Brace yourself for a flavor journey! Sliced pork belly transforms from simple ingredient to star of the show in these 23 mouthwatering recipes. Whether you’re craving quick weeknight dinners, sizzling weekend grills, or irresistible comfort food, we’ve got your cravings covered. Get ready to fall in love with every crispy, juicy bite—your new favorite dish is waiting on this list!
Korean BBQ Sliced Pork Belly
Dusk settles softly outside my window, and I find myself craving the comforting sizzle and savory aroma of a meal that feels like a warm embrace. Korean BBQ sliced pork belly, with its perfect balance of rich, fatty pork and sweet-spicy marinade, is one of those dishes that turns an ordinary evening into something quietly special. It’s simple to prepare, yet each bite feels like a small celebration of flavor and texture.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
For the pork belly:
– 1.5 pounds pork belly, sliced into 1/4-inch thick pieces
– 1 tablespoon vegetable oil
For the marinade:
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon black pepper
For serving (optional):
– 4 lettuce leaves
– 1/4 cup sliced green onions
– 2 tablespoons toasted sesame seeds
Instructions
1. In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper until the sugar dissolves completely.
2. Add the sliced pork belly to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to penetrate the meat.
3. Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles and evaporates immediately upon contact.
4. Add the vegetable oil to the hot skillet, swirling to coat the surface evenly.
5. Remove the pork belly from the marinade, letting any excess drip off, and place the slices in a single layer in the skillet. Avoid overcrowding to ensure proper browning; cook in batches if necessary.
6. Cook the pork belly for 3-4 minutes on the first side, or until the edges curl slightly and the surface develops a deep golden-brown crust.
7. Flip each slice using tongs and cook for an additional 2-3 minutes on the second side, until the pork is cooked through and slightly crispy.
8. Transfer the cooked pork belly to a plate lined with paper towels to absorb any excess grease.
9. Repeat steps 5-8 with any remaining pork belly slices until all are cooked.
10. Arrange the cooked pork belly on a serving platter, garnishing with sliced green onions and toasted sesame seeds if desired.
Serve immediately while hot, perhaps wrapped in crisp lettuce leaves for a refreshing contrast. Silky and rich from the marbling, each slice offers a delightful chew that gives way to tender meat, infused with the sweet-savory notes of the marinade and a hint of garlic warmth. For a creative twist, try pairing it with a side of steamed rice and kimchi, or layer it into a sandwich with pickled vegetables for a fusion take on this classic dish.
Garlic and Soy Marinated Pork Belly
Venturing into the kitchen on this quiet evening, I find myself drawn to the simple, profound comfort of slow-cooked pork belly. The rich aroma of garlic and soy promises a meal that feels both grounding and deeply satisfying, a quiet celebration of flavor that unfolds with patient attention.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
For the marinade:
– 1/4 cup soy sauce
– 2 tablespoons honey
– 4 cloves garlic, minced
– 1 tablespoon rice vinegar
For the pork:
– 2 pounds pork belly, skin-on
– 1 tablespoon vegetable oil
– 1/2 cup water
Instructions
1. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 4 minced garlic cloves, and 1 tablespoon rice vinegar until the honey is fully dissolved.
2. Place the 2 pounds of pork belly in a large resealable bag or shallow dish, and pour the marinade over it, ensuring the meat is fully coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours or overnight for deeper flavor penetration.
3. Preheat your oven to 300°F. Remove the pork belly from the marinade, reserving the marinade in a small saucepan, and pat the pork dry with paper towels to help achieve a better sear.
4. In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering, about 2 minutes. Carefully add the pork belly, skin-side down, and sear for 4-5 minutes until golden brown and crispy.
5. Flip the pork belly and sear the other side for an additional 3-4 minutes until lightly browned. Tip: Searing locks in juices and creates a flavorful crust, so don’t rush this step.
6. Pour the reserved marinade and 1/2 cup of water into the skillet around the pork, being careful not to pour it over the crispy skin to maintain its texture.
7. Cover the skillet tightly with a lid or aluminum foil, and transfer it to the preheated oven. Braise for 2 hours, checking halfway to ensure the liquid hasn’t evaporated completely—add a splash more water if needed to prevent burning.
