20 Delicious Sliced Pork Belly Recipes for Every Occasion

Dive into the succulent world of sliced pork belly with our roundup of 20 Delicious Sliced Pork Belly Recipes for Every Occasion! Whether you’re craving quick weeknight dinners, festive seasonal favorites, or just some good old-fashioned comfort food, we’ve got a dish to satisfy every palate. Perfectly crispy, tender, and packed with flavor, these recipes are sure to inspire your next culinary adventure. Let’s get cooking!

Braised Sliced Pork Belly with Soy Sauce and Star Anise

There’s something deeply comforting about braised pork belly, especially when it’s infused with the warm, aromatic flavors of soy sauce and star anise. This dish is a cozy hug in a bowl, perfect for those evenings when you crave something hearty yet effortlessly elegant.

Ingredients

• 1.5 lbs pork belly, sliced into 1-inch pieces
• 2 tbsp vegetable oil
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 4 star anise pods
• 2 cups water
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 1/2 tsp black pepper

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the pork belly slices and sear until golden brown on all sides, about 5 minutes.
2. Stir in the minced garlic and sliced ginger, cooking for another minute until fragrant.
3. Add the soy sauce, brown sugar, star anise pods, and black pepper to the pot, stirring to coat the pork belly evenly.
4. Pour in the water, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 1.5 hours, or until the pork is tender and the sauce has thickened.
5. Remove the star anise pods before serving. The pork belly should be melt-in-your-mouth tender, with a rich, glossy sauce that’s perfect over steamed rice.

The magic of this dish lies in the slow braise, which transforms the pork belly into something unbelievably tender, while the star anise adds a subtle licorice note that’s utterly addictive.

Tip: For an extra layer of flavor, try adding a splash of rice wine or a cinnamon stick during the braising process.

Crispy Sliced Pork Belly with Honey Glaze

This Crispy Sliced Pork Belly with Honey Glaze is a game-changer for your dinner table, offering a perfect balance of crunch and sweetness that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs pork belly, skin on
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 400°F. Score the pork belly skin in a criss-cross pattern with a sharp knife, being careful not to cut into the meat.
2. Rub the pork belly all over with 1 tbsp olive oil, then season with 1 tsp salt and 1 tsp black pepper, making sure to get into the scores.
3. Place the pork belly on a wire rack over a baking tray and bake for 50 minutes, or until the skin starts to crisp up.
4. While the pork is baking, mix together 1/2 cup honey, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, and 1 tsp garlic powder in a small saucepan over low heat. Simmer for 5 minutes until slightly thickened.
5. After 50 minutes, brush the pork belly with half of the honey glaze and return to the oven for another 10 minutes. Repeat with the remaining glaze and bake for a final 10 minutes, or until the skin is crispy and the glaze is sticky.
6. Let the pork belly rest for 5 minutes before slicing. The magic here is in the contrast between the ultra-crispy skin and the sticky, sweet glaze that clings to each slice.

Tip: For extra crispiness, you can broil the pork belly for the last 2-3 minutes, but keep a close eye to prevent burning.

Garlic Butter Sliced Pork Belly Skewers

These Garlic Butter Sliced Pork Belly Skewers are a game-changer for your next grill session, offering a perfect balance of savory garlic butter and succulent pork.

Ingredients

• 1 lb sliced pork belly, cut into 1-inch strips
• 3 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• 1/4 tsp salt
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small bowl, mix together 3 tbsp melted unsalted butter, 4 cloves minced garlic, 1 tbsp soy sauce, 1 tbsp brown sugar, 1/2 tsp black pepper, and 1/4 tsp salt to create the marinade.
3. Thread the sliced pork belly onto the soaked wooden skewers, folding the strips accordion-style for even cooking.
4. Brush the skewers generously with the garlic butter marinade on all sides.
5. Grill the skewers for 4-5 minutes per side, or until the pork is crispy and caramelized, basting with additional marinade halfway through.

The magic of these skewers lies in the caramelized edges of the pork belly, which soak up the rich garlic butter flavors for an irresistible bite every time.

Tip: For an extra flavor boost, let the skewers marinate in the garlic butter mixture for 30 minutes before grilling.

