Pork belly doesn’t play around. It’s that cut of meat with the perfect ratio of fat to flavor—where crispy skin meets melting layers and every bite feels a little over-the-top in the best way. Whether roasted, grilled, braised, or air-fried, pork belly brings a richness that makes any meal feel like a celebration.
These 15 recipes are all about big flavor and bold textures. Some are sticky and sweet, others savory and spiced. A few lean Asian-style with soy and garlic glazes, while others stick to smoky, slow-cooked vibes with barbecue sauce and crackling edges. There’s even a couple with fresh salads and sandwiches to balance all that richness.
No matter how you slice it—these pork belly recipes are made to impress, easy enough for dinner, and impossible to forget.
1. Crispy Oven-Baked Pork Belly
This one’s all about the crackle. You start with a slab of skin-on pork belly, dry it well, and score the skin before roasting it low and slow. Then crank the heat to finish for that golden, blistered top. The inside stays juicy, the fat renders, and the crispy skin shatters with every bite.
It’s a back-to-basics approach that nails texture without deep-frying or fancy tools. Pair it with rice, steamed greens, or a bright vinegar slaw.
Whether you cube it, slice it, or serve it whole, this is the pork belly everyone wants a piece of.
Why This Recipe Works
- Slow roasting ensures juicy meat and fully rendered fat
- High heat finish crisps the skin to golden perfection
- Minimal ingredients let the pork shine
- Easy to prep the day before and bake when ready
Ingredient Swap Ideas
- Add five-spice or cumin for a bolder crust
- Brush with soy sauce or miso before roasting
- Use boneless pork shoulder if belly isn’t available
- Top with chili crisp or garlic oil after roasting
Ingredients
- 2 lbs pork belly, skin on
- 1 tbsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp baking powder (for crispy skin)
Instructions
- Preheat oven to 300°F. Pat pork belly very dry and score the skin lightly with a sharp knife.
- Rub the meat side with garlic powder, pepper, and ½ tsp salt. Leave skin side bare.
- Flip skin-side up on a rack over a baking tray. Rub skin with baking powder and remaining salt.
- Roast for 2 hours. Increase heat to 450°F and roast another 30–40 minutes until skin is blistered and crisp.
- Rest 10 minutes, then slice or chop and serve hot.
2. Honey Garlic Pork Belly Bites
These sticky pork belly bites are pan-seared until golden, then glazed in a thick, glossy honey garlic sauce that coats every edge. They’re bite-sized flavor bombs—sweet, salty, and just a little smoky from caramelization.
Perfect as an appetizer, a party bite, or even served over rice for dinner.
It’s the kind of crowd-pleaser you’ll find yourself making on repeat.
Why This Recipe Works
- Cubed format means faster cook time
- Pan-sear creates caramelized crusts
- Honey garlic sauce is balanced and bold
- Easy to scale up for a crowd
Ingredient Swap Ideas
- Add chili flakes or sriracha for heat
- Swap honey for maple syrup or brown sugar
- Use soy and rice vinegar for a tangier glaze
- Add sesame oil or ginger for depth
Ingredients
- 1½ lbs pork belly, skin removed and cut into 1-inch cubes
- 2 tbsp soy sauce
- 2 tbsp honey
- 3 garlic cloves, minced
- 1 tbsp rice vinegar
- 1 tbsp oil
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium-high. Add pork belly cubes and sear 3–4 minutes per side until browned.
- Lower heat. Add garlic and stir for 30 seconds until fragrant.
- Pour in soy, honey, vinegar, salt, and pepper. Stir to coat.
- Simmer 5–7 minutes until the sauce thickens and glazes the pork.
- Remove from heat and serve warm with scallions or sesame seeds.
3. Korean BBQ Pork Belly (Samgyeopsal Style)
This grilled favorite is a staple at Korean BBQ tables. Sliced pork belly is grilled without marinade, then dipped in sesame oil salt or ssamjang and wrapped in lettuce with rice, kimchi, and garlic. It’s fresh, interactive, and loaded with flavor in every bite.
You don’t need a tabletop grill—just a hot pan or outdoor grill does the trick.
Every bite is salty, fatty, and cut with crunchy lettuce and spice.
Why This Recipe Works
- Thin slices cook quickly on the grill
- Lettuce wraps balance richness with freshness
- No marinating needed, just good seasoning
- Easy to build your own plate and customize
Ingredient Swap Ideas
- Use spicy gochujang glaze instead of ssamjang
- Add grilled mushrooms or onions to the spread
- Serve over rice bowls if lettuce wraps aren’t your thing
- Use thick-cut bacon in a pinch (really!)