8. After 2 hours, remove the lid and increase the oven temperature to 400°F. Continue cooking uncovered for 20-25 minutes, until the sauce has reduced to a glossy glaze and the pork is tender enough to pierce easily with a fork. Tip: This final roast intensifies the flavors and gives the pork a beautiful caramelized finish.
9. Remove the skillet from the oven and let the pork belly rest for 10 minutes on a cutting board before slicing. Tip: Resting allows the juices to redistribute, ensuring each slice is moist and flavorful.
10. Slice the pork belly into 1/2-inch thick pieces and serve warm, drizzled with the reduced sauce from the skillet.
Caramelized and succulent, the pork belly emerges with a crackling skin that gives way to melt-in-your-mouth tenderness, infused with the savory-sweet depth of garlic and soy. Consider serving it over steamed rice to soak up the rich sauce, or slice it thinly for tacos with a crisp cabbage slaw—each bite is a comforting embrace of umami and slow-cooked warmth.
Spicy Sliced Pork Belly Stir-Fry
Evenings like this, when the kitchen light casts a soft glow and the world outside quiets, I find myself reaching for ingredients that promise warmth and comfort. There’s something deeply satisfying about transforming humble pork belly into a dish that tingles the senses and soothes the soul, a simple stir-fry that feels both familiar and exciting. Let’s move slowly through the process, allowing each step to unfold gently, as we prepare a meal meant to be savored.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the pork and marinade:
– 1 pound pork belly, sliced into ¼-inch thick pieces
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
For the stir-fry:
– 2 tablespoons vegetable oil
– 1 medium onion, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 1 red bell pepper, thinly sliced
– 2 tablespoons gochujang (Korean chili paste)
– 1 tablespoon honey
– ½ cup low-sodium chicken broth
– 2 green onions, sliced
Instructions
1. In a medium bowl, combine the sliced pork belly, soy sauce, and rice vinegar, tossing to coat evenly, and let it marinate at room temperature for 15 minutes to enhance flavor absorption.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
3. Add the marinated pork belly to the hot skillet in a single layer, cooking undisturbed for 3 minutes to develop a golden-brown sear on one side.
4. Flip each piece of pork belly using tongs and cook for another 3 minutes until both sides are crispy and browned, then transfer to a plate, leaving any rendered fat in the skillet.
5. Tip: If the pork releases a lot of fat, you can drain some, but leaving a tablespoon adds richness to the dish.
6. Reduce the heat to medium and add the sliced onion to the skillet, sautéing for 4 minutes until it softens and turns translucent.
7. Stir in the minced garlic and ginger, cooking for 1 minute until fragrant to avoid burning, which can make them bitter.
8. Add the sliced red bell pepper and cook for 3 minutes until slightly tender but still crisp, stirring occasionally.
9. In a small bowl, whisk together the gochujang, honey, and chicken broth until smooth to prevent clumps in the sauce.
10. Pour the sauce mixture into the skillet, stirring to coat the vegetables, and bring it to a gentle simmer over medium heat.
11. Tip: Simmering for 2 minutes helps the flavors meld and thickens the sauce slightly for better coating.
12. Return the cooked pork belly to the skillet, tossing everything together to reheat and coat evenly for about 2 minutes.
13. Remove the skillet from the heat and stir in the sliced green onions just before serving to retain their fresh crunch.
14. Tip: For extra heat, add a pinch of red pepper flakes with the sauce, but adjust based on your spice tolerance.
Zesty and comforting, this stir-fry offers a delightful contrast of textures, with crispy pork belly yielding to tender vegetables in a glossy, spicy-sweet sauce. Serve it over a bed of steamed jasmine rice to soak up every last drop, or wrap it in crisp lettuce leaves for a refreshing, hands-on meal that invites sharing and conversation.
Honey-Glazed Pork Belly with Sesame
Wandering through the kitchen this evening, I found myself drawn to the simple comfort of transforming humble ingredients into something deeply satisfying. The slow, gentle process of preparing honey-glazed pork belly feels like a quiet meditation, each step unfolding with patient purpose. There’s something about the way the honey caramelizes and the sesame seeds toast that makes the whole house smell like warmth itself.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
For the pork belly:
– 2 pounds pork belly, skin scored
– 1 tablespoon kosher salt
– 1 teaspoon black pepper
For the glaze:
– 1/2 cup honey
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
For finishing:
– 2 tablespoons sesame seeds
– 2 green onions, thinly sliced
Instructions
1. Preheat your oven to 300°F.
2. Pat the 2 pounds pork belly completely dry with paper towels.
3. Rub 1 tablespoon kosher salt and 1 teaspoon black pepper all over the pork belly, pressing gently into the scored skin.
