Crispy Pork Belly Bites

Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
Season: Big Flavors, Beautiful Food

By Nik Sharma

Published 2018

  • About

When I eat out in Chinatown in San Francisco or Oakland, I always order pork belly. The crisp outer skin coated with a sweet-and-sour glaze encases meltingly tender meat within. Pure heaven. Here’s my version of that dish.


  • 2 lb [910 g] pork belly
  • ¼ cup [50


Pat the pork belly dry with paper towels and put it in a dish or pan. Mix the sugar and salt in a small bowl and rub both sides of the pork with the mixture. Cover with plastic wrap and refrigerate for at least 6 hours, but no more than 12 hours.

Unwrap the pork belly, rinse off the sugar and salt, and pat dry. In a spice grinder, grind the rosemary, fennel s