Ingredients
- 1½ lbs skinless pork belly, sliced ¼-inch thick
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- Optional: lettuce leaves, ssamjang, sliced garlic, kimchi, rice
Instructions
- Preheat a grill or pan over high heat. Season pork belly slices with salt and pepper.
- Grill each side for 2–3 minutes until golden and slightly charred.
- Mix sesame oil and sesame seeds in a small bowl for dipping.
- Serve with lettuce leaves, rice, kimchi, garlic, and ssamjang.
- Build your wrap, fold, and eat in one bite for the full effect.
4. Pork Belly Tacos with Slaw and Spicy Mayo
These tacos are all about texture—crispy cubes of pork belly tucked into warm tortillas with crunchy cabbage slaw and a drizzle of spicy mayo. They’re fresh, rich, and have just enough heat to keep you going back for the next one.
Think street food energy, but easily made at home.
Every element brings balance—fat, acid, heat, and crunch.
Why This Recipe Works
- Pork belly cubes crisp up beautifully in a pan
- Slaw cuts through the richness with freshness
- Spicy mayo brings just enough heat
- Fast to prep once pork belly is cooked
Ingredient Swap Ideas
- Use flour tortillas or lettuce cups instead of corn
- Add pickled onions or jalapeños
- Swap spicy mayo for chipotle aioli
- Use gochujang or sriracha in the slaw dressing
Ingredients
- 1½ lbs pork belly, cooked and cubed
- 1 cup shredded red cabbage
- 1 tbsp lime juice
- ¼ cup mayo + 1 tbsp sriracha (spicy mayo)
- 6 small tortillas
- Salt and pepper
Instructions
- Heat a skillet over medium-high. Add pork belly cubes and cook until edges are crispy, about 6–8 minutes.
- In a bowl, toss cabbage with lime juice and a pinch of salt.
- Warm tortillas in a dry skillet or microwave.
- Fill each tortilla with pork belly, slaw, and a drizzle of spicy mayo.
- Serve immediately with lime wedges or cilantro.
5. Air Fryer Pork Belly Cubes
When you want pork belly fast, the air fryer delivers. These cubes turn golden and crispy in just 20 minutes—no flipping, no splatter, no waiting hours for the oven.
They’re great for rice bowls, lettuce wraps, or snacking straight off the tray.
Crispy, juicy, and ridiculously easy.
Why This Recipe Works
- Air fryer cuts cooking time in half
- No need to pre-boil or dry overnight
- Fat renders quickly, leaving crispy edges
- Great for batch cooking or quick dinners
Ingredient Swap Ideas
- Season with BBQ rub or Cajun spice blend
- Toss in teriyaki or buffalo sauce after frying
- Use boneless pork shoulder if belly isn’t available
- Try dipping in sweet chili sauce or ranch
Ingredients
- 1½ lbs pork belly, cubed
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Optional: dipping sauce of choice
Instructions
- Preheat air fryer to 400°F. Pat pork belly cubes dry with paper towels.
- Season evenly with garlic powder, paprika, salt, and pepper.
- Place in a single layer in the air fryer basket. Cook for 15–20 minutes, shaking halfway, until crisp.
- Let cool slightly before serving with sauce or over rice.
6. Braised Pork Belly with Soy and Star Anise
This dish is rich, glossy, and full of deep savory flavor. Pork belly gets slowly simmered in a blend of soy sauce, brown sugar, ginger, garlic, and whole spices like star anise and cinnamon. As it cooks, the fat softens into melt-in-your-mouth texture while the sauce thickens into a sweet-salty glaze.
You’ll end up with tender cubes that are sticky, fragrant, and full of complex depth. It’s the kind of pork belly you spoon over rice, drizzle with the sauce, and savor every single bite.
Make it once and it’ll become a regular in your winter dinner rotation—or any time you want big comfort in a bowl.
Why This Recipe Works
- Slow simmering renders fat and develops flavor
- Soy and spices create a balanced, aromatic sauce
- Great for reheating—tastes better the next day
- Served best over rice, noodles, or steamed buns
Ingredient Swap Ideas
- Swap dark soy for light soy + molasses
- Use five-spice powder instead of whole spices
- Add chili oil or fresh Thai chiles for heat
- Replace pork belly with boneless pork ribs
Ingredients
- 2 lbs pork belly, cut into large cubes
- ½ cup soy sauce
- ¼ cup brown sugar
- 4 garlic cloves, smashed
- 1-inch ginger, sliced
- 2 star anise pods
- 1 cinnamon stick
- 2½ cups water or broth
Instructions
- In a Dutch oven, combine soy sauce, sugar, garlic, ginger, star anise, cinnamon, and water. Bring to a simmer.
