How to Make Pork Belly

By The Food in My Beard
Created March 14, 2017
A flavorful bite of crispy, chewy, tender pork with crunchy fresh veggies. MORE+ LESS-

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.


A nice big slab of pork belly.


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


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


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


Making the slaw for the lettuce bites.



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


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!