Pork Belly Bites Recipe

Trim and cure

Pat the pork belly dry. Combine kosher salt, brown sugar, pink curing salt (if using), black pepper, and garlic powder in a bowl. Rub the cure mixture evenly all over the pork belly, pressing to adhere.

Place the rubbed pork belly in a shallow dish or resealable plastic bag. Refrigerate for 24 to 48 hours, turning the belly once halfway through to redistribute curing juices. After curing, rinse the belly under cold water to remove excess cure, then pat completely dry with paper towels.

After drying, place the pork belly on a rack uncovered in the refrigerator for at least 4 hours or overnight to form a pellicle (a tacky surface that helps smoke adhere).

Smoke the belly

Preheat your smoker to 225°F (107°C). Add soaked and drained wood chips (apple or hickory) per your smoker's instructions. Place the cured pork belly fat-side up on the smoker rack and smoke until the internal temperature reaches 145–155°F (about 2 to 3 hours depending on thickness). This step infuses smoky flavor; the pork will still be sliceable and not fully crisped.

Cool and chill

Remove the smoked belly and let it cool to room temperature on a rack. For best slicing and easier handling, wrap loosely and refrigerate until firm, at least 2 hours or overnight. Chilling concentrates flavors and firms the fat for crisping.

Cut into bites

Unwrap chilled pork belly and using a sharp knife, cut into bite-sized cubes about 1 to 1-1/4 inch (2.5–3 cm) per side. Pat the cubes dry with paper towels to remove any surface moisture—this helps them crisp better.

Crisp the pieces

Heat 1 cup vegetable oil in a heavy skillet or pot to 350°F (175°C) for deep-frying, or heat 2 tablespoons neutral oil in a heavy skillet over medium-high for shallow pan-frying. Carefully add pork belly cubes in batches without overcrowding and fry until deeply golden and crisp on all sides, 3–6 minutes per batch depending on size and method. Use a slotted spoon to transfer bites to a wire rack or paper towel-lined tray to drain. Lightly season with coarse salt while hot.

Make the glaze

In a small saucepan over low heat, combine honey, sriracha, soy sauce, rice vinegar, and butter. Warm gently, stirring until butter melts and ingredients are combined. Simmer very gently for 1–2 minutes to slightly thicken, then remove from heat. If glaze is too thick, stir in up to 1 tablespoon water to reach a glossy, pourable consistency. Taste and adjust heat or sweetness by adding more sriracha or honey to preference.

Toss pork with glaze

Place the hot crisp pork belly bites in a large mixing bowl. Drizzle the warm sriracha honey glaze over the bites and toss quickly but gently to coat evenly. Work in batches so the glaze doesn’t cool and gum up; you want a thin, sticky coating on each piece.

Prepare pickled okra

If using store-bought pickled okra, drain and slice lengthwise or into bite-friendly pieces. For quick-pickling: slice 6–8 small fresh okra pods, place in a jar with 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar, 1 tsp salt, and a pinch of red pepper flakes; refrigerate at least 30 minutes before serving.

Plate the glazed pork belly bites on a serving platter or individual plates. Scatter sliced pickled okra on and around the bites. Sprinkle sliced scallions, cilantro leaves, and toasted sesame seeds over the top. Finish with a light pinch of coarse salt if desired and serve with lime wedges on the side for squeezing over.

Serve immediately while bites are still crisp. Leftovers can be refrigerated in an airtight container for up to 3 days; re-crisp in a 375°F oven for 8–10 minutes before serving and add fresh glaze if needed.