Pork Belly Bites Recipe

Prepare pork

Pat the pork belly cubes dry with paper towels. Removing excess surface moisture helps the coating adhere and yields a crisp exterior.

Make marinade

In a medium bowl combine soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and black pepper. Whisk until honey is dissolved.

Add the pork cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 3 hours. If short on time, 30 minutes will impart flavor; longer gives deeper flavor.

Prepare coating

While the pork marinates, combine the all-purpose flour, cornstarch, kosher salt, and ground pepper in a shallow bowl or dish. Mix well to distribute the cornstarch evenly.

Heat oil

Pour about 1 cup of neutral oil into a medium skillet or heavy-bottomed pot (enough to shallow fry to about 1/2-inch depth). Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of flour sizzles on contact.

Dredge pork

Remove pork from the marinade, letting excess drip off back into the bowl. Dredge pieces in the flour mixture, pressing lightly so the coating adheres. Shake off any loose flour and set coated pieces on a wire rack or plate.

Fry pork

Fry the pork in batches to avoid crowding — about 6 to 8 pieces per batch depending on pan size. Cook for 3–5 minutes per side until deeply golden and crisp and the internal temperature reaches at least 145°F (63°C) and the fat has rendered. Use tongs to turn pieces so all sides crisp. Transfer fried pork to a wire rack set over a baking sheet to drain. If needed, keep warm in a 200°F (95°C) oven while finishing remaining batches.

Make glaze

In a small saucepan or skillet, combine hoisin, gochujang (or sriracha if using), brown sugar, water, and rice vinegar. Warm over low-medium heat, stirring until the sugar dissolves and the mixture is glossy and slightly thickened, 2–3 minutes. Do not let it burn; remove from heat when it reaches a loose syrup consistency.

Toss pork with glaze

Place the fried pork belly bites in a large bowl. Pour the warm glaze over the pork and gently toss with tongs or a spoon until each piece is evenly coated. Work quickly so the coating stays crisp but glazing sticks.

Serve

Transfer glazed pork belly bites to a serving platter. Sprinkle toasted sesame seeds and sliced scallions over the top. Serve immediately while hot and crisp. Provide toothpicks or small forks for easy picking.