23 Delicious Skinless Pork Belly Recipes for Every Occasion

Whether you’re planning a cozy family dinner or prepping for a festive gathering, skinless pork belly is your secret weapon for creating mouthwatering meals that impress. From quick weeknight stir-fries to slow-cooked weekend feasts, our roundup of 23 delicious recipes promises to inspire your next culinary adventure. Dive in and discover how versatile and irresistible skinless pork belly can be—your taste buds will thank you!

Crispy Skinless Pork Belly with Honey Glaze

Yield to the crunch with this no-skin-needed pork belly that’s all about the glaze. Honey meets heat in a sticky, sweet showdown that’ll have you licking your fingers.

Ingredients

• 2 lbs pork belly, skin removed, cut into 1-inch cubes
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 tbsp clarified butter

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together honey, soy sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, and cayenne pepper until fully combined.
3. Heat clarified butter in a large skillet over medium-high heat. Add pork belly cubes and sear on all sides until golden brown, about 3 minutes per side.
4. Transfer seared pork belly to the prepared baking sheet. Brush generously with the honey glaze, reserving half for later.
5. Roast in the preheated oven for 20 minutes, then flip each piece and brush with the remaining glaze. Roast for an additional 15 minutes, or until the pork is caramelized and tender.
6. Let rest for 5 minutes before serving to allow the juices to redistribute.

Keep it crispy on the outside, tender on the inside, and serve it over a bed of creamy polenta or alongside a sharp arugula salad to cut through the sweetness.

Slow Cooker Skinless Pork Belly Tacos

Pork belly tacos are the weeknight hero you didn’t know you needed. Transform tough cuts into tender, flavor-packed fillings with just a slow cooker and some patience.

Ingredients

• 2 lbs skinless pork belly, cut into 2-inch cubes
• 1 cup homemade chicken stock
• 1/4 cup apple cider vinegar
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 12 small corn tortillas, warmed
• 1/2 cup finely chopped white onion
• 1/4 cup chopped fresh cilantro
• 2 limes, cut into wedges

Instructions

1. Combine pork belly, chicken stock, apple cider vinegar, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper in a slow cooker.
2. Cook on low for 8 hours, or until pork is fork-tender. Tip: For deeper flavor, sear pork belly cubes in a hot skillet before slow cooking.
3. Remove pork from slow cooker and shred with two forks. Tip: Reserve cooking liquid to moisten pork if it dries out.
4. Serve shredded pork on warmed corn tortillas, topped with white onion, cilantro, and a squeeze of lime. Tip: For extra crunch, quick-pickle the onions in lime juice and salt before serving.

Get ready for tacos that melt in your mouth, with a smoky-spicy kick balanced by fresh toppings. Layer them high with avocado crema or a fiery salsa for an extra punch.

Asian-Inspired Skinless Pork Belly Stir Fry

Jump into flavor town with this Asian-Inspired Skinless Pork Belly Stir Fry—quick, bold, and packed with umami. Perfect for weeknights when you crave something extraordinary without the fuss.

Ingredients

• 1 lb skinless pork belly, thinly sliced against the grain
• 2 tbsp avocado oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup tamari sauce
• 1 tbsp mirin
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes
• 1 cup snap peas, trimmed
• 1 red bell pepper, julienned
• 2 green onions, sliced diagonally
• 1 tbsp toasted sesame seeds

Instructions

1. Heat avocado oil in a large wok or skillet over high heat until shimmering, about 1 minute.
2. Add pork belly slices in a single layer. Sear undisturbed for 2 minutes to develop a golden crust. Flip and sear the other side for 1 minute. Tip: Avoid overcrowding to ensure proper browning.
3. Push pork to one side. Add garlic and ginger to the empty space. Stir-fry for 30 seconds until fragrant.
4. Pour in tamari sauce and mirin. Toss everything together to coat the pork evenly. Cook for 1 minute to reduce the sauce slightly.
5. Add snap peas and red bell pepper. Stir-fry for 2 minutes until vegetables are crisp-tender. Tip: High heat is key for keeping veggies vibrant and crunchy.
6. Drizzle with toasted sesame oil and sprinkle red pepper flakes. Toss to combine.
7. Remove from heat. Garnish with green onions and toasted sesame seeds. Tip: Toasting sesame seeds enhances their nutty flavor.