4. Place the pork belly on a wire rack set inside a baking sheet, skin-side up.
5. Roast at 300°F for 60 minutes—this slow start helps render the fat evenly without burning the skin.
6. While the pork roasts, combine 1/2 cup honey, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 3 cloves minced garlic, and 1 tablespoon grated ginger in a small saucepan.
7. Simmer the glaze over medium-low heat for 5 minutes, stirring occasionally, until it slightly thickens; remove from heat.
8. After 60 minutes, increase the oven temperature to 400°F.
9. Brush half of the warm glaze evenly over the pork belly, getting into the scored lines.
10. Return the pork to the oven and roast at 400°F for 20 minutes.
11. Brush the remaining glaze over the pork and roast for 10 more minutes, watching closely as the honey caramelizes—it should bubble and turn a deep amber without burning.
12. Remove the pork from the oven and let it rest on the rack for 10 minutes; this allows the juices to redistribute for a juicier slice.
13. While the pork rests, toast 2 tablespoons sesame seeds in a dry skillet over medium heat for 2-3 minutes, shaking the pan constantly until golden and fragrant.
14. Slice the pork belly into 1-inch pieces.
15. Sprinkle the toasted sesame seeds and 2 thinly sliced green onions over the sliced pork.
As you slice, the pork will reveal alternating layers of tender meat and rich, rendered fat that practically melts. The glaze forms a sticky, sweet-savory shell that crackles slightly against the teeth, while the sesame seeds add a delicate nuttiness. Try serving it over steamed jasmine rice with a simple cucumber salad to cut through the richness, or slice it thinly for bao buns with pickled vegetables.
Crispy Sliced Pork Belly with Apple Slaw
Sometimes, as the afternoon light fades, I find myself craving the kind of meal that feels both deeply comforting and quietly celebratory—a dish where the crisp, savory crackle of pork belly meets the bright, sweet crunch of fresh apple. It’s a simple, honest combination that always feels like a small, personal feast, perfect for a quiet evening at home.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 75 minutes
Ingredients
For the Pork Belly:
– 1.5 lbs pork belly, skin scored
– 1 tbsp kosher salt
– 1 tsp freshly ground black pepper
– 1 tbsp olive oil
For the Apple Slaw:
– 2 large Granny Smith apples, julienned
– 1/4 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tbsp honey
– 1/2 tsp celery seed
– 1/4 tsp salt
Instructions
1. Preheat your oven to 425°F. Pat the 1.5 lbs pork belly completely dry with paper towels, as any moisture will prevent proper crisping.
2. Rub the pork belly all over with 1 tbsp olive oil, then season generously on all sides with 1 tbsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the scored skin.
3. Place the pork belly, skin-side up, on a wire rack set inside a rimmed baking sheet. Roast at 425°F for 30 minutes to render fat and begin crisping the skin.
4. Reduce the oven temperature to 350°F. Continue roasting for 45 minutes, or until the internal temperature reaches 165°F and the skin is deep golden brown and audibly crisp.
5. While the pork roasts, prepare the slaw. In a large bowl, whisk together 1/4 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp celery seed, and 1/4 tsp salt until smooth.
6. Toss the julienned apples from 2 large Granny Smith apples in the dressing until evenly coated. Let the slaw sit for at least 10 minutes to allow the flavors to meld and the apples to soften slightly.
7. Transfer the roasted pork belly to a cutting board and let it rest for 10 minutes; this allows the juices to redistribute, ensuring every slice is moist.
8. Slice the pork belly against the grain into 1/2-inch thick pieces.
9. Serve the warm, sliced pork belly alongside the chilled apple slaw.
Often, the first bite delivers that perfect contrast: the shattering crispness of the pork skin giving way to tender, flavorful fat and meat, all balanced by the slaw’s cool, tangy sweetness. For a different take, try stuffing the pork and slaw into warm, soft buns for a handheld sandwich, or serve it over a bed of creamy mashed potatoes to soak up every last bit of flavor.