- Add pork belly pieces and stir. Cover and simmer over low heat for 90 minutes, turning occasionally.
- Remove lid and simmer another 30 minutes, allowing the sauce to reduce into a glaze.
- Skim off excess fat, then serve hot over rice with a spoonful of the sauce.
7. Pork Belly Fried Rice
This is fried rice, leveled up. Chopped pork belly replaces the usual bits of ham or bacon, bringing smoky depth and crispy edges to every scoop. The fat from the pork coats the rice, and quick-fried veggies add color and crunch.
It’s the best way to use leftover pork belly—or an excuse to make extra in the first place. And the whole thing comes together in 15 minutes.
Comfort food that delivers every time.
Why This Recipe Works
- Pork belly adds smoky richness to every bite
- Fat helps crisp rice for better texture
- One-pan meal that uses leftovers smartly
- Easily customizable with pantry staples
Ingredient Swap Ideas
- Use day-old jasmine or brown rice
- Swap peas for diced zucchini or broccoli
- Add kimchi or sambal for spice
- Replace egg with tofu for a dairy-free version
Ingredients
- 1½ cups cooked pork belly, chopped
- 3 cups cold cooked rice
- 2 eggs, beaten
- ½ cup peas and carrots
- 3 green onions, chopped
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp neutral oil
Instructions
- Heat oil in a large skillet or wok. Add pork belly and cook until edges are crisp, about 3–4 minutes.
- Push pork to the side. Scramble eggs in the same pan until just set.
- Add peas, carrots, and rice. Stir to combine and heat through.
- Add soy sauce, sesame oil, and green onions. Toss and fry 2–3 more minutes. Serve hot.
8. Maple Bourbon Glazed Pork Belly
This version leans sweet and smoky with a sticky maple-bourbon glaze that caramelizes as it bakes. The pork belly is first slow-roasted until tender, then coated in glaze and broiled until lacquered and golden.
It’s fancy enough for date night but easy enough to pull off on a weeknight. Serve it with creamy mashed potatoes or roasted carrots and you’ve got a dinner worth remembering.
Sticky, rich, and just a little indulgent—in the best way.
Why This Recipe Works
- Maple and bourbon bring smoky sweetness
- Broiler finish gives the glaze a candied crust
- Versatile pairing with both sweet and savory sides
- Great for holidays, date nights, or impressing guests
Ingredient Swap Ideas
- Use apple cider vinegar instead of bourbon
- Try brown sugar and mustard glaze for variation
- Swap maple syrup for honey or agave
- Add rosemary or thyme to the glaze for depth
Ingredients
- 2 lbs pork belly, skin removed
- ¼ cup pure maple syrup
- 2 tbsp bourbon
- 1 tbsp Dijon mustard
- 2 tsp soy sauce
- 1 tsp smoked paprika
- Salt and pepper
Instructions
- Preheat oven to 325°F. Score fat on pork belly and season with salt, pepper, and paprika.
- Place in a baking dish with ½ cup water. Cover with foil and roast 1½ hours until tender.
- Mix maple syrup, bourbon, mustard, and soy sauce. Brush glaze over pork belly.
- Return to oven under broiler for 5–8 minutes, basting once, until sticky and caramelized.
- Rest 10 minutes before slicing and serving.
9. Crispy Pork Belly Ramen
This ramen bowl gets all its richness from a slice of crispy pork belly. You crisp the pork belly in a skillet or oven, then serve it over hot ramen with soft-boiled egg, scallions, and miso broth.
Every spoonful blends that savory soup with fatty pork and chewy noodles—it’s comfort in a bowl that feels restaurant-worthy but only takes a few shortcuts to get there.
Slurpable, cozy, and loaded with umami.
Why This Recipe Works
- Pork belly adds bold texture and richness
- Simple broth builds flavor fast
- Customizable with any toppings
- Feels elevated, but uses store-bought ramen
Ingredient Swap Ideas
- Use bone broth or homemade miso soup
- Add corn, bok choy, or mushrooms
- Swap miso paste for soy sauce and garlic
- Top with crispy garlic or chili oil
Ingredients
- 2 slices cooked pork belly
- 1 pack ramen noodles
- 2 cups chicken broth
- 1 tbsp white miso paste
- 1 soft-boiled egg
- Sliced scallions, sesame seeds
Instructions
- Cook ramen noodles according to package directions. Drain and set aside.