Zesty and succulent, this stir fry delivers a perfect balance of savory, sweet, and spicy. Serve it over steamed jasmine rice or wrap it in butter lettuce cups for a low-carb twist.

Skinless Pork Belly Ramen with Soft-Boiled Eggs

Oozing with umami and packed with protein, this ramen turns your kitchen into a Tokyo alleyway. Sear that pork belly, swirl those noodles, and dive into a bowl of pure comfort.

Ingredients

• 1 lb skinless pork belly, sliced into 1/2-inch strips
• 4 cups chicken stock, homemade preferred
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 pasture-raised eggs
• 2 bundles (about 7 oz) fresh ramen noodles
• 1 scallion, thinly sliced
• 1 tbsp clarified butter

Instructions

1. Preheat a large skillet over medium-high heat. Add clarified butter, swirling to coat.
2. Sear pork belly strips for 3 minutes per side until golden brown. Remove and set aside.
3. Deglaze the skillet with chicken stock, scraping up browned bits. Whisk in miso paste and soy sauce.
4. Simmer the broth uncovered for 20 minutes to reduce slightly.
5. Bring a separate pot of water to a boil. Gently add eggs and cook for 6 minutes for soft-boiled. Immediately transfer to an ice bath.
6. Cook ramen noodles in the boiling water for 2 minutes. Drain and rinse under cold water.
7. Divide noodles between bowls. Ladle hot broth over, then top with pork belly, halved soft-boiled eggs, and scallions. Drizzle with sesame oil.

Melt-in-your-mouth pork belly meets silky noodles in a broth that’s rich yet balanced. Crack that egg yolk for a creamy swirl or toss in some chili oil for heat.

Grilled Skinless Pork Belly with Chimichurri Sauce

Make your taste buds dance with this fiery grilled pork belly, slathered in a vibrant chimichurri that’s anything but basic. Perfect for those who crave bold flavors and crispy edges.

Ingredients

• 1.5 lbs skinless pork belly, sliced into 1-inch thick strips
• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a bowl, whisk together olive oil, red wine vinegar, parsley, cilantro, garlic, red pepper flakes, salt, and black pepper to create the chimichurri sauce. Set aside.
3. Season the pork belly strips evenly with salt and pepper.
4. Place the pork belly on the grill. Cook for 5 minutes on each side, or until deep grill marks form and the fat renders slightly.
5. Reduce the grill heat to medium (350°F) and continue cooking for another 10 minutes, flipping once, until the pork reaches an internal temperature of 145°F.
6. Remove the pork belly from the grill and let it rest for 5 minutes to allow the juices to redistribute.
7. Slice the pork belly against the grain into bite-sized pieces.
8. Drizzle the chimichurri sauce over the grilled pork belly or serve it on the side for dipping.

Serve this dish with a side of grilled vegetables or atop a bed of creamy polenta for a meal that’s as visually stunning as it is delicious. The pork belly’s crisp exterior gives way to a melt-in-your-mouth tenderness, while the chimichurri adds a fresh, herby kick that cuts through the richness.

Skinless Pork Belly and Apple Casserole

Elevate your dinner game with this Skinless Pork Belly and Apple Casserole—a dish that melts in your mouth and packs a punch of sweet and savory flavors.