Szechuan Style Pork Belly with Peppers
Zigzagging through memories of winter evenings, I find myself craving the warmth of bold flavors that linger like old stories. This Szechuan-style pork belly with peppers is one of those dishes that feels both comforting and exhilarating, a slow-simmered embrace of spice and richness that transforms a simple cut into something deeply satisfying. It’s a recipe I return to when the light fades early, letting the aromas fill the kitchen as I move through each step with deliberate care.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
For the pork belly:
– 1.5 lbs pork belly, skin-on, cut into 1-inch cubes
– 2 tbsp vegetable oil
– 1 cup water
For the sauce:
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp hoisin sauce
– 1 tsp sugar
– 1 tsp Szechuan peppercorns, lightly crushed
For the stir-fry:
– 2 bell peppers (1 red, 1 green), seeded and sliced into 1-inch strips
– 4 dried red chilies
– 3 cloves garlic, minced
– 1-inch piece ginger, minced
– 2 green onions, sliced, whites and greens separated
Instructions
1. Pat the pork belly cubes dry with paper towels to ensure even browning.
2. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the pork belly cubes in a single layer, working in batches if needed, and sear for 4–5 minutes per side until golden brown on all sides.
4. Pour in 1 cup water, scraping up any browned bits from the bottom of the pot with a wooden spoon to build flavor.
5. Reduce heat to low, cover the pot, and simmer the pork belly for 60 minutes until tender when pierced with a fork.
6. While the pork cooks, combine 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tsp sugar, and 1 tsp crushed Szechuan peppercorns in a small bowl to make the sauce.
7. After 60 minutes, uncover the pot and increase heat to medium to evaporate any remaining liquid, stirring occasionally for 5 minutes.
8. Push the pork belly to one side of the pot and add the minced garlic, minced ginger, and white parts of the green onions to the empty space.
9. Sauté the aromatics for 1 minute until fragrant, then stir them into the pork.
10. Pour the prepared sauce over the pork and stir to coat evenly, cooking for 2 minutes to let the flavors meld.
11. Add the sliced bell peppers and 4 dried red chilies to the pot, stirring to combine.
12. Cook for 8–10 minutes, stirring occasionally, until the peppers soften slightly but retain a crisp texture.
13. Remove from heat and garnish with the green parts of the sliced green onions.
Gently, the dish settles into a harmony of textures—the pork belly melts with richness, while the peppers offer a bright, crisp contrast. The Szechuan peppercorns tingle subtly on the tongue, balanced by the savory depth of the sauce. Serve it over steamed jasmine rice to soak up every drop, or alongside simple stir-fried greens for a complete, comforting meal that feels like a quiet celebration.
Pork Belly with Sweet and Spicy Glaze
Folding into the quiet of the kitchen, I find myself drawn to the slow, deliberate process of transforming humble pork belly into something deeply comforting—a dish where caramelized edges meet a glaze that whispers of warmth and gentle heat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– For the pork belly:
– 2 lbs pork belly, skin scored
– 1 tbsp kosher salt
– 1 tsp black pepper
– For the glaze:
– 1/2 cup honey
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sriracha
– 2 cloves garlic, minced
– 1 tsp grated ginger
Instructions
1. Preheat your oven to 275°F.
2. Pat the pork belly dry with paper towels.
3. Rub the kosher salt and black pepper evenly over all sides of the pork belly.
4. Place the pork belly on a wire rack set inside a baking sheet, skin-side up.
5. Roast in the preheated oven for 2 hours, until the meat is tender.
6. While the pork roasts, combine honey, soy sauce, rice vinegar, sriracha, minced garlic, and grated ginger in a small saucepan over medium heat.
7. Bring the mixture to a simmer, stirring occasionally, then reduce heat to low and cook for 10 minutes until slightly thickened.
8. Remove the pork belly from the oven and increase the oven temperature to 425°F.
9. Brush half of the glaze generously over the pork belly, focusing on the scored skin.
10. Return the pork to the oven and roast for 20 minutes, until the glaze is bubbly and the skin is crispy.
11. Remove from the oven and let rest for 10 minutes before slicing.
12. Slice the pork belly into 1-inch thick pieces.
13. Drizzle the remaining glaze over the sliced pork just before serving.
Often, the first bite reveals a crackling crust that gives way to meltingly tender fat and meat, all wrapped in a sticky-sweet glaze with a slow-building heat. Consider serving it over steamed jasmine rice to soak up the extra sauce, or slice it thinly for tacos with pickled vegetables to cut through the richness.
