Crispy Pork Belly Bites

Crispy pork belly bites are 1-inch cubes of skin-on pork belly roasted at 400°F for 25 minutes, then finished at 425°F for another 15 to 20 minutes until the skin puffs and the fat renders. The two-stage temperature is what produces the dual texture: the lower heat renders out interior fat without burning the skin, and the higher heat blasts the surface dry for crackle. A 4-ounce serving (about 8 cubes) gives you 22g protein and 46g fat for 520 calories. Patting the belly completely dry before salting is the single most important step — surface moisture is what prevents crispness. The rendered fat that drips out should be saved in a jar; it keeps for months and is the cleanest cooking fat you can make at home. A 2-pound pork belly runs $8 to $12 at most grocery stores, putting each 4-ounce serving at $1 to $1.50 — cheaper than nearly any other carnivore dinner option. The texture difference between properly dried pork belly and skipped-drying belly is dramatic; never skip the pat-dry step.

Ingredients

Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   Cut pork belly into 1-inch cubes. Pat very dry with paper towels — this is key for crispiness.

3. 3

   Toss cubes with salt and spread in a single layer on the baking sheet. Do not overcrowd.

4. 4

   Bake for 25 minutes. Remove and drain any rendered fat (save it for cooking).

5. 5

   Increase oven to 425°F. Return pork belly and bake for another 15-20 minutes until skin is puffed and golden.

6. 6

   Let cool for 5 minutes. The bites will crisp up further as they cool.

Nutrition per Serving

Watch the technique

Salt-crust technique for super-reliable crackling on roasted pork belly. The two-stage temperature approach is what produces the dual texture in this recipe. — YouTube cooking tutorial

Frequently Asked Questions