Ingredients

• 1.5 lbs skinless pork belly, cut into 1-inch cubes
• 2 cups Granny Smith apples, peeled and thinly sliced
• 1 cup yellow onion, finely diced
• 2 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup apple cider
• 1 tbsp Dijon mustard
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat clarified butter over medium-high heat until shimmering.
3. Add pork belly cubes, searing each side for 3-4 minutes until golden brown. Remove and set aside.
4. In the same skillet, sauté onions until translucent, about 3 minutes. Tip: Deglaze with a splash of apple cider to lift the fond.
5. Layer apple slices over the onions, sprinkling with thyme, cinnamon, and nutmeg.
6. Return pork belly to the skillet, nestling pieces among the apples.
7. Whisk together apple cider and Dijon mustard, then pour over the pork and apples.
8. Cover and bake for 45 minutes, then uncover and bake for an additional 15 minutes to reduce the sauce. Tip: The pork should be fork-tender.
9. Season with salt and pepper before serving. Tip: Let rest for 5 minutes to allow flavors to meld.

Luscious and tender, the pork belly contrasts beautifully with the soft, spiced apples. Serve atop a bed of creamy polenta or with crusty bread to soak up the rich sauce.

Braised Skinless Pork Belly in Soy Sauce

Here’s how to master Braised Skinless Pork Belly in Soy Sauce—tender, flavorful, and utterly addictive. Transform humble ingredients into a showstopper with this foolproof method.

Ingredients

• 2 lbs skinless pork belly, cut into 1-inch cubes
• 1/4 cup dark soy sauce
• 2 tbsp light soy sauce
• 1/4 cup Shaoxing wine
• 3 tbsp granulated sugar
• 1-inch piece ginger, thinly sliced
• 3 garlic cloves, smashed
• 2 cups water
• 1 star anise
• 1/2 tsp Sichuan peppercorns

Instructions

1. Blanch pork belly cubes in boiling water for 2 minutes to remove impurities. Drain and rinse under cold water.
2. Heat a heavy-bottomed pot over medium heat. Add pork belly, searing until golden brown on all sides, about 5 minutes total.
3. Pour in dark and light soy sauces, Shaoxing wine, and sugar. Stir to coat pork evenly.
4. Add ginger, garlic, star anise, and Sichuan peppercorns. Pour in water until pork is just covered.
5. Bring to a boil, then reduce heat to low. Simmer covered for 1.5 hours, stirring occasionally.
6. Uncover, increase heat to medium. Reduce sauce until thick and glossy, about 15 minutes, stirring frequently to prevent burning.
7. Tip: For deeper flavor, let the dish rest overnight. Reheat gently before serving.
8. Tip: Skim excess fat during simmering for a cleaner taste.
9. Tip: Serve with steamed jasmine rice to soak up the rich sauce.

The pork belly emerges meltingly soft, with a glossy, umami-packed glaze. Try pairing with pickled vegetables for a bright contrast.

Skinless Pork Belly Sliders with Coleslaw

Just when you thought pork belly couldn’t get any better, we’re stripping it down to its juicy, flavorful core. These sliders? Game-changers. Crispy, tender, and piled high with crunchy coleslaw—they’re the ultimate bite-sized indulgence.

Ingredients

• 1.5 lbs skinless pork belly, sliced into 1-inch thick strips
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp smoked paprika
• 2 tbsp grapeseed oil
• 1 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp celery seed
• 4 cups finely shredded green cabbage
• 1 cup shredded purple cabbage
• 1/2 cup grated carrot
• 12 slider buns, lightly toasted

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Season pork belly strips evenly with kosher salt, black pepper, and smoked paprika.
3. Heat grapeseed oil in a large skillet over medium-high heat until shimmering. Sear pork belly strips for 3 minutes per side until golden brown.
4. Transfer seared pork belly to the prepared baking sheet. Roast in the oven for 25 minutes, or until internal temperature reaches 145°F.
5. While pork belly roasts, whisk together mayonnaise, apple cider vinegar, honey, and celery seed in a large bowl to create the coleslaw dressing.
6. Add green cabbage, purple cabbage, and grated carrot to the dressing. Toss until evenly coated. Let sit for 10 minutes to soften.
7. Remove pork belly from the oven. Let rest for 5 minutes, then slice into 1/2-inch thick pieces.
8. Assemble sliders by placing a slice of pork belly on the bottom half of each toasted bun. Top with a generous scoop of coleslaw and cover with the top bun.