Spicy Sliced Pork Belly Stir-Fry with Vegetables

Get ready to spice up your dinner routine with this Spicy Sliced Pork Belly Stir-Fry with Vegetables, a dish that packs a punch of flavor and comes together in no time.

Ingredients

• 1 lb pork belly, thinly sliced
• 2 tbsp vegetable oil
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1/2 cup red bell pepper, sliced
• 1/2 cup green bell pepper, sliced
• 1/2 cup onion, sliced
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced for garnish
• 1 tsp sesame seeds for garnish

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced pork belly and cook until browned and crispy, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add garlic and ginger, sautéing for about 30 seconds until fragrant. Add the red and green bell peppers along with the onion, stirring frequently for 3-4 minutes until vegetables are just tender.
3. Return the pork belly to the skillet. Add soy sauce, gochujang, honey, sesame oil, and red pepper flakes, stirring well to coat everything evenly. Cook for another 2-3 minutes until everything is heated through and the sauce has thickened slightly.
4. Garnish with sliced green onions and sesame seeds before serving.

The magic of this dish lies in the perfect balance of spicy, sweet, and savory flavors, all wrapped up in the crispy texture of the pork belly.

Tip: For an extra kick, add an additional teaspoon of gochujang or a sprinkle more of red pepper flakes to suit your heat preference.

Sliced Pork Belly Tacos with Avocado Salsa

These Sliced Pork Belly Tacos with Avocado Salsa are a game-changer for taco night, offering a perfect blend of crispy, savory pork and creamy, tangy salsa.

Ingredients

• 1 lb pork belly, sliced into 1/2-inch strips
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1/2 tsp salt

Instructions

1. Preheat a large skillet over medium-high heat and add olive oil. Season pork belly strips with 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder. Cook in the skillet for 4-5 minutes per side until crispy and golden brown. Remove from heat and let rest for 2 minutes.
2. While the pork rests, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
3. In a medium bowl, combine diced avocado, red onion, jalapeño, cilantro, lime juice, and 1/2 tsp salt to make the avocado salsa.
4. Assemble the tacos by placing a few slices of pork belly on each tortilla and topping with a generous spoonful of avocado salsa.

The contrast between the crispy pork belly and the fresh, creamy avocado salsa creates a taco that’s bursting with flavor and texture.

Tip: For an extra kick, leave the seeds in the jalapeño or add a dash of hot sauce to the avocado salsa.

Maple Glazed Sliced Pork Belly with Roasted Apples

This Maple Glazed Sliced Pork Belly with Roasted Apples is a showstopper that combines the rich flavors of pork with the sweet tang of maple and apples, perfect for a cozy dinner that feels a bit special.

Ingredients

• 1.5 lbs pork belly, sliced into 1-inch strips
• 2 medium apples, cored and sliced into wedges
• 1/4 cup pure maple syrup
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F. In a small bowl, whisk together the maple syrup, soy sauce, olive oil, garlic powder, salt, and black pepper.
2. Arrange the pork belly slices in a single layer in a baking dish. Pour the maple glaze over the pork, ensuring each piece is well coated.
3. Roast in the preheated oven for 30 minutes, then add the apple wedges around the pork. Baste everything with the glaze from the bottom of the dish.
4. Continue roasting for another 20-25 minutes, or until the pork is crispy and the apples are tender and caramelized.

The magic of this dish lies in the caramelization of the maple glaze, which creates a sticky, sweet crust on the pork belly, while the apples soften into a perfect, slightly tart complement.

Tip: For an extra crispy finish, broil the pork belly for the last 2-3 minutes of cooking, watching closely to prevent burning.

Sliced Pork Belly Ramen with Soft-Boiled Eggs

There’s nothing like a bowl of rich, savory ramen to warm you up, and this Sliced Pork Belly Ramen with Soft-Boiled Eggs is a game-changer for home cooks looking to impress.

