Low FODMAP Crispy Pork Belly Bites
Few things hit quite like a piece of pork belly with skin that shatters the moment you bite into it, and this recipe delivers exactly that. The two-stage roasting method — low and slow to render the fat, then a blast of high heat to crackle the skin — is what makes the texture so satisfying without any complicated equipment or deep-frying. Seasoned with five-spice, black pepper, and a touch of rice vinegar, the meat is deeply savory and fragrant all the way through. For anyone managing a sensitive gut, this kind of recipe can feel off-limits because so many Asian-inspired sauces lean heavily on garlic and onion. Here, garlic-infused oil delivers that same rich, aromatic depth without the problematic compounds, and only the green tops of scallions are used as a garnish — a small but important detail that keeps things gut-friendly. The maple syrup and tamari dipping sauce is portioned across six servings, so the sweetness stays well within a comfortable range. The result is a plate of glossy, crackling bites that look impressive enough for a dinner party but are genuinely straightforward to pull off at home. Serve them the moment they come off the board — that crunch is at its absolute best right away.
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Learn more →Ingredients
6 servings
For the pork belly
- 2 lb skin-on pork belly, in one piece
- 1 tsp fine sea salt
- ½ tsp black pepper
- ½ tsp chinese five-spice powder
- 1 tsp rice vinegar
For the dipping sauce
- 2 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp garlic-infused oil
- 1 tsp rice vinegar
- ½ tsp fresh ginger, finely grated
- ¼ tsp red pepper flakes (optional)
For serving
- 3 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pat the pork belly completely dry with paper towels, then score the skin in a crosshatch pattern with a sharp knife, cutting through the skin and just into the fat but not into the meat — cuts about 1/2 inch apart. Place the pork belly skin-side up on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 8 hours or overnight, until the skin feels dry and papery to the touch.
- 2
Remove the pork belly from the refrigerator 30 minutes before cooking. Preheat the oven to 300°F (150°C). Flip the pork belly skin-side down. Rub the meat side evenly with the five-spice powder, black pepper, and half the salt, then brush with the rice vinegar. Flip back skin-side up and rub the remaining salt into the scored skin.
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