Kick back and savor the contrast of the crispy, savory pork belly against the cool, creamy coleslaw. For an extra kick, drizzle with sriracha mayo or serve with pickled jalapeños on the side.

Spicy Skinless Pork Belly Curry

Get ready to turn up the heat with this Spicy Skinless Pork Belly Curry—bold flavors, quick prep, and unforgettable taste that’ll have your followers begging for the recipe.

Ingredients

• 1.5 lbs skinless pork belly, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk, full-fat
• 1 cup chicken stock, low-sodium
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced into thin strips
• 1/2 cup fresh basil leaves, torn
• 1 lime, juiced

Instructions

1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add pork belly cubes, searing until golden brown on all sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, sauté onion until translucent, about 5 minutes. Tip: Deglaze with a splash of chicken stock to lift the fond.
4. Stir in garlic and ginger, cooking until fragrant, 30 seconds.
5. Add red curry paste, toasting for 1 minute to deepen flavors.
6. Pour in coconut milk and chicken stock, scraping the bottom to incorporate all the browned bits.
7. Return pork belly to the pot, simmering uncovered for 45 minutes, or until pork is tender. Tip: Skim off excess fat for a cleaner taste.
8. Mix in fish sauce and brown sugar, adjusting to balance the heat and sweetness.
9. Add red bell pepper, cooking for an additional 5 minutes until just tender.
10. Finish with fresh basil and lime juice, stirring gently to combine. Tip: Add basil at the last minute to preserve its vibrant color and aroma.

Just imagine the meltingly tender pork belly swimming in a rich, spicy curry—serve it over steamed jasmine rice or with crusty bread to soak up every last drop.

Skinless Pork Belly Kebabs with Vegetables

Kickstart your grill game with these succulent skinless pork belly kebabs, paired with crisp, charred veggies for that perfect bite every time.

Ingredients

• 1.5 lbs skinless pork belly, cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 8 oz cremini mushrooms, halved

Instructions

1. Preheat your grill to medium-high heat (400°F) for direct grilling.
2. In a large bowl, combine pork belly cubes with olive oil, smoked paprika, cumin, garlic powder, sea salt, and black pepper. Toss until evenly coated.
3. Thread the marinated pork belly, bell peppers, red onion, and cremini mushrooms onto skewers, alternating between meat and vegetables.
4. Place the kebabs on the preheated grill. Grill for 4 minutes on one side, then flip and grill for another 4 minutes, or until the pork is caramelized and reaches an internal temperature of 145°F.
5. Let the kebabs rest for 3 minutes before serving to allow the juices to redistribute.

Enjoy the contrast of the juicy, flavorful pork belly against the smoky, slightly charred vegetables. Serve these kebabs over a bed of cilantro-lime rice for an extra zing.

Oven-Roasted Skinless Pork Belly with Herbs

Zesty and bold, this oven-roasted skinless pork belly is your ticket to a flavor-packed dinner. Marry the richness of pork with a herbaceous punch for a dish that’s effortlessly elegant.

Ingredients

• 2 lbs skinless pork belly, trimmed
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 4 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup dry white wine

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the pork belly dry with paper towels to ensure a crisp finish.
3. Score the fat side of the pork belly in a crosshatch pattern, about 1/4 inch deep.
4. Rub the pork belly all over with olive oil, then evenly coat with rosemary, thyme, garlic, salt, and pepper.
5. Place the pork belly, fat side up, on a rack in a roasting pan.
6. Roast for 1 hour, then pour the white wine into the bottom of the pan to keep the meat moist.
7. Continue roasting for another 30-45 minutes, or until the internal temperature reaches 145°F (63°C).
8. Let rest for 10 minutes before slicing to allow juices to redistribute.

