Crispy Pork Belly Bites with Chili-Lime Glaze

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 20 min  ·  cook 1 hr 50 min  ·  total 2 hr 10 min  ·  difficulty hard

Pork belly is slow-roasted until tender, then seared into crisp bites and tossed in a bright chili-lime tamari glaze. Serve hot as a small-plate dish or as a rich main over simply cooked greens.

Per serving

Ingredients

• 800 g pork bellyPork, Belly
• 6 g saltSalt, Table
• 2 g black pepperSpices, Pepper, black
• 15 ml avocado oilOil, Avocado
• 30 g tamariSoy sauce made from soy (tamari)
• 25 g lime juiceLime juice, Raw
• 4 g chili powderSpices, Chili powder
• 3 g cuminSpices, Cumin seed
• 2 g garlic powderSpices, Garlic powder
• 1 g crushed red pepperSpices, Pepper, red or cayenne
• 6 g sesame seeds
• 6 g cilantroCilantro, Raw

Method

1. Preheat the oven to 300°F. Line a sheet pan with foil and set a wire rack on top.
2. Pat the pork belly dry. Score the fat cap in a shallow crosshatch. Season all over with the salt and black pepper, then place fat-side up on the rack.
3. Roast for 90 minutes, until the fat is rendering and the meat is tender. Let rest for 10 minutes, then cut into 2 cm cubes.
4. Heat a large skillet over medium-high heat. Add the avocado oil, then add the pork belly cubes in a single layer. Sear, turning every 2 to 3 minutes, until deeply crisp on several sides, about 6 to 8 minutes. Spoon off most of the rendered fat from the pan.
5. While the pork crisps, combine the tamari, lime juice, chili powder, cumin, garlic powder, and crushed red pepper in a small bowl to make the glaze.
6. Increase the heat to high. Pour the glaze into the skillet and toss the pork for 30 to 60 seconds until the liquid bubbles and lightly coats the cubes. Remove from heat immediately to avoid burning the spices.
7. Transfer to a serving dish and sprinkle with the sesame seeds and chopped cilantro. Serve hot.

Tips

• Soy sauce can be used in place of tamari in the same amount.
• An air fryer can crisp the roasted cubes at 400°F for about 8 to 10 minutes, shaking once.
• Leftovers keep refrigerated for up to 3 days; re-crisp in a hot skillet before glazing.