Ingredients

• 1 lb pork belly, sliced into 1/4-inch thick pieces
• 4 cups chicken broth
• 2 cups water
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 2 packs ramen noodles (about 7 oz each)
• 4 soft-boiled eggs, halved
• 2 green onions, thinly sliced
• 1 tbsp sesame oil

Instructions

1. In a large pot, combine chicken broth, water, soy sauce, mirin, sugar, garlic, and ginger. Bring to a boil over medium-high heat.
2. Add the sliced pork belly to the pot, reduce heat to low, and simmer for 20 minutes until the pork is tender.
3. While the pork simmers, cook the ramen noodles according to package instructions. Drain and set aside.
4. Heat sesame oil in a pan over medium heat. Add the cooked pork belly slices and cook for 2-3 minutes on each side until lightly browned.
5. Divide the noodles between four bowls. Ladle the broth over the noodles, then top with pork belly slices, soft-boiled eggs, and green onions.

The caramelized edges of the pork belly add a delightful contrast to the silky broth and creamy eggs, making every bite a perfect balance of textures.

Tip: For extra flavor, marinate the pork belly in a mixture of soy sauce, mirin, and garlic for an hour before cooking.

BBQ Sliced Pork Belly Sliders with Coleslaw

These BBQ Sliced Pork Belly Sliders with Coleslaw are the perfect bite-sized treats that pack a punch of flavor, combining smoky, sweet, and crunchy textures in every bite.

Ingredients

• 1 lb pork belly, sliced into 1/2-inch strips
• 1/2 cup your favorite BBQ sauce
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 2 cups coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 8 slider buns

Instructions

1. Preheat your oven to 375°F. In a bowl, mix the pork belly strips with olive oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated.
2. Arrange the pork belly on a baking sheet in a single layer. Bake for 25 minutes, then flip the strips and bake for another 20 minutes until crispy.
3. While the pork cooks, prepare the coleslaw by combining coleslaw mix, mayonnaise, apple cider vinegar, and sugar in a bowl. Mix well and refrigerate until ready to use.
4. Once the pork is crispy, remove from the oven and toss with BBQ sauce until fully coated.
5. Assemble the sliders by placing a few strips of BBQ pork belly on the bottom half of each bun, topping with a spoonful of coleslaw, and covering with the top half of the bun.

The magic of these sliders lies in the contrast between the crispy, smoky pork belly and the cool, crunchy coleslaw, making them irresistible at any gathering.

Tip: For an extra kick, add a pinch of cayenne pepper to the pork belly seasoning mix.

Sliced Pork Belly and Kimchi Fried Rice

Transform your leftover rice into a flavorful feast with this Sliced Pork Belly and Kimchi Fried Rice, a dish that perfectly balances spicy, savory, and umami flavors.

Ingredients

• 1 cup cooked white rice, preferably day-old
• 1/2 lb sliced pork belly, cut into bite-sized pieces
• 1/2 cup kimchi, chopped
• 2 tbsp kimchi juice
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 2 green onions, sliced
• 1 tbsp vegetable oil
• 1 egg (optional)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add sliced pork belly and cook until browned and crispy, about 5 minutes.
2. Push the pork belly to one side of the skillet. Add kimchi and kimchi juice to the other side, sautéing for 2 minutes until fragrant.
3. Mix the pork belly and kimchi together. Add cooked rice, breaking up any clumps, and stir-fry for 3 minutes.
4. Drizzle soy sauce, sesame oil, and sprinkle sugar over the rice. Continue to stir-fry for another 2 minutes until everything is well combined and the rice is slightly crispy.
5. Add green onions and stir for another 30 seconds. If using, push the rice to one side, fry an egg to your liking in the empty space, then serve on top of the rice.

The magic of this dish lies in the crispy pork belly mingling with the tangy kimchi, creating a symphony of textures and flavors that’s irresistibly hearty.

Tip: For an extra kick, add a teaspoon of gochujang (Korean chili paste) when you add the kimchi.

Herb Crusted Sliced Pork Belly with Mashed Potatoes

This Herb Crusted Sliced Pork Belly with Mashed Potatoes is a showstopper that’s surprisingly simple to make, offering a perfect balance of crispy, herby goodness against creamy, buttery potatoes.

