Crispy-edged, tender pork belly cubes glazed in a sweet and savory maple reduction with hints of soy, garlic, and spice. These bite-sized morsels are sticky, succulent, and endlessly craveable.
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Preheat oven to 325°F (160°C).
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Season the pork belly cubes with salt and pepper.
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Heat a large, ovenproof skillet or roasting pan over medium-high heat. Add olive oil, then sear pork belly cubes for 2–3 minutes per side until golden brown.
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Add ½ cup broth or water to the pan. Cover tightly with foil.
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Transfer to oven and roast for 1 hour to render fat and tenderize the meat.
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While pork belly roasts, make the glaze: In a small saucepan, combine maple syrup, soy sauce, vinegar, mustard, garlic, and chili flakes.
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Simmer over medium heat for 5–7 minutes, stirring occasionally. Optional: whisk in cornstarch slurry to thicken slightly.
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After 1 hour, remove foil, brush pork belly generously with the glaze, and raise oven temperature to 400°F (200°C).
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Roast uncovered for 15–20 minutes, turning once and brushing with more glaze until caramelized and crispy.
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Transfer pork belly bites to a serving platter.
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Drizzle with remaining glaze and garnish with:
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Chopped scallions
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Toasted sesame seeds
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Chili threads or microgreens (optional)
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Serve warm with toothpicks or mini forks.
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Asian twist: Add a splash of hoisin or a few drops of sesame oil to the glaze.
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Spicy lovers: Use hot honey or add a pinch of cayenne.
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Make ahead: Roast the pork belly in advance, refrigerate, and reheat + glaze just before serving.
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Drink: Bourbon, cider, or a smoky porter
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Side: Pickled vegetables, kimchi, or slaw
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Bread: Serve on steamed bao buns or mini cornbread rounds for a slider-style dish
Ingredients
Directions
-
Preheat oven to 325°F (160°C).
-
Season the pork belly cubes with salt and pepper.
-
Heat a large, ovenproof skillet or roasting pan over medium-high heat. Add olive oil, then sear pork belly cubes for 2–3 minutes per side until golden brown.
-
Add ½ cup broth or water to the pan. Cover tightly with foil.
-
Transfer to oven and roast for 1 hour to render fat and tenderize the meat.
-
While pork belly roasts, make the glaze: In a small saucepan, combine maple syrup, soy sauce, vinegar, mustard, garlic, and chili flakes.
-
Simmer over medium heat for 5–7 minutes, stirring occasionally. Optional: whisk in cornstarch slurry to thicken slightly.
-
After 1 hour, remove foil, brush pork belly generously with the glaze, and raise oven temperature to 400°F (200°C).
-
Roast uncovered for 15–20 minutes, turning once and brushing with more glaze until caramelized and crispy.
-
Transfer pork belly bites to a serving platter.
-
Drizzle with remaining glaze and garnish with:
-
Chopped scallions
-
Toasted sesame seeds
-
Chili threads or microgreens (optional)
-
-
Serve warm with toothpicks or mini forks.
-
Asian twist: Add a splash of hoisin or a few drops of sesame oil to the glaze.
-
Spicy lovers: Use hot honey or add a pinch of cayenne.
-
Make ahead: Roast the pork belly in advance, refrigerate, and reheat + glaze just before serving.
-
Drink: Bourbon, cider, or a smoky porter
-
Side: Pickled vegetables, kimchi, or slaw
-
Bread: Serve on steamed bao buns or mini cornbread rounds for a slider-style dish