Pork Belly Bites Recipe

Prep pork

Pat pork belly cubes dry with paper towels to remove surface moisture; this helps achieve crispness. Trim any excessively thick connective tissue if desired so pieces cook evenly.

In a medium bowl combine soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, minced ginger, and black pepper. Whisk until sugar begins to dissolve.

Add the dried pork belly cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for 30–60 minutes (minimum 30 minutes for flavor; up to 4 hours if planning ahead). Remove pork from fridge 15 minutes before cooking to take the chill off.

When ready to cook, transfer marinated pork to a colander or plate and let excess marinade drip off for 2–3 minutes. Toss the pork cubes with cornstarch until each piece has a light, even dusting; shake off excess cornstarch.

Heat a heavy-bottomed skillet or a Dutch oven over medium-high heat and add neutral oil. Heat oil to approximately 350°F (175°C) for shallow frying. If you don't have a thermometer, test by dropping a small pinch of cornstarch — it should sizzle immediately.

Working in a single layer and not overcrowding the pan, add pork belly cubes to the hot oil. Fry for 3–5 minutes per side, turning occasionally, until golden brown and exterior is crisp and internal pieces are cooked through. Total frying time will be about 8–10 minutes per batch depending on piece size. Adjust heat as needed to maintain oil temperature.

Use a slotted spoon or spider to transfer cooked pork to a paper towel–lined tray to drain excess oil. Lightly season immediately with kosher salt while still hot. Repeat with remaining pork, adding more oil if necessary.

Arrange pork belly bites on a serving platter. Sprinkle toasted sesame seeds, sliced green onions, and a pinch of chili flakes or gochugaru over the top.

Serve with lime wedges on the side for squeezing over the bites just before eating. Pork belly bites are best served hot and crisp.