crispy, golden pork belly bites (often called pork belly burnt ends or crispy pork belly cubes) served with a sweet-savory glaze. Here’s a full detailed recipe so you can recreate it at home:
🥓 Crispy Pork Belly Bites with Sweet Glaze
🧾 Ingredients
For the pork:
- 1–1.5 kg pork belly (skin on or off)
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
For the glaze:
- ½ cup brown sugar
- ¼ cup honey
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp oyster sauce (optional, adds depth)
- 1 tsp minced garlic
- 1 tsp grated ginger
- ½ tsp chili flakes (optional)
Optional dipping sauce:
- Pan drippings + a little extra soy sauce and vinegar
🔪 Step 1: Prep the Pork
- Preheat oven to 150°C (300°F).
- Pat pork belly dry (very important for crispiness).
- Cut into 2–3 cm cubes.
- Season evenly with salt, pepper, garlic powder, and paprika.
🔥 Step 2: Slow Roast
- Place cubes on a rack over a tray (fat can drip down).
- Roast for 2–2.5 hours until tender and fat renders.
⚡ Step 3: Crisp It Up
- Increase oven to 220°C (425°F).
- Roast another 20–30 minutes, turning halfway.
- Pork should become golden, bubbly, and crispy.
👉 Alternative: Air fryer at 200°C (390°F) for ~15–20 mins.
🍯 Step 4: Make the Glaze
- In a saucepan, combine:
- brown sugar, honey, soy sauce, vinegar
- garlic, ginger, chili flakes
- Simmer on medium heat until slightly thickened (5–7 minutes).
🍳 Step 5: Toss & Finish
- Add crispy pork to the glaze.
- Toss until fully coated.
- Optional: return to oven for 5–10 mins to caramelize.
🍽️ Serve
- Plate with extra sauce on the side.
- Garnish with green onions or sesame seeds.
💡 Tips for Best Results
- Dry skin = crispy crackling
- Use a rack so fat renders properly
- Don’t overcrowd the pan
- For extra crunch: broil 3–5 minutes at the end
🔄 Variations
- BBQ style: swap glaze for barbecue sauce
- Asian twist: add hoisin + sesame oil
- Spicy: add sriracha or gochujang