Ingredients

• 1.5 lbs pork belly, skin scored
• 1 tbsp olive oil
• 2 tbsp mixed fresh herbs (thyme, rosemary, sage), finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 2 lbs potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Pat the pork belly dry with paper towels, then rub all over with olive oil, mixed herbs, 1 tsp salt, 1/2 tsp black pepper, and minced garlic.
2. Place the pork belly on a rack in a roasting pan, skin side up. Roast for 1 hour, then increase the temperature to 425°F and roast for another 20-30 minutes until the skin is crispy and golden.
3. While the pork belly cooks, boil the potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
4. Add heavy cream, butter, 1/2 tsp salt, and 1/4 tsp black pepper to the potatoes. Mash until smooth and creamy.
5. Let the pork belly rest for 10 minutes before slicing. Serve alongside the mashed potatoes.

The contrast between the crispy, herb-crusted pork belly and the smooth, rich mashed potatoes creates a dish that’s as satisfying to eat as it is impressive to serve.

Tip: For extra crispy skin, pat the pork belly dry and leave it uncovered in the fridge overnight before cooking.

Sliced Pork Belly Pancakes with Scallions

These Sliced Pork Belly Pancakes with Scallions are a delightful twist on the classic, offering a perfect balance of savory and sweet with a crispy edge that’s irresistible.

Ingredients

• 1 lb pork belly, thinly sliced
• 1 cup all-purpose flour
• 1/2 cup water
• 1 egg
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 scallions, finely chopped
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together the flour, water, and egg until smooth to create the pancake batter.
2. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the pork belly slices and cook for 3-4 minutes on each side until golden and crispy. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil. Pour in the pancake batter, spreading it evenly to form a thin layer. Sprinkle the cooked pork belly and scallions over the batter.
4. Cook the pancake for 2-3 minutes until the edges start to crisp, then flip and cook for another 2 minutes until golden brown.
5. In a small bowl, mix together the soy sauce, sugar, salt, and black pepper. Drizzle this sauce over the pancake before serving.

The magic of this dish lies in the contrast between the crispy pancake and the tender, flavorful pork belly, making it a standout for any meal.

Tip: For an extra crispy pancake, let the batter sit for 10 minutes before cooking to allow the flour to fully hydrate.

Sweet and Sour Sliced Pork Belly

This Sweet and Sour Sliced Pork Belly is a delightful twist on the classic, offering a perfect balance of flavors that will have everyone asking for seconds.

Ingredients

• 1 lb pork belly, sliced into 1/2-inch pieces
• 1/4 cup cornstarch
• 2 tbsp vegetable oil
• 1/3 cup white sugar
• 1/3 cup rice vinegar
• 1/4 cup ketchup
• 2 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• 1/2 cup pineapple chunks
• 1/2 cup bell pepper, diced

Instructions

1. Coat the pork belly slices evenly with cornstarch.
2. Heat vegetable oil in a large skillet over medium-high heat. Add the pork belly and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
3. In the same skillet, combine white sugar, rice vinegar, ketchup, soy sauce, garlic powder, and ginger powder. Stir and bring to a simmer.
4. Add the cooked pork belly, pineapple chunks, and bell pepper to the skillet. Stir to coat everything in the sauce and cook for another 5 minutes, until the sauce thickens and the vegetables are slightly tender.
5. Serve hot over rice or noodles for a meal that’s bursting with tangy, sweet, and savory flavors all at once.

The caramelized edges of the pork belly paired with the vibrant sauce make this dish a standout. Tip: For an extra crispy texture, let the pork belly sit at room temperature for 10 minutes after coating with cornstarch before cooking.

Sliced Pork Belly Curry with Coconut Milk

This Sliced Pork Belly Curry with Coconut Milk is a comforting dish that brings together rich flavors and creamy textures, perfect for a cozy dinner.

Ingredients

• 1 lb pork belly, sliced into 1/2-inch pieces
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup water
• Fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the pork belly and cook until browned on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion, garlic, and ginger. Cook until the onion is soft, about 3 minutes.
3. Stir in the curry powder and cook for 1 minute until fragrant.
4. Return the pork belly to the pot. Add the coconut milk, fish sauce, brown sugar, salt, black pepper, and water. Stir to combine.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally, until the pork is tender.
6. Uncover and cook for an additional 10 minutes to thicken the sauce slightly.
7. Garnish with fresh cilantro before serving.

