Pork Belly Nuggets Recipe

Prepare and cube pork belly

Trim skin from pork belly if present and pat dry with paper towels. Cut pork belly into 1 to 1 1/4-inch bite-sized cubes (nugget size).

Place cubes in a bowl and season evenly with kosher salt, black pepper, brown sugar, smoked paprika, and garlic powder. Toss to coat. Let sit at room temperature for 20–30 minutes to allow seasoning to penetrate, or refrigerate covered for up to 4 hours for deeper flavor.

Make glaze

Whisk together soy sauce, honey, rice vinegar, sriracha, grated ginger, and sesame oil in a small bowl until honey is dissolved and mixture is uniform. Reserve about 2 tablespoons of glaze for finishing; the rest will be used to lightly toss the cooked nuggets.

Prepare coating

In a shallow bowl or rimmed plate, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Mix well to distribute the baking powder and cornstarch evenly.

Dredge pork belly

Using tongs, dredge each seasoned pork belly cube in the flour mixture, pressing lightly so a thin, even coating adheres. Shake off excess. Place coated pieces on a rack while heating oil.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer, filling to a depth of about 2 to 3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of coating — it should sizzle and float steadily.

Fry pork belly nuggets

Fry the pork belly in batches to avoid overcrowding. Gently lower coated pieces into the hot oil and cook until well browned and crisp on the outside, about 4–6 minutes per batch depending on cube size. The internal fat will render and the exterior will crisp. Use a slotted spoon or spider to turn pieces for even color.

Drain

Remove cooked nuggets to a paper towel–lined tray or wire rack set over a baking sheet to drain excess oil. Let rest 2–3 minutes.

Glaze and toss

Place drained pork belly nuggets into a large bowl. Drizzle 2–3 tablespoons of the prepared glaze over the hot nuggets and gently toss to coat evenly. Add more glaze to taste but avoid soaking — you want a sticky sheen, not a pool of sauce.

Arrange nuggets on the BBQ platter. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with lime wedges on the side for a bright squeeze if desired. Reserve extra glaze in a small ramekin for dipping.