Juicy and herb-infused, this pork belly boasts a melt-in-your-mouth texture. Slice it thick for a hearty main or thin for elegant appetizers—either way, it’s a showstopper.

Skinless Pork Belly Fried Rice

Pork belly fried rice just leveled up. Skip the skin, keep the flavor—this is your weeknight hero, ready in 20.

Ingredients

• 1 lb skinless pork belly, diced into 1/2-inch cubes
• 2 cups jasmine rice, cooked and cooled
• 3 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced
• 1/2 tsp white pepper

Instructions

1. Heat a large wok over medium-high heat until a drop of water sizzles upon contact.
2. Add 1 tbsp clarified butter, swirling to coat. Add pork belly cubes. Sear until golden brown, about 3 minutes per side. Remove and set aside.
3. In the same wok, add remaining clarified butter. Pour in eggs, scrambling lightly until just set, about 30 seconds. Tip: Don’t overcook—eggs will finish with the rice.
4. Toss in rice, breaking up clumps with a spatula. Stir-fry for 2 minutes until grains are separate and slightly crispy.
5. Return pork belly to wok. Add peas and carrots, soy sauce, oyster sauce, and white pepper. Stir-fry for another 2 minutes, ensuring everything is evenly coated.
6. Drizzle with sesame oil, sprinkle green onions. Give one final toss. Tip: Sesame oil adds depth—add it off the heat to preserve its aroma.
7. Serve immediately. Tip: For a crispy bottom, press rice down in the wok for 30 seconds before serving.

Welcome to texture town—crispy rice, tender pork, and that umami punch. Plate it with a fried egg on top for extra glory.

Skinless Pork Belly and Mushroom Pasta

Rethink pasta night with this umami-packed, no-fuss dish that’s all about bold flavors and quick prep. Skinless pork belly meets earthy mushrooms in a creamy sauce that clings to every strand.

Ingredients

• 1 lb skinless pork belly, thinly sliced into 1/4-inch strips
• 8 oz cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 12 oz dried fettuccine
• 1/4 cup grated Parmigiano-Reggiano
• 2 tbsp flat-leaf parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add fettuccine and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add pork belly strips in a single layer; cook until golden and crispy, about 3 minutes per side. Transfer to a plate.
3. In the same skillet, melt butter over medium heat. Add mushrooms and cook, stirring occasionally, until deeply browned, about 5 minutes.
4. Stir in garlic and cook until fragrant, about 30 seconds. Pour in heavy cream and bring to a simmer, scraping up any browned bits from the skillet.
5. Return pork belly to the skillet. Add cooked pasta, tossing to coat. If needed, loosen sauce with reserved pasta water 1 tbsp at a time.
6. Remove from heat. Stir in Parmigiano-Reggiano and parsley. Season with salt and pepper.

Melt-in-your-mouth pork belly and tender mushrooms create a luxurious texture, while the creamy sauce delivers a rich, savory depth. Serve with a crisp green salad to cut through the richness.

Barbecue Skinless Pork Belly Sandwiches

Yum doesn’t even begin to cover it. These sandwiches? Game-changing. Tender, smoky pork belly meets a tangy, sweet barbecue hug—all snug in a soft bun. Let’s dive in.

Ingredients

• 2 lbs skinless pork belly, sliced into 1-inch thick strips
• 1 cup homemade barbecue sauce (or high-quality store-bought)
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp cayenne pepper
• 1/2 cup apple cider vinegar
• 4 soft brioche buns, lightly toasted
• 1/4 cup clarified butter
• 1 cup coleslaw mix (for serving)