The magic of this dish lies in the slow simmering that melds the spices with the coconut milk, creating a deeply flavorful curry that’s both rich and comforting.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Grilled Sliced Pork Belly with Peach Chutney

Grilled Sliced Pork Belly with Peach Chutney is a summer BBQ showstopper, combining smoky, savory pork with a sweet and tangy peach topping that’s simply irresistible.

Ingredients

• 1 lb pork belly, sliced into 1/2-inch strips
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 cups peaches, peeled and diced
• 1/4 cup red onion, finely chopped
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Rub the pork belly slices with olive oil, then season both sides with 1 tsp salt and 1 tsp black pepper.
3. Grill the pork belly for 4-5 minutes per side, or until nicely charred and cooked through.
4. While the pork is grilling, combine the peaches, red onion, apple cider vinegar, brown sugar, ground ginger, and red pepper flakes in a small saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until the mixture thickens slightly.
5. Serve the grilled pork belly slices topped with the warm peach chutney.

The contrast between the crispy, fatty pork and the bright, spicy-sweet chutney makes every bite a delightful surprise.

Tip: For an extra smoky flavor, add a handful of soaked wood chips to your grill before cooking the pork.

Sliced Pork Belly and Mushroom Risotto

This Sliced Pork Belly and Mushroom Risotto is a comforting dish that combines rich flavors and creamy textures, perfect for a cozy dinner at home.

Ingredients

• 1 cup Arborio rice
• 4 oz sliced pork belly, cut into bite-sized pieces
• 1 cup mixed mushrooms, sliced
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pan, heat olive oil over medium heat. Add sliced pork belly and cook until crispy, about 5 minutes. Remove and set aside.
2. In the same pan, add butter, onion, and garlic. Cook until soft, about 3 minutes.
3. Add Arborio rice and stir to coat with butter. Toast for 2 minutes until slightly translucent.
4. Pour in white wine and stir until absorbed. Begin adding warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
5. After about 15 minutes, when the rice is almost tender, stir in the mixed mushrooms and continue cooking until the rice is al dente and the mushrooms are soft.
6. Remove from heat. Stir in Parmesan cheese, crispy pork belly, and season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

The crispy pork belly adds a delightful contrast to the creamy risotto, while the mushrooms bring an earthy depth that makes this dish irresistibly comforting.

Tip: For an extra layer of flavor, try using a mix of wild mushrooms like shiitake and oyster.

Caramelized Sliced Pork Belly with Brussels Sprouts

This Caramelized Sliced Pork Belly with Brussels Sprouts is a game-changer for weeknight dinners, offering a perfect balance of sweet, savory, and crispy textures.

Ingredients

• 1 lb pork belly, sliced into 1/2-inch pieces
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread them out on one side of the baking sheet.
3. In the same bowl, mix the pork belly slices with 1 tbsp olive oil, 2 tbsp brown sugar, 1 tbsp soy sauce, and 1 tsp garlic powder until well coated. Arrange the slices on the other side of the baking sheet.
4. Bake for 25 minutes, then flip the pork belly slices and stir the Brussels sprouts. Bake for another 10-15 minutes until the pork is caramelized and the sprouts are tender and slightly charred.

The magic of this dish lies in the caramelization of the pork belly, which creates a irresistible glaze that pairs beautifully with the earthy Brussels sprouts.

Tip: For extra crispiness, broil the pork belly for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Sliced Pork Belly Banh Mi Sandwich

This Sliced Pork Belly Banh Mi Sandwich brings a crispy, savory twist to your lunch routine, combining juicy pork belly with fresh, crunchy veggies in a soft baguette.

Ingredients

• 1 lb pork belly, sliced into 1/4-inch thick pieces
• 1 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 baguette, halved lengthwise
• 1/4 cup mayonnaise
• 1/2 cup pickled carrots and daikon
• 1/4 cup cilantro leaves
• 1 jalapeño, thinly sliced

Instructions

1. In a bowl, mix 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp honey, 1 tsp garlic powder, and 1/2 tsp black pepper. Add the pork belly slices, ensuring they’re well coated. Marinate for 30 minutes.
2. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Cook the pork belly slices for 3-4 minutes per side until crispy and golden brown.
3. Spread 1/4 cup mayonnaise on the inside of the baguette. Layer the cooked pork belly, 1/2 cup pickled carrots and daikon, 1/4 cup cilantro leaves, and jalapeño slices.
4. Press the sandwich lightly and cut into two servings. The contrast between the crispy pork belly and the fresh, tangy pickles makes every bite a delightful mix of textures and flavors.