Sliced Pork Belly Tacos with Pineapple Salsa
Lately, I’ve found myself craving the kind of meal that feels both indulgent and bright, a quiet celebration of contrasts that comes together in your hands. This recipe is for those evenings when you want to savor the process, from the slow sizzle of pork to the quick, fresh chop of salsa.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
For the Pork Belly:
– 1.5 lbs pork belly, skin removed
– 1 tbsp kosher salt
– 1 tsp black pepper
– 1 tsp smoked paprika
– 2 tbsp vegetable oil
For the Pineapple Salsa:
– 2 cups fresh pineapple, finely diced
– 1/2 cup red onion, finely diced
– 1/4 cup fresh cilantro, chopped
– 1 jalapeño, seeds removed and finely diced
– 2 tbsp fresh lime juice
– 1/4 tsp salt
For Assembly:
– 8 small corn tortillas
– 1/4 cup crumbled cotija cheese
Instructions
1. Pat the 1.5 lbs of pork belly completely dry with paper towels.
2. In a small bowl, combine 1 tbsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika.
3. Rub the spice mixture evenly over all sides of the pork belly.
4. Preheat your oven to 275°F.
5. Heat 2 tbsp of vegetable oil in a large, oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
6. Carefully place the seasoned pork belly in the hot skillet and sear for 4-5 minutes per side, until a deep golden-brown crust forms. Tip: Let the pork sit undisturbed while searing to develop a better crust.
7. Transfer the entire skillet to the preheated oven and roast the pork belly for 1 hour and 15 minutes.
8. While the pork roasts, prepare the salsa. Combine 2 cups diced pineapple, 1/2 cup diced red onion, 1/4 cup chopped cilantro, 1 diced jalapeño, 2 tbsp lime juice, and 1/4 tsp salt in a medium bowl. Tip: Let the salsa sit for at least 15 minutes to allow the flavors to meld.
9. Remove the pork belly from the oven and transfer it to a cutting board. Let it rest for 10 minutes.
10. While the pork rests, warm the 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
11. Slice the rested pork belly against the grain into 1/4-inch thick pieces. Tip: Slicing against the grain ensures each piece is tender and easy to bite.
12. To assemble, place a few slices of pork belly on a warm tortilla, top with a generous spoonful of pineapple salsa, and finish with a sprinkle of crumbled cotija cheese.
Each bite offers a wonderful contrast: the rich, melt-in-your-mouth pork belly is perfectly cut by the salsa’s vibrant, sweet-tart acidity. The soft tortilla holds it all together, making these tacos ideal for a relaxed, hands-on dinner where everyone can build their own perfect combination.
Braised Pork Belly with Soy and Ginger
Kindly, as the evening light fades and the kitchen grows quiet, I find myself drawn to the slow, deliberate process of braising—a gentle dance of heat and time that transforms simple ingredients into something deeply comforting. This dish, with its rich aromas of soy and ginger, feels like a warm embrace on a winter night, a reminder that some of the best meals are those that simmer patiently, filling the home with anticipation.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours
Ingredients
– For the pork: 2 pounds pork belly, cut into 1-inch cubes; 1 tablespoon vegetable oil; 1 teaspoon salt.
– For the braising liquid: 1/2 cup soy sauce; 1/4 cup brown sugar; 1/4 cup rice vinegar; 2 cups water; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon black pepper.
– For garnish: 2 green onions, thinly sliced.
Instructions
1. Pat the pork belly cubes dry with paper towels to ensure a good sear.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add the pork belly cubes in a single layer, working in batches if needed, and sear for 3–4 minutes per side until golden brown.
4. Remove the seared pork from the pot and set aside on a plate.
5. Reduce the heat to medium and add the minced garlic and grated ginger to the pot, sautéing for 1 minute until fragrant.
