4 Delicious Pork Belly Recipes: From Crispy Roast to Sticky Bites

The Ultimate Guide to Pork Belly: Crispy, Tender, and Flavorful

Pork belly is the crown jewel of comfort food. Known for its rich marbling and the incredible contrast between succulent meat and crunchy crackling, it is a favorite in kitchens from the heart of Europe to the modern bistros of the USA. While it may seem intimidating to cook at home, pork belly is actually quite forgiving if you give it the time it deserves. In this guide, we are sharing four distinct ways to prepare this versatile cut, ranging from a classic Sunday roast style to a sticky, glazed bite perfect for entertaining.

Classic Crispy Roasted Pork Belly

There is nothing quite like the sound of a knife cracking through perfectly rendered gold-brown skin. This recipe focuses on the traditional European method of roasting, where the goal is meat so tender it melts away, topped with a layer of salty, bubbly crackling. It makes a stunning centerpiece for a family dinner and requires very little active work, just a bit of patience while the oven does the magic.

Ingredients

• 2.2 pounds (1kg) whole pork belly, skin-on
• 1 tablespoon (15ml) olive oil
• 2 tablespoons (30g) coarse sea salt
• 1 teaspoon (2g) black pepper
• 1 teaspoon (2g) dried thyme or fennel seeds
• 1 large onion, sliced into thick rings (to act as a trivet)
• 1 cup (240ml) water or dry white wine

Instructions

1. Start by prepping the skin. Use a sharp knife to score the skin in a diamond pattern or parallel lines, being careful not to cut into the meat. For the best crackling, pat the skin completely dry with paper towels.
2. If you have time, leave the pork uncovered in the fridge for 4 to 24 hours. This air-drying process ensures the skin gets maximum crunch.
3. Preheat your oven to 425°F (220°C).
4. Rub the olive oil over the skin, then generously rub the sea salt, pepper, and thyme into the scores.
5. Place the onion slices in the bottom of a roasting tin and pour in the water or wine. Place the pork belly on top of the onions, making sure the liquid does not touch the skin.
6. Roast at the high temperature for 30 minutes to start the crackling process.
7. Reduce the oven temperature to 325°F (160°C) and continue roasting for another 60 to 90 minutes until the meat is very tender.
8. If the skin isn’t quite crispy enough, turn the broiler (grill) on for 2 to 3 minutes at the end, watching it closely to prevent burning.
9. Let the meat rest for at least 15 minutes before carving.

Tips and Variations

• Apple Pairing: Serve with a homemade apple sauce to cut through the richness of the pork.
• Fennel Crust: Crush 1 tablespoon of fennel seeds and mix them with the salt for an authentic Italian “Porchetta” style flavor.
• The Vinegar Trick: Rubbing a teaspoon of white vinegar onto the skin before salting can help break down the proteins for an even bubblier crackle.

Sticky Honey and Soy Pork Belly Bites

If you prefer your pork belly with a sweet and savory glaze, these bites are for you. This recipe takes inspiration from Asian-American fusion cooking, producing morsels that are crispy on the outside and buttery on the inside. They are fantastic as a heavy appetizer or served over a bowl of steamed rice for a main meal.

Ingredients

• 1.5 pounds (680g) pork belly, skin removed and cut into 1-inch (2.5cm) cubes
• 1/4 cup (60ml) soy sauce
• 3 tablespoons (45ml) honey
• 1 tablespoon (15ml) rice vinegar or apple cider vinegar
• 2 cloves garlic, minced
• 1 tablespoon (6g) fresh ginger, grated
• 1 tablespoon (15ml) vegetable oil
• Sesame seeds and sliced green onions for garnish

Instructions

1. In a medium bowl, whisk together the soy sauce, honey, vinegar, garlic, and ginger.
2. Toss the pork belly cubes in the sauce and let them marinate for at least 30 minutes (or up to 4 hours in the fridge).
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Remove the pork from the marinade (reserve the liquid) and place the cubes in the skillet in a single layer.
5. Sear the cubes for 8 to 10 minutes, turning frequently, until they are browned and crispy on all sides and the fat has begun to render.
6. Pour the reserved marinade into the pan. Bring it to a simmer and cook for another 3 to 5 minutes, tossing the pork constantly until the sauce thickens into a sticky glaze that coats every piece.
7. Serve immediately with a sprinkle of sesame seeds and green onions.

