Pork Belly Bites

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Whether you prefer them as Smoked “Burnt Ends” or Asian-Style Sticky Glazed Bites, cooking pork belly in small, bite-sized cubes is the best way to get a maximum contrast between rendered, melt-in-your-mouth fat and crispy edges.

Here are two popular ways to prepare them depending on your flavor profile:

Option 1: Sticky BBQ “Burnt Ends” Style (Oven or Smoker)

This method renders the rich fat low-and-slow, then finishes the bites in a sweet, sticky barbecue glaze.

Ingredients:

  • Pork Belly: 2 to 3 lbs skinless pork belly, cut into 1-inch cubes
  • Binder: 1 tbsp yellow mustard or olive oil
  • Dry Rub: 1/2 cup brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper
  • The Glaze: 1/2 cup BBQ sauce, 1/4 cup butter (cubed), 2 tbsp honey or maple syrup, 1 tbsp apple cider vinegar

Instructions:

  1. Prep & Season: Preheat oven to 275°F (135°C). Toss the cubed pork belly with mustard/oil, then coat generously with the brown sugar dry rub.
  2. Slow Roast: Arrange cubes on a wire rack set over a foil-lined baking sheet. Bake for 2 to 2.5 hours until tender and the fat has rendered.
  3. Glaze & Caramelize: Transfer the bites into a foil pan, add the butter, BBQ sauce, honey, and apple cider vinegar, tossing to coat evenly. Cover tightly with foil and return to the oven for 30 minutes. Uncover for the last 10 minutes so the glaze thickens into a shiny, sticky coating.

Option 2: Crispy Asian Sweet & Garlic Glazed (Air Fryer or Skillet)

This method gives you a crispier outer crunch paired with a savory soy-garlic glaze.

Ingredients:

  • Pork Belly: 1.5 lbs skinless pork belly, cut into 3/4-inch bites
  • Seasoning: 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp cornstarch (for extra crispiness)
  • The Sauce: 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp minced garlic, 1 tsp grated ginger, 1 tsp sesame oil, 1 tbsp sweet chili or sriracha

Instructions:

  1. Crisp the Pork:
    • Air Fryer: Toss pork belly cubes with salt, pepper, and cornstarch. Air fry at 380°F (190°C) for 15 to 18 minutes, shaking the basket halfway, until deep golden and crunchy.
    • Skillet: Sear the seasoned cubes in a hot dry skillet over medium-high heat for 10–12 minutes, draining excess rendered fat as it cooks, until browned on all sides.
  2. Make the Sauce: In a small saucepan, simmer the soy sauce, honey, garlic, ginger, and sesame oil for 2–3 minutes until slightly thickened.
  3. Toss & Serve: Toss the crispy hot pork belly directly in the sauce until coated, then garnish with toasted sesame seeds and sliced green onions.
(Note: If you prefer a Halal alternative with a similar rich texture, beef brisket point cubes or lamb belly cooked with the same methods work exceptionally well!)

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