Thinly Sliced Spiced Pork Belly Recipe

Prepare pork

Pat the pork belly slices dry with paper towels. If the slices are thicker than about 1/8–1/4 inch, shave them thinner with a sharp knife. Arrange slices in a single layer on a plate or tray.

Make spice marinade

In a small bowl, combine kosher salt, black pepper, minced garlic, grated ginger, light brown sugar, soy sauce, rice vinegar, sesame oil, ground five-spice powder and red chili flakes (if using). Whisk until sugar dissolves and the mixture is homogeneous.

Marinate

Brush or spoon the marinade over both sides of each pork slice, ensuring even coating. Let sit at room temperature for 15–20 minutes or refrigerate up to 2 hours for deeper flavor. If refrigerating, cover and bring back to room temperature 20 minutes before cooking.

Cook

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add neutral oil and swirl to coat. Lay pork slices in a single layer (work in batches if needed). Cook without moving for 1–2 minutes until the underside is browned and crisp at the edges, then flip and cook the second side 1–2 minutes. Total cook time will be about 2–4 minutes per batch depending on slice thickness. Rendered fat will accumulate — spoon off if it smokes excessively.

Finish

When slices are caramelized and cooked through (no longer translucent), remove to a plate lined with paper towel for a minute to absorb excess fat. Taste and adjust with a sprinkle of extra salt or a few drops of lime juice if desired.

Arrange the sliced spiced pork belly on a serving platter. Sprinkle with thinly sliced green onions and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing.