Thai Chili Pork Belly Recipe

Prep pork

Pat the cubed pork belly dry with paper towels. Removing surface moisture helps achieve crispiness.

Marinate

In a bowl, combine kosher salt, black pepper, minced garlic (3 cloves), light soy sauce, fish sauce, and 1 tablespoon neutral oil. Add pork cubes and toss to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours.

Rinse 1 cup jasmine rice under cold water until the water runs clear. Combine rinsed rice and 1 1/2 cups water in a small pot. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes; fluff with a fork before serving.

Heat oil

Pour 1.5–2 cups high-smoke oil into a medium heavy pot or Dutch oven to a depth of about 1–1.5 inches. Heat over medium-high until oil registers 350°F (175°C) or a small piece of bread sizzles and browns in ~30–40 seconds.

First fry (render & cook through)

Working in batches to avoid crowding, add pork belly cubes in a single layer and fry 4–6 minutes until the pieces are cooked through and the fat has rendered but not deeply browned. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Let rest 5 minutes.

Second fry (crisp)

Reheat oil to 375°F (190°C). Return pork belly in batches and fry 1–2 minutes until deeply golden-brown and very crispy. Drain on a rack or paper towels. Sprinkle a light pinch of salt while hot, if desired.

Make glaze

In a small saucepan, combine 1 cup Thai sweet chili sauce, 1 tablespoon rice vinegar, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon grated ginger, and 1 minced garlic clove. Stir and bring to a gentle simmer over medium heat.

Thicken glaze

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the slurry into the simmering sauce and continue cooking 1–2 minutes until it thickens slightly and becomes glossy. Taste and add 1 teaspoon red chili flakes if you want extra heat. Remove from heat and keep warm.

Toss pork with glaze

Place the hot, crispy pork belly in a large bowl. Pour the warm Thai chili glaze over the pork and gently toss to coat evenly so the glaze clings to the pork without making it soggy. Work quickly so the pork stays crispy.

Divide cooked jasmine rice between 4 plates or bowls (serves 4). Mound glazed pork belly atop each portion of rice.

Scatter julienned carrots and sliced green onions over the pork. Sprinkle toasted sesame seeds and optional cilantro leaves. Serve with lime wedges on the side for squeezing over the dish.

Serve immediately so pork remains crispy alongside the sweet-spicy glaze.