6. Pour in the soy sauce, brown sugar, rice vinegar, and water, stirring to combine and dissolve the sugar.
7. Return the pork belly to the pot, along with any accumulated juices, and add the salt and black pepper.
8. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes, stirring occasionally.
9. After simmering, uncover the pot and increase the heat to medium to reduce the sauce for 20–25 minutes until it thickens slightly and coats the back of a spoon.
10. Remove from heat and let rest for 10 minutes to allow the flavors to meld.
11. Garnish with sliced green onions before serving.
Gently, the pork belly emerges tender and succulent, with a melt-in-your-mouth texture that contrasts beautifully with the glossy, savory-sweet sauce. Serve it over steamed rice to soak up every drop, or alongside crisp vegetables for a balanced meal—it’s a dish that invites you to slow down and savor each bite, much like the quiet moments that inspired it.
Thai Basil Sliced Pork Belly Stir Fry
Years of cooking have taught me that some of the most comforting meals come together in a single pan, a quiet sizzle filling the kitchen as the day winds down. This stir-fry, with its fragrant basil and rich pork belly, is one of those simple, soulful dishes that feels like a warm embrace after a long day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Pork & Vegetables:
– 1 lb pork belly, sliced into 1/4-inch thick pieces
– 1 large red bell pepper, thinly sliced
– 1 medium yellow onion, thinly sliced
– 4 cloves garlic, minced
– 2 Thai chilies, thinly sliced (optional)
– 1 cup fresh Thai basil leaves
For the Sauce:
– 3 tbsp oyster sauce
– 2 tbsp soy sauce
– 1 tbsp fish sauce
– 1 tsp granulated sugar
– 1/4 cup water
For Cooking:
– 2 tbsp vegetable oil
Instructions
1. In a small bowl, whisk together the 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp granulated sugar, and 1/4 cup water until the sugar is fully dissolved. Set this sauce aside near your stove.
2. Place a large wok or skillet over medium-high heat and add the 2 tbsp vegetable oil. Let the oil heat for 90 seconds until it shimmers slightly.
3. Carefully add the 1 lb of sliced pork belly to the hot oil in a single layer. Let it cook undisturbed for 3 minutes to develop a golden-brown sear on one side.
4. Using tongs, flip each piece of pork belly and cook for another 3 minutes until the other side is also browned and the fat begins to render. Tip: Avoid overcrowding the pan; cook in batches if necessary for the best sear.
5. Push the seared pork belly to one side of the wok. Add the 4 cloves of minced garlic and 2 sliced Thai chilies (if using) to the empty space. Stir-fry for 45 seconds until fragrant.
6. Add the 1 sliced yellow onion and 1 sliced red bell pepper to the wok. Stir-fry everything together for 4-5 minutes until the onions turn translucent and the peppers soften slightly.
7. Pour the prepared sauce over the pork and vegetables. Stir well to coat everything evenly. Let the mixture simmer for 2 minutes, allowing the sauce to thicken slightly and coat the ingredients. Tip: The sauce should lightly coat the back of a spoon when ready.
8. Remove the wok from the heat. Immediately stir in the 1 cup of fresh Thai basil leaves, letting the residual heat wilt the leaves for about 30 seconds. Tip: Adding the basil off the heat preserves its vibrant color and fresh, peppery aroma.
Buttery slices of pork belly melt into the savory, umami-rich sauce, creating a luxurious base that clings to each crisp-tender vegetable. The final flourish of Thai basil adds a bright, anise-like note that cuts through the richness perfectly. For a complete meal, serve it simply over a mound of steamed jasmine rice, letting the sauce pool at the bottom of the bowl.
Miso-Glazed Pork Belly with Green Onions
Years ago, I first tasted this dish in a quiet corner of a Portland izakaya, and its memory still lingers like a gentle whisper. The rich, savory miso glaze clinging to tender pork belly, brightened by the sharp freshness of green onions, feels like a comforting embrace on a winter evening. It’s a recipe that invites you to slow down and savor each step, transforming simple ingredients into something deeply satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– For the pork belly:
– 2 pounds pork belly, skin scored in a crosshatch pattern
– 1 tablespoon vegetable oil
– For the miso glaze:
– 1/2 cup white miso paste
– 1/4 cup mirin
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– For finishing:
– 4 green onions, thinly sliced
Instructions
1. Preheat your oven to 325°F.
2. Pat the pork belly dry with paper towels to ensure a crispier crust.
3. Rub the pork belly all over with vegetable oil.
4. Place the pork belly in a baking dish, skin-side up.
5. Roast the pork belly in the preheated oven for 1 hour.
6. While the pork belly roasts, whisk together white miso paste, mirin, soy sauce, brown sugar, and rice vinegar in a small bowl until smooth.
