bowl. Add shredded carrots and sliced cucumber, tossing to coat. Let sit for 20 minutes, then drain.
4. Warm bao buns according to package instructions. Slice pork belly into thin pieces.
5. To assemble, spread 2 tbsp hoisin sauce inside each bun, add pork belly, pickled vegetables, and a sprinkle of 1/4 cup chopped cilantro.

The contrast of the crispy-sweet pork belly against the zesty pickles makes every bite irresistible. Tip: For extra crunch, quick-pickle radishes along with the carrots and cukes!

Conclusion

With 18 delicious sliced pork belly recipes, there’s something here for every craving and occasion! Whether you’re hosting a gathering or just spicing up weeknight dinners, these dishes are sure to impress. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these flavorful ideas too. Happy cooking!