📝 About This Recipe
These Pork Belly Bites are the ultimate marriage of textures: a glass-like crispy skin that shatters upon impact and a melt-in-your-mouth interior rich with savory fat. Inspired by Cantonese Siu Yuk but reimagined as a modern gastropub appetizer, these morsels are seasoned with a fragrant five-spice rub and finished with a sticky, spicy glaze. They are the undisputed crown jewel of meat-based appetizers, guaranteed to disappear within seconds of hitting the table.
🥗 Ingredients
The Pork
- 2 pounds Pork Belly (skin-on, high quality, rectangular slab)
- 1 cup Kosher Salt (for the salt crust (will be removed))
- 1 tablespoon White Vinegar (to brush on the skin)
Dry Rub
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon Chinese Five Spice
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Smoked Paprika
Hot Honey Glaze
- 1/4 cup Honey (wildflower or clover)
- 1 tablespoon Sriracha or Chili Garlic Sauce (adjust for heat)
- 1 teaspoon Soy Sauce (low sodium)
- 1 teaspoon Rice Vinegar
Garnish
- 2 stems Green Onions (thinly sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds
- 1 Fresh Red Chili (thinly sliced for extra heat)
👨🍳 Instructions
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1
Pat the pork belly completely dry with paper towels. Using a sharp meat tenderizer tool or a bunch of skewers, prick hundreds of tiny holes into the skin. Do not pierce through to the meat; stay within the skin and fat layer.
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2
Flip the pork over. Mix the 'Dry Rub' ingredients in a small bowl and rub it generously only onto the meat side and the sides of the slab, keeping the skin side clean.
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3
Place the pork on a large piece of aluminum foil. Fold the sides of the foil up around the pork to create a snug 'box,' leaving only the skin side exposed at the top.
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4
Brush the skin with 1 tablespoon of white vinegar. Cover the skin completely with a thick, even layer of the 1 cup of Kosher salt. This draws out moisture for maximum crunch.
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5
Preheat your oven to 350°F (175°C). Place the foil-wrapped pork on a baking sheet and roast for 60-70 minutes until the meat is tender.
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6
Remove from the oven and carefully lift off the hardened salt crust and discard it. Remove the foil and wipe any excess salt off the skin.
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7
Increase oven temperature to 425°F (220°C). Place the pork on a wire rack set over a baking tray.
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8
Roast for another 30-45 minutes. Watch closely as the skin begins to puff and blister (crackling). It is ready when the skin is golden brown and hard to the touch.
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9
While the pork finishes, whisk together all 'Hot Honey Glaze' ingredients in a small saucepan over low heat until bubbly and slightly thickened.
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10
Remove the pork from the oven and let it rest for at least 15 minutes. This is crucial for clean cuts.
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11
Turn the pork skin-side down on a cutting board. Use a heavy chef's knife or a cleaver to slice into 1-inch thick strips, then into 1-inch bite-sized cubes.
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12
Toss the cubes gently in a bowl with half of the glaze, or drizzle the glaze over the top to keep the skin as crispy as possible.
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13
Garnish with sliced green onions, sesame seeds, and fresh chilies. Serve immediately while hot.
💡 Chef's Tips
For the best crackling, leave the pork uncovered in the fridge overnight to dry out the skin before cooking. Always slice the pork skin-side down; this prevents the pressure of the knife from shattering the crackling before you finish the cut. If the skin isn't puffing evenly in the final step, use the broiler for 1-2 minutes, but watch it like a hawk to prevent burning. Ensure the salt crust is thick and edge-to-edge; any exposed skin during the first roast will not puff correctly later.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a dry Riesling to cut through the rich fat. Serve alongside pickled cucumbers or daikon radish to provide a bright, acidic contrast. Provide extra Hot Honey on the side for those who want an extra kick. These bites make an incredible 'loaded' appetizer when served over a bed of creamy coleslaw.