7. After 1 hour, remove the pork belly from the oven and brush half of the miso glaze evenly over the top.
8. Return the pork belly to the oven and roast for 30 minutes more.
9. Remove the pork belly from the oven and brush with the remaining miso glaze.
10. Increase the oven temperature to 425°F.
11. Return the pork belly to the oven and roast for 10–15 minutes, until the glaze is caramelized and bubbly.
12. Let the pork belly rest on a cutting board for 10 minutes to allow the juices to redistribute.
13. Slice the pork belly into 1-inch thick pieces.
14. Sprinkle the sliced green onions over the pork belly before serving.
Finally, the pork belly emerges with a sticky, glossy crust that gives way to melt-in-your-mouth tenderness beneath. Its umami-rich flavor, balanced by the bright crunch of green onions, pairs beautifully with steamed rice or tucked into soft bao buns for a handheld treat.
Sliced Pork Belly Skewers with Hoisin Sauce
A quiet evening in the kitchen, with the gentle sizzle of pork belly on the grill, feels like a small, comforting ritual. This recipe transforms humble ingredients into tender, glazed skewers that are both simple to prepare and deeply satisfying to share. It’s a dish that invites you to slow down and savor the process, from the first slice to the final, sticky bite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the pork and marinade:
– 1.5 lbs pork belly, skin removed, sliced into 1-inch thick strips
– 1/4 cup hoisin sauce
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1 clove garlic, minced
For the glaze and serving:
– 1/4 cup hoisin sauce
– 1 tbsp honey
– 1 tsp sesame oil
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. In a medium bowl, combine 1/4 cup hoisin sauce, soy sauce, rice vinegar, ginger, and garlic to make the marinade.
2. Add the pork belly slices to the marinade, ensuring each piece is fully coated, and let it sit at room temperature for 15 minutes to absorb the flavors.
3. While the pork marinates, soak 8 wooden skewers in water for 10 minutes to prevent burning during grilling.
4. Thread 2-3 slices of marinated pork belly onto each skewer, leaving small gaps between pieces for even cooking.
5. Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates to avoid sticking.
6. Place the skewers on the grill and cook for 5-7 minutes per side, turning once, until the pork is caramelized and reaches an internal temperature of 145°F.
7. In a small saucepan over low heat, whisk together 1/4 cup hoisin sauce, honey, and sesame oil until warm and slightly thickened, about 2 minutes, to create the glaze.
8. Brush the warm glaze generously over the cooked skewers during the last minute of grilling for a shiny, flavorful finish.
9. Transfer the skewers to a serving platter and immediately sprinkle with sliced green onions and toasted sesame seeds.
Soft and succulent from the slow marination, the pork belly melts with each bite, balanced by the sweet-salty depth of the hoisin glaze. Serve these skewers over a bed of steamed jasmine rice or tucked into lettuce wraps for a fresh, interactive meal that invites everyone to gather around.
Lemongrass and Chili Sliced Pork Belly
As the evening light fades on this quiet December day, I find myself drawn to the kitchen, where the sharp, citrusy scent of lemongrass and the gentle warmth of chili promise a comforting, flavorful escape.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– For the pork belly: 1.5 lbs pork belly, sliced into 1/4-inch thick strips
– For the marinade: 2 stalks lemongrass, finely minced, 2 tbsp fish sauce, 1 tbsp brown sugar, 1 tbsp vegetable oil, 2 cloves garlic, minced, 1 red chili, finely chopped (seeds removed for less heat)
– For cooking: 1 tbsp vegetable oil
– For garnish: 1/4 cup fresh cilantro leaves, chopped
Instructions
1. In a medium bowl, combine the minced lemongrass, fish sauce, brown sugar, 1 tbsp vegetable oil, minced garlic, and chopped red chili to make the marinade.
