Asian Pork Belly Bites Recipe

Prep and marinate

Pat the pork belly cubes dry with paper towels. In a bowl combine hoisin, soy sauce, Shaoxing wine, sugar, grated ginger, minced garlic, sesame oil and cornstarch. Add the pork cubes and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Optional oven render

If you prefer to render some fat before frying, preheat oven to 275°F (135°C). Spread marinated pork pieces on a wire rack over a baking tray. Roast for 40–60 minutes until some fat has rendered and pork is tender but not fully crisped. Let cool slightly before frying. This step reduces splatter and gives tender interior.

Prepare aromatics

Thinly slice garlic and shallot. Measure out chili flakes, Sichuan peppercorns, sesame seeds and salt and place in a heatproof bowl large enough to hold hot oil.

Infuse the oil

In a small saucepan, combine the neutral oil with the Sichuan peppercorns. Heat over medium until oil reaches about 275–300°F (135–150°C) — small bubbles will form around the peppercorns and aroma will lift (about 5–7 minutes). Remove from heat and carefully pour the hot oil through a strainer over the bowl with chili flakes, garlic and shallot so the slices sizzle. Stir gently to combine. Let sit until garlic and shallot become crisp (10–15 minutes). Stir in toasted sesame seeds and salt. Taste and adjust salt; let oil cool to warm room temperature before using. Store any leftovers refrigerated up to 2 weeks.

Make quick pickle

In a small bowl whisk rice vinegar, water, sugar and salt until dissolved. Use a vegetable peeler to shave long ribbons from the carrot and cucumber. Place ribbons in a shallow dish or bowl and pour pickling liquid over them. Toss gently and let sit for at least 10 minutes and up to 1 hour in the fridge. Drain excess liquid before serving.

Prepare herbs

Thinly slice scallions and roughly chop cilantro (if using) and keep aside for garnish.

Fry the pork bites

Heat 3/4 to 1 cup neutral oil in a heavy skillet or Dutch oven over medium-high heat to about 350°F (175°C). If you used the oven-render step, fry until edges are deeply browned and crisp, about 3–5 minutes, turning to crisp all sides. If you didn’t render in the oven, fry in batches so pieces aren’t crowded — fry 4–6 minutes until golden and crisp and cooked through. Transfer to a paper towel-lined tray and drain briefly. Sprinkle with flaky sea salt.

Toss with hoisin glaze (optional)

If you want extra saucy bites, reserve 1 tbsp hoisin and warm it very briefly in a pan with 1 tsp sesame oil and 1 tsp soy sauce; toss the fried pork quickly to coat, then return to tray.

Assemble and serve

Arrange pork belly bites on a serving platter. Spoon a generous drizzle of the crispy chilli oil over each piece (to taste). Nestle carrot and cucumber ribbons beside the pork. Scatter sliced scallions and cilantro over the top and finish with an extra pinch of sesame seeds if desired. Serve immediately while hot and crisp.