Tip: For an extra crunch, lightly toast the baguette before assembling the sandwich.

Smoked Sliced Pork Belly with Apple Cider Vinegar Sauce

Get ready to elevate your pork belly game with this irresistible smoked version, glazed with a tangy apple cider vinegar sauce that’s sure to impress.

Ingredients

• 1.5 lbs pork belly, skin on
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/2 cup apple cider vinegar
• 2 tbsp honey
• 1 tbsp soy sauce

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, pat the pork belly dry with paper towels. Rub the olive oil all over the pork belly, then evenly coat it with the salt, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper.
2. Place the pork belly in the smoker, skin side up, and smoke for 3 hours, or until the internal temperature reaches 165°F.
3. While the pork belly smokes, make the sauce by combining the apple cider vinegar, honey, and soy sauce in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
4. Once the pork belly reaches 165°F, remove it from the smoker and let it rest for 10 minutes. Slice into 1/2-inch pieces, then brush generously with the apple cider vinegar sauce.
5. Serve immediately, with extra sauce on the side for dipping.

The magic of this dish lies in the perfect balance between the smoky richness of the pork and the bright, tangy kick of the apple cider vinegar sauce, creating a flavor profile that’s complex yet utterly approachable.

Tip: For an extra crispy skin, broil the sliced pork belly for 1-2 minutes after brushing with the sauce, but keep a close eye to prevent burning.

Sliced Pork Belly and Pineapple Kebabs

These Sliced Pork Belly and Pineapple Kebabs are a tropical twist on your usual grill fare, combining juicy pineapple with rich, savory pork belly for a flavor explosion.

Ingredients

• 1 lb pork belly, sliced into 1-inch pieces
• 2 cups fresh pineapple, cut into 1-inch chunks
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp olive oil, 1 tsp garlic powder, and 1/2 tsp ground black pepper to create the marinade.
2. Add the sliced pork belly to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the refrigerator.
3. Preheat your grill to medium-high heat (about 375°F).
4. Thread the marinated pork belly and pineapple chunks alternately onto the soaked bamboo skewers.
5. Grill the kebabs for about 4-5 minutes on each side, or until the pork is nicely charred and cooked through.

The caramelization from the honey and the natural sugars in the pineapple create a beautifully glazed finish that’s as visually appealing as it is tasty.

Tip: For an extra flavor boost, brush the kebabs with any remaining marinade during the first few minutes of grilling.

Sichuan Style Sliced Pork Belly with Peppercorns

Get ready to spice up your dinner routine with this Sichuan Style Sliced Pork Belly with Peppercorns, a dish that’s bursting with bold flavors and a numbing spice that’s signature to Sichuan cuisine.

Ingredients

• 1 lb pork belly, sliced into 1/4-inch thick pieces
• 2 tbsp Sichuan peppercorns
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 cup green onions, sliced
• 1 tsp red pepper flakes

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the Sichuan peppercorns and toast for 1 minute until fragrant.
2. Add the sliced pork belly to the skillet. Cook for 5 minutes on each side until golden brown.
3. Stir in the minced garlic and ginger, cooking for another minute until aromatic.
4. Pour in the soy sauce, then sprinkle the sugar and salt over the pork. Stir to coat evenly.
5. Add the green onions and red pepper flakes, cooking for an additional 2 minutes.
6. Remove from heat and serve hot. The combination of the crispy pork belly with the numbing Sichuan peppercorns creates a uniquely addictive flavor profile.

Tip: For an extra kick, garnish with additional Sichuan peppercorns before serving.

Conclusion

We hope this roundup of 20 delicious sliced pork belly recipes inspires your next meal, whether it’s a cozy family dinner or a festive gathering. Each recipe offers a unique twist on this versatile ingredient, promising flavors that’ll delight. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!