Instructions

1. Preheat your smoker to 225°F. Tip: Use hickory wood chips for a deep, smoky flavor.
2. In a bowl, mix smoked paprika, garlic powder, and cayenne pepper. Rub this blend evenly over the pork belly strips.
3. Place the pork belly in the smoker. Smoke for 3 hours, or until the internal temperature reaches 165°F. Tip: Spritz with apple cider vinegar every hour to keep it moist.
4. Remove the pork belly from the smoker. Increase the smoker temperature to 350°F.
5. Brush the pork belly with clarified butter and return to the smoker for 15 minutes to crisp the exterior.
6. Slice the pork belly into bite-sized pieces. Toss with barbecue sauce until fully coated.
7. Assemble the sandwiches: Layer the saucy pork belly on the toasted brioche buns. Top with coleslaw mix for crunch. Tip: Serve with extra barbecue sauce on the side for dipping.

Perfectly balanced between smoky, sweet, and tangy, these sandwiches are a texture dream. Try serving them with pickled jalapeños for an extra kick.

Skinless Pork Belly and Potato Hash

Fire up your skillet for a dish that’s all about bold flavors and crispy textures. This skinless pork belly and potato hash is your next breakfast obsession, packed with savory goodness and golden crunch.

Ingredients

• 1 lb skinless pork belly, diced into 1/2-inch cubes
• 2 cups Yukon gold potatoes, peeled and diced into 1/2-inch cubes
• 1/4 cup clarified butter
• 1/2 cup yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to season
• Freshly ground black pepper, to season
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat a large cast-iron skillet over medium-high heat. Add clarified butter and let it melt until shimmering.
2. Add diced pork belly to the skillet. Cook for 5-7 minutes, stirring occasionally, until the cubes are golden brown and crispy.
3. Remove pork belly with a slotted spoon and set aside on a paper towel-lined plate.
4. In the same skillet, add diced potatoes. Cook for 10 minutes, stirring occasionally, until they start to soften and turn golden.
5. Add finely diced yellow onion and minced garlic to the skillet. Cook for 3-4 minutes until the onion is translucent.
6. Stir in smoked paprika and ground cumin. Season with salt and freshly ground black pepper to taste.
7. Return the cooked pork belly to the skillet. Stir to combine and cook for an additional 2 minutes to meld the flavors.
8. Push the hash to one side of the skillet. Pour lightly beaten eggs into the empty space. Scramble the eggs until just set, then fold them into the hash.
9. Garnish with chopped fresh parsley before serving.

Kickstart your morning with this hash’s perfect balance of crispy pork belly and tender potatoes. The smoky paprika and cumin add depth, while the runny eggs bring it all together. Serve it straight from the skillet for a rustic, shareable breakfast.

Skinless Pork Belly Pho

Kickstart your culinary adventure with this Skinless Pork Belly Pho—a twist on the classic that’s bold, flavorful, and utterly irresistible. Perfect for those who crave depth without the fuss.

Ingredients

• 1 lb skinless pork belly, thinly sliced
• 8 cups beef bone broth, simmered
• 1 large yellow onion, halved and charred
• 3-inch piece of ginger, smashed and charred
• 2 star anise pods
• 1 cinnamon stick
• 1 tbsp coriander seeds, toasted
• 1 tbsp fennel seeds, toasted
• 1 tbsp granulated sugar
• 1 tbsp fish sauce
• 1 tsp kosher salt
• 8 oz rice noodles, cooked al dente
• 1 cup bean sprouts
• 1/2 cup Thai basil leaves
• 1/2 cup cilantro leaves
• 2 lime wedges
• 2 Thai chilies, thinly sliced

Instructions

1. In a large pot, char the onion and ginger over an open flame or under a broiler until blackened, about 5 minutes per side.
2. Add the charred onion, ginger, star anise, cinnamon stick, coriander seeds, fennel seeds, sugar, fish sauce, and salt to the beef bone broth. Simmer uncovered for 30 minutes to infuse flavors.
3. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Return to a simmer.
4. Add the thinly sliced pork belly to the simmering broth. Cook for 5 minutes until just tender.
5. Divide the cooked rice noodles among bowls. Ladle the hot broth and pork belly over the noodles.
6. Top each bowl with bean sprouts, Thai basil, cilantro, lime wedges, and Thai chilies. Serve immediately.

