Nitrate & Nitrite Free Crispy Pork Belly Bites
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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
- 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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