- In a small saucepan, heat broth with miso paste, stirring to dissolve. Simmer 5 minutes.
- Crisp pork belly slices in a skillet until golden and hot.
- Add noodles to a bowl, pour broth over, and top with pork belly, egg, and garnishes.
- Serve immediately while everything’s piping hot.
10. BBQ Pork Belly Burnt Ends
These are little cubes of magic. Pork belly gets smoked or roasted until tender, then tossed in barbecue sauce and baked again until caramelized and sticky. Each piece is juicy inside with crispy caramelized edges—like candy with a smoky kick.
Perfect for summer cookouts, football snacks, or anytime you want to show off.
They’re messy. They’re rich. And they’re totally worth it.
Why This Recipe Works
- Two-step cook gives the best texture inside and out
- BBQ sauce adds smoky-sweet finish
- Cube format is great for sharing or snacking
- Holds heat well and great for entertaining
Ingredient Swap Ideas
- Use chipotle BBQ or Korean gochujang glaze
- Add brown sugar and chili rub for barky crust
- Swap pork belly for boneless pork shoulder
- Serve over grits or mashed potatoes
Ingredients
- 2 lbs pork belly, cut into 1½-inch cubes
- 1 tbsp BBQ rub or paprika + garlic powder mix
- 1 cup barbecue sauce
- 2 tbsp honey or brown sugar
- Salt and pepper
Instructions
- Preheat oven to 275°F. Toss pork belly cubes with rub, salt, and pepper.
- Arrange on a rack over a foil-lined tray. Roast for 2 hours until tender.
- Toss cooked cubes in BBQ sauce and honey. Place in baking dish or foil tray.
- Return to oven at 375°F for 30–40 minutes, stirring once, until sauce thickens and edges crisp.
- Serve hot with extra sauce or toothpicks.
11. Pork Belly Banh Mi Sandwiches
This take on the Vietnamese classic layers crispy pork belly into a toasted baguette with pickled veggies, fresh herbs, and a spicy mayo. The contrast of textures and flavors is unbeatable—cool and crunchy meets hot and savory.
The pork belly brings the richness, the carrots and daikon add snap, and the mayo ties it all together with a creamy kick.
It’s street food-level good, but made totally doable at home.
Why This Recipe Works
- Combines crispy, fresh, and spicy elements
- Pork belly replaces traditional cold cuts with extra flavor
- Pickled vegetables add tang to balance richness
- Easy to prep ingredients ahead and assemble quickly
Ingredient Swap Ideas
- Use hoisin glaze instead of spicy mayo
- Swap pickled daikon for cucumber ribbons
- Add jalapeños or sriracha for heat
- Try brioche rolls or ciabatta if baguettes aren’t available
Ingredients
- 1 baguette or 2 small rolls
- ½ lb cooked crispy pork belly, sliced
- ½ cup pickled carrots and daikon
- ¼ cup cilantro leaves
- 2 tbsp spicy mayo (mayo + sriracha or chili garlic sauce)
- Optional: sliced cucumber, jalapeño, soy sauce drizzle
Instructions
- Slice baguette and toast until golden. Spread spicy mayo on both sides.
- Layer with pork belly, pickled veggies, cucumber, cilantro, and jalapeño slices if using.
- Press gently to hold everything together.
- Slice in half and serve immediately while warm and crunchy.
- Wrap leftovers tightly in foil for next-day flavor (still great cold).
12. Sticky Pork Belly Lettuce Wraps
Light, fresh, and still loaded with flavor—these lettuce wraps use sticky glazed pork belly with crunchy lettuce and bright toppings like herbs, pickled onions, and crushed peanuts. It’s a build-your-own setup that feels fun but stays simple.
The pork belly glaze is rich and sweet, so the crisp greens cut right through it and keep things balanced.
Serve it as a meal or set it out for guests to wrap their own.
Why This Recipe Works
- Lettuce keeps things low-carb and crisp
- Sticky glaze clings to every bite of pork
- Easy to mix and match with toppings
- Great for appetizers or a light main dish
Ingredient Swap Ideas
- Use hoisin, honey soy, or gochujang for the glaze
- Swap lettuce for cabbage cups or rice paper
- Add vermicelli noodles for more body
- Use ground pork for a chopped filling version
Ingredients
- 1 lb pork belly, sliced and pan-fried
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp hoisin sauce
- Butter lettuce or romaine leaves
- Optional toppings: pickled onion, cilantro, chili flakes, peanuts, lime wedges
Instructions
- Crisp pork belly in a skillet until browned and caramelized. Drain excess fat.
