Crispy Pork Recipe

Prep pork

Pat pork belly pieces dry with paper towels. Season evenly with kosher salt and freshly ground black pepper.

Render and crisp

Heat a large heavy skillet (cast iron or stainless) over medium heat. Add 2 tablespoons neutral oil and let warm. Add pork belly pieces in a single layer (work in batches if needed). Cook, undisturbed, 4–6 minutes until the undersides are deeply browned and fat renders. Flip and continue cooking 3–5 minutes until crisp and golden on all sides and cooked through. If excess fat accumulates, spoon off to maintain crisping.

Rest

Transfer cooked pork belly to a paper towel–lined plate to drain and rest while you prepare the vegetables and vinaigrette.

While pork rests, thinly slice the onion and halve the grape tomatoes. Separate the white and green parts of the scallions; slice both thinly and keep greens for garnish.

In the same skillet used for the pork (leave a little fat for flavor, remove excess if more than 2 tablespoons remain), return to medium heat. Add the sliced onions (use the white parts of the scallions if you like) and sauté 2–3 minutes until softened and translucent but not fully caramelized.

Add the halved grape tomatoes and cook 1–2 minutes, just to warm and soften while retaining shape. Season lightly with a pinch of salt and pepper.

Add the reserved crispy pork pieces back into the skillet with the onions and tomatoes and toss briefly (30–45 seconds) to combine and reheat the pork.

Whisk together soy sauce, rice vinegar, sesame oil, honey (or brown sugar), lime juice, minced garlic, grated ginger, 2 tsp neutral oil, and red pepper flakes in a small bowl until combined and slightly emulsified. Taste and adjust: add a touch more honey for sweetness, more lime for brightness, or a splash of water if too salty.

Pour the vinaigrette over the pork, onions, and tomatoes in the skillet — start with half, toss gently, and add more to taste so components are lightly coated but not soupy.

Transfer the tossed pork, onions, and tomatoes to a serving plate or shallow bowl. Sprinkle toasted sesame seeds and the reserved sliced green onion greens over the top.

Serve immediately while pork is hot and crispy with extra vinaigrette on the side if desired.