Tips and Variations

• Air Fryer Method: You can cook the marinated cubes in an air fryer at 375°F (190°C) for 15 minutes, then toss them in the thickened sauce at the end for an even crispier result.
• Spicy Kick: Add a tablespoon of Sriracha or gochujang to the marinade for a spicy heat.
• Make it a Meal: Serve these bites over quick-pickled cucumbers and carrots to add a fresh, acidic crunch.

Slow-Cooked Pork Belly Tacos with Lime Crema

This recipe turns a rich cut of meat into a bright, festive meal. By slow-cooking the pork belly first, we break down all the tough connective tissues. Then, we give it a quick sear to create “carnitas” style crispy edges. It is a fantastic way to enjoy pork belly in a casual, handheld format that is popular at summer cookouts and family dinners alike.

Ingredients

• 2 pounds (900g) pork belly, cut into large strips
• 1 tablespoon (15g) smoked paprika
• 1 teaspoon (5g) cumin
• 1 teaspoon (5g) chili powder
• 1/2 cup (120ml) orange juice
• 12 small corn or flour tortillas
• For the Lime Crema:
• 1/2 cup (120ml) sour cream or Greek yogurt
• Zest and juice of 1 lime
• Salt to taste
• Toppings: Sliced radishes, fresh cilantro (coriander), and pickled red onions

Instructions

1. Rub the pork belly strips with smoked paprika, cumin, chili powder, salt, and pepper.
2. Place the pork in a slow cooker and pour the orange juice over it. Cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the meat is fork-tender.
3. Remove the pork from the slow cooker and let it cool slightly. Shred or chop it into bite-sized pieces.
4. Heat a dry skillet over high heat. Add the pork pieces (you won’t need oil as the pork has plenty of fat) and sear for 2 to 3 minutes until the edges are crispy and caramelized.
5. Whisk together the sour cream, lime zest, lime juice, and salt to make the crema.
6. Warm the tortillas in a pan or over an open flame.
7. Assemble the tacos by layering the crispy pork, a drizzle of lime crema, radishes, and cilantro.

Tips and Variations

• Pineapple Topping: Grilled pineapple salsa works beautifully with the smokiness of the pork.
• Oven Alternative: If you don’t have a slow cooker, cook the pork in a covered Dutch oven at 300°F (150°C) with the juice for 3 hours.
• Cabbage Slaw: A simple vinegar-based cabbage slaw adds a great texture to these tacos.

Pork Belly Breakfast Hash

Who says pork belly is just for dinner? In many parts of the USA, thick-cut pork is a breakfast staple. This hash is a hearty, one-pan meal that uses pre-cooked or leftover pork belly to create a restaurant-quality brunch at home. The fat from the pork renders out to fry the potatoes, making them incredibly flavorful and crisp.

Ingredients

• 1/2 pound (225g) cooked pork belly, diced
• 2 large potatoes (about 1lb / 450g), peeled and diced into small cubes
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 large eggs
• 1/2 teaspoon (2g) smoked paprika
• 1 tablespoon (15ml) butter (if needed)
• Fresh chives for garnish

Instructions

1. If your potatoes are raw, parboil the diced cubes in boiling water for 5 minutes, then drain. This ensures they cook through in the pan without burning.
2. Add the diced pork belly to a cold large skillet and turn the heat to medium. Cook until the pork is crispy and has released its fat.
3. Remove the pork with a slotted spoon, leaving the fat in the pan. If there isn’t enough fat to coat the bottom, add a tablespoon of butter.
4. Add the potatoes to the skillet in a single layer. Cook for 8 to 10 minutes, stirring occasionally, until golden and crisp.
5. Stir in the onion and bell pepper. Cook for another 5 minutes until the vegetables are soft.
6. Add the crispy pork belly back into the pan and sprinkle with smoked paprika, salt, and pepper. Toss to combine.
7. Make two small wells in the hash and crack an egg into each. Cover the pan for 2 to 3 minutes until the egg whites are set but the yolks are still runny.
8. Garnish with chives and serve directly from the skillet.

Tips and Variations

• Sweet Potato Swap: Use sweet potatoes instead of regular potatoes for a lower glycemic index and a hint of sweetness.
• Cheesy Hash: Sprinkle a handful of shredded cheddar or Monterey Jack over the hash just before the eggs are finished.
• Leftover Win: This is the perfect way to use up the “end pieces” from a roasted pork belly dinner.