- In a bowl, mix soy, brown sugar, and hoisin. Add to pan and simmer until thick and sticky.
- Arrange lettuce leaves on a platter. Spoon pork belly into each leaf.
- Add toppings of choice and a squeeze of lime.
- Serve immediately with extra napkins!
13. Crispy Pork Belly Caesar Salad
This isn’t your average Caesar. Crisped-up pork belly chunks replace croutons, adding salty crunch and savory richness to every bite. Tossed with creamy Caesar dressing, shaved Parmesan, and romaine—it’s bold, unexpected, and totally satisfying.
It’s a great way to use leftover pork belly in a dish that feels fresh and indulgent all at once.
Salad with serious attitude.
Why This Recipe Works
- Pork belly adds texture and richness
- Works as a full meal or side
- Caesar dressing ties everything together
- Fast to assemble with prepped ingredients
Ingredient Swap Ideas
- Use kale instead of romaine
- Swap Caesar dressing for lemon vinaigrette
- Add anchovy or capers for briny depth
- Use pancetta if pork belly isn’t available
Ingredients
- 1½ cups crispy pork belly cubes
- 4 cups chopped romaine lettuce
- ⅓ cup Caesar dressing
- ¼ cup shaved Parmesan
- Fresh black pepper
- Optional: soft-boiled egg, croutons
Instructions
- Reheat pork belly in a skillet or oven until hot and crispy.
- In a large bowl, toss romaine with Caesar dressing and Parmesan.
- Top with warm pork belly, black pepper, and optional egg or croutons.
- Serve immediately while everything is crisp and cold.
- Great on its own or paired with crusty bread.
14. Five-Spice Braised Pork Belly Over Rice
This dish leans Chinese-style with a deeply savory braise using five-spice powder, soy sauce, and a little sugar. The pork simmers until tender and silky, then served over fluffy rice with its rich, dark sauce spooned on top.
Every bite is warm, spiced, and comforting—no crisp needed, just soft, flavorful meat and a bed of rice.
It’s budget-friendly and better than takeout.
Why This Recipe Works
- Five-spice brings warm aromatic flavor
- Simmering makes pork belly ultra tender
- Simple pantry ingredients, big payoff
- Leftovers store and reheat perfectly
Ingredient Swap Ideas
- Use dark soy for deeper color and sweetness
- Add hard-boiled eggs during final simmer
- Use brown sugar or rock sugar for more gloss
- Try tofu chunks for a half-meat variation
Ingredients
- 2 lbs pork belly, cut into chunks
- ¼ cup soy sauce
- 1 tbsp dark soy sauce (optional)
- 2 tbsp sugar
- 1 tsp Chinese five-spice powder
- 1-inch ginger, sliced
- 3 garlic cloves
- 2½ cups water
Instructions
- Brown pork belly in a large pot. Remove and set aside.
- In the same pot, add garlic, ginger, five-spice, and sugar. Stir until fragrant.
- Add both soy sauces and water. Return pork belly to pot and bring to a simmer.
- Cover and cook on low for 1½–2 hours, until pork is fork-tender.
- Serve over hot white rice with extra sauce.
15. Sweet Chili Pork Belly Skewers
Crispy pork belly cubes get threaded onto skewers and brushed with sticky sweet chili sauce before being charred on the grill or broiled in the oven. It’s fast, fiery, and completely addictive.
Serve with a squeeze of lime and maybe a cold beer—you’re done.
It’s backyard BBQ meets street food, with all the crispy edges.
Why This Recipe Works
- Skewer format makes for easy eating
- Sweet chili glaze caramelizes beautifully
- Great for grilling or oven-finishing
- Pairs with almost any side—slaw, rice, salad
Ingredient Swap Ideas
- Use teriyaki or garlic soy glaze
- Add pineapple or bell pepper chunks between pork
- Try on a bed of rice or lettuce instead of skewers
- Sprinkle with sesame seeds or cilantro
Ingredients
- 1½ lbs pork belly, cubed and cooked
- ½ cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- Skewers (soaked if wooden)
Instructions
- Preheat grill or broiler to high.
- In a bowl, toss pork belly cubes with sweet chili sauce, soy, and lime juice.
- Thread onto skewers, spacing pieces slightly.
- Grill or broil for 6–8 minutes, turning once, until caramelized and hot.
- Serve with extra sauce and lime wedges on the side.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.