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Ingredients
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Pork Belly
Spicy Aioli
Method
Preparing the Pork Belly
- 1
Preheat the Oven
Preheat your oven to 300°F (150°C).
- 2
Prepare the Pork Belly
Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. This will help it to crisp up.
- 3
Season the Pork Belly
Rub the pork belly all over with salt, black pepper, and garlic powder. Make sure to get it into the scored areas as well.
- 4
Roast the Pork Belly
Place the pork belly on a baking sheet lined with parchment paper, skin-side up. Roast in the preheated oven for about 2.5 to 3 hours, or until the skin is crispy and the meat is tender.
- 5
Cool and Cut
Once cooked, remove the pork belly from the oven and let it cool for about 15 minutes. Cut into bite-sized cubes.
Making the Spicy Aioli
- 6
Combine Ingredients
In a medium bowl, combine mayonnaise, Sriracha sauce, lemon juice, minced garlic, and salt.
- 7
Mix Until Smooth
Whisk the ingredients together until the mixture is smooth and the Sriracha is well incorporated.
- 8
Taste and Adjust
Taste the aioli and adjust seasoning if necessary, adding more Sriracha for heat or more lemon juice for acidity.
Frying the Pork Belly Bites
- 9
Heat the Oil
In a large skillet, heat olive oil over medium-high heat.
- 10
Fry the Pork Belly Bites
Add the cubed pork belly to the skillet in a single layer. Fry for about 5-7 minutes, turning occasionally, until the bites are crispy and golden brown all over.
- 11
Drain Excess Oil
Using a slotted spoon, remove the pork belly bites from the skillet and drain them on a paper towel-lined plate.