RESET360 with Camille McLaughlin
Snacks

Crispy Pork Belly Bites

Pork belly cubes roasted until crisp and rendered, then tossed in a sugar-free glaze of tamari, ginger, garlic, and warm five-spice.

Why you'll love Crispy Pork Belly Bites

Pork belly roasted slowly turns into crisp, golden, melt-in-your-mouth cubes, and tossed in a savory, warmly spiced glaze, they are one of the most satisfying snacks there is. The glaze gets its depth from tamari, ginger, garlic, rice vinegar, and a homemade five-spice blend of star anise, cinnamon, cloves, fennel, and Sichuan pepper.

Two stages make them crisp. A long, moderate roast melts the fat so the meat turns tender and the edges brown, then a short blast of high heat crisps the outsides. Pouring off the rendered fat partway keeps the cubes roasting rather than frying. The glaze goes on at the very end, so it coats the cubes without making them soggy.

A few of these are a rich, filling snack, and they make a party platter disappear.

Quick overview: This Crispy Pork Belly Bites takes 15 min of hands-on time and about 1 hr 30 min in all and makes 6 servings, each about 5 bites. You'll need a saucepan, a sheet pan, and a mortar and pestle.

Jump to recipe

Crispy glazed pork belly bites with scallions and sesame seeds
Prep 15 minCook 1 hr 15 minTotal 1 hr 30 minServes 6Serving about 5 bitesYou'll need Saucepan, Sheet pan, Mortar and pestle

Ingredients

  • 2 lb skinless pork belly, cut into 1-inch cubes
  • 3/4 tsp fine sea salt
  • 2 whole star anise
  • 1 tsp fennel seeds
  • 1/2 tsp ground cinnamon
  • a pinch of ground cloves
  • 1/2 tsp Sichuan peppercorns Label: Sichuan peppercorns, and nothing else
  • 2 tbsp tamari Label: water, soybeans, and salt
  • 1 tbsp unseasoned rice vinegar Label: rice vinegar and water, unseasoned (seasoned rice vinegar has sugar)
  • 1 tbsp finely grated fresh ginger
  • 2 cloves garlic, finely grated
  • 2 scallions, thinly sliced
  • 2 tsp sesame seeds, toasted
  • Make it from scratch: Five-Spice Glaze, Five-Spice Powder

Instructions

  1. Make the five-spice: Grind the star anise, fennel seeds, and Sichuan peppercorns in a spice grinder or mortar until fine, then stir in the cinnamon and cloves.
  2. Season and roast: Heat the oven to 350°F (175°C). Toss the pork belly with the salt and half the five-spice and spread it on a rimmed sheet pan in a single layer. Roast for 45 minutes, pouring off the rendered fat into a heatproof jar halfway through.
  3. Crisp: Raise the oven to 425°F (220°C) and roast for 20 to 25 minutes more, turning once, until the cubes are deep golden and crisp at the edges.
  4. Make the glaze: While the pork crisps, simmer the tamari, rice vinegar, ginger, garlic, and the rest of the five-spice in a small saucepan for 2 to 3 minutes, until slightly reduced.
  5. Glaze: Toss the hot pork belly in the glaze until coated.
  6. Serve: Scatter the scallions and sesame seeds over the top and serve hot, with toothpicks.

Storage and leftovers

Refrigerate leftovers for up to 4 days.

Reheat at 400°F (200°C) for 6 to 8 minutes to crisp them again.

Variations

  • Chili: Add a pinch of red pepper flakes to the glaze.
  • Lettuce wraps: Tuck the bites into butter lettuce leaves with cucumber and cilantro for a light meal.
  • Coconut aminos: Use coconut aminos in place of the tamari for a sweeter glaze with no added sugar.
  • Air fryer: Air fry the seasoned cubes at 375°F (190°C) for 25 to 30 minutes, shaking often, then glaze.

Notes and tips

  • Buy skinless belly: Skinless pork belly crisps evenly and cubes easily.
  • Pour off the fat: Save it for roasting vegetables.
  • Cut evenly: Even cubes cook at the same rate.
  • Glaze at the end: Glazing at the end keeps the cubes crisp.

Nutrition and mindful eating

  • Pork belly is rich in fat and protein, which is why a few bites are deeply satisfying.
  • The glaze gets its flavor from tamari, ginger, garlic, and spices, with no sugar or honey.
  • Five-spice brings warmth and aroma from star anise, cinnamon, cloves, fennel, and Sichuan pepper.
  • Scallions and sesame finish the bites with freshness and crunch.
  • As you eat, notice how rich and satisfying a few bites are, and pay attention to when you feel full, since rich foods often satisfy with smaller amounts.

Frequently asked questions

Have a question about this Crispy Pork Belly Bites? Start here, with the questions people ask most.

Where do I find pork belly?

At the butcher counter, or ask the butcher to cut it for you.

Can I use skin-on pork belly?

Yes, though the skin needs extra time and very high heat to crackle.

Is the glaze sweet?

It is savory and warm, rounded by the star anise, cinnamon, and ginger.

Can I make them ahead?

Roast them ahead and re-crisp them in a hot oven before glazing.

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Tags: Snacks, Chinese-Inspired, Dairy-Free