Crave the silky noodles and rich broth, where every spoonful balances the pork’s umami with fresh herbs and a citrusy zing. Try it with a side of crispy spring rolls for an extra crunch.

Skinless Pork Belly Lettuce Wraps

Let’s dive into a dish that’s all about bold flavors and crisp textures—perfect for those who love to play with their food. Layer up with these skinless pork belly lettuce wraps, where every bite is a mix of succulent, savory, and fresh.

Ingredients

• 1.5 lbs skinless pork belly, sliced into 1/4-inch thick strips
• 2 tbsp grapeseed oil
• 1/4 cup tamari
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp garlic, microplaned
• 1 tsp ginger, microplaned
• 1/2 tsp red pepper flakes
• 12 butter lettuce leaves, washed and patted dry
• 1/2 cup pickled daikon radish, julienned
• 1/4 cup cilantro leaves
• 1 tbsp toasted sesame seeds

Instructions

1. Heat grapeseed oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add pork belly strips in a single layer, working in batches if necessary, and sear until golden brown, 3-4 minutes per side.
3. While pork cooks, whisk together tamari, honey, rice vinegar, microplaned garlic, microplaned ginger, and red pepper flakes in a small bowl.
4. Reduce heat to medium, pour the sauce over the pork, and simmer until the sauce thickens and coats the pork, about 5 minutes.
5. Arrange butter lettuce leaves on a platter, spoon pork belly onto each leaf, and top with pickled daikon, cilantro, and sesame seeds.

Delight in the contrast of the tender, caramelized pork against the crisp lettuce and tangy pickled daikon. Serve these wraps with a side of steamed jasmine rice or enjoy them as a standalone appetizer that’s sure to impress.

Skinless Pork Belly and Bean Stew

Make your taste buds dance with this hearty, flavor-packed stew that’s all about simplicity and depth. Perfect for those chilly evenings when you crave something comforting yet sophisticated.

Ingredients

• 1.5 lbs skinless pork belly, cut into 1-inch cubes
• 2 cups dried cannellini beans, soaked overnight
• 4 cups chicken stock, homemade preferred
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 bay leaf
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add pork belly cubes, searing until golden brown on all sides, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Transfer seared pork to a plate, leaving drippings in the pot.
4. In the same pot, sauté onion and garlic until translucent, about 3 minutes, scraping up any browned bits.
5. Return pork to the pot, adding soaked beans, chicken stock, smoked paprika, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours, or until beans are tender. Tip: Stir occasionally to prevent sticking.
7. Season with salt and pepper to taste, then simmer uncovered for an additional 15 minutes to thicken the stew. Tip: The stew should coat the back of a spoon when ready.
8. Remove bay leaf before serving.

Plunge into this stew’s rich, velvety texture, where the pork belly melts in your mouth and the beans offer a creamy contrast. Serve it with a crusty baguette to soak up every last drop of the savory broth.

Skinless Pork Belly with Caramelized Onions

Yum! This dish is a game-changer for pork lovers. Crispy skinless pork belly meets sweet caramelized onions for a flavor bomb that’s unreal.

Ingredients

• 1.5 lbs skinless pork belly, cut into 1-inch cubes
• 2 large yellow onions, thinly sliced
• 2 tbsp clarified butter
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup apple cider vinegar
• 1 cup chicken stock

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the pork belly cubes with kosher salt and black pepper evenly.
3. In a large oven-safe skillet, heat clarified butter over medium-high heat until shimmering.
4. Sear the pork belly cubes in batches, ensuring all sides are golden brown, about 3 minutes per side. Tip: Avoid overcrowding the pan to ensure proper browning.
5. Remove the pork belly and set aside. In the same skillet, add the thinly sliced onions and granulated sugar.
6. Cook the onions over medium heat, stirring occasionally, until deