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How to Make Pork Belly

The Food in my Beard By

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There are a few ways to make crispy pork belly strips like this, but most of them involve lots of steps.

There is marinating, slow cooking, pressing overnight, slicing, and then pan-frying.

My version is simple: Cut, bake, eat!

The eating it step is the best of all the steps, because this Crispy Pork Belly is amazing!

I usually end up eating most of it straight out of the pan, but if you are able to save some, try it in these Pork Belly Lettuce Bites.


Slab of pork belly

A nice big slab of pork belly.


Pork belly on cutting board

You always know it’s going to be a good meal when this is on your cutting board!


Mix of sriracha, soy sauce, brown sugar, rice wine vinegar, and garlic

Mix sriracha, soy sauce, brown sugar, rice wine vinegar, and garlic to form the cooking liquid for these.


Pork belly after cooking

Two and a half hours later, it should look like this.


Making slaw for lettuce bites

Making the slaw for the lettuce bites.


Slaw ingredients


Mixing up slaw with a little mayo, sriracha, and rice vinegar

Mix in a little mayo, sriracha, and rice vinegar.


Pork Belly Lettuce Bites, ready to eat

This was one of the best things I have eaten in a while. I don’t know why anyone spends days to make pork belly when it can taste this good in such a short time!

Dan Whalen is on a diet and this is the healthiest way he could think of eating pork belly. He has been blogging for over 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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