2. Add the sliced pork belly to the bowl, tossing gently to coat each piece evenly with the marinade. Tip: Let it rest for 15 minutes at room temperature to allow the flavors to penetrate the meat more deeply.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the marinated pork belly slices in the skillet in a single layer, working in batches if necessary to avoid overcrowding.
5. Cook the pork for 4-5 minutes on one side until the edges turn golden brown and crisp. Tip: Resist the urge to move the slices too early; this helps develop a beautiful sear.
6. Flip each slice carefully using tongs and cook for another 4-5 minutes on the other side until fully cooked and caramelized.
7. Transfer the cooked pork belly to a plate lined with paper towels to drain any excess oil. Tip: Let it rest for 3 minutes before serving to allow the juices to redistribute, keeping it tender.
8. Garnish with chopped cilantro leaves just before serving.
Zesty and aromatic, this dish offers a delightful contrast of textures—crispy, caramelized edges giving way to succulent, flavorful meat within. Try serving it over a bed of steamed jasmine rice or wrapped in fresh lettuce leaves for a light, interactive meal that lets the lemongrass and chili shine through every bite.
Gochujang Sliced Pork Belly with Kimchi
You know how some evenings just call for something deeply comforting, a meal that wraps around you like a warm blanket after a long, cold day? Yet, it also needs a spark, a bright, lively kick to shake off the lingering chill and bring everything into sharp, delicious focus. That’s the quiet magic of this dish, where rich, savory pork belly meets the fiery, fermented soul of gochujang and kimchi, creating a harmony that feels both grounding and exhilarating.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Pork Belly:
– 1.5 lbs pork belly, sliced into 1/4-inch thick strips
– 1 tbsp neutral oil (like vegetable or canola)
– 1/2 tsp fine sea salt
For the Gochujang Sauce:
– 1/4 cup gochujang (Korean red chili paste)
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp honey
– 2 cloves garlic, minced
– 1 tsp toasted sesame oil
For Serving:
– 2 cups napa cabbage kimchi, roughly chopped
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Pat the 1.5 lbs of sliced pork belly completely dry with paper towels.
2. Season the pork belly strips evenly on both sides with 1/2 tsp of fine sea salt.
3. Heat 1 tbsp of neutral oil in a large skillet or cast-iron pan over medium-high heat until it shimmers, about 2 minutes.
4. Arrange the pork belly slices in a single layer in the hot pan, working in batches if necessary to avoid crowding.
5. Cook the pork belly for 4-5 minutes per side, or until deeply golden brown and crispy. Tip: Resist the urge to move the slices too early; letting them sear undisturbed is key for a proper crust.
6. Transfer the cooked pork belly to a plate lined with paper towels to drain any excess grease.
7. In a small bowl, whisk together 1/4 cup gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 2 minced garlic cloves, and 1 tsp toasted sesame oil until smooth.
8. Reduce the skillet heat to medium and pour the prepared gochujang sauce into the pan.
9. Cook the sauce for 1-2 minutes, stirring constantly, until it bubbles slightly and thickens enough to coat the back of a spoon.
10. Return all the cooked pork belly slices to the skillet with the sauce.
11. Gently toss the pork belly in the sauce for 1-2 minutes until every piece is evenly and generously coated. Tip: A gentle fold-and-lift motion with tongs helps coat the pork without tearing the crispy exterior.
12. Remove the skillet from the heat.
13. Add the 2 cups of roughly chopped kimchi to the skillet and gently fold it into the sauced pork belly just to warm it through, about 1 minute. Tip: Adding the kimchi off the heat preserves its crunch and vibrant, tangy flavor.
14. Transfer the gochujang pork belly and kimchi to a serving platter.
15. Garnish the dish with the sliced green onions and 1 tbsp of toasted sesame seeds.
Zesty and rich, the final dish offers a beautiful contrast: the pork belly is unctuously tender with a crackling, caramelized edge, while the kimchi provides a sharp, crunchy, and refreshing counterpoint. For a complete meal, serve it over a bowl of steaming white rice to soak up the complex, spicy-sweet sauce, or wrap pieces in crisp lettuce leaves for a fresh, hands-on experience.
Conclusion
Just imagine the possibilities with these 23 sliced pork belly recipes! From crispy bacon to tender braises, there’s something for every home cook to love. We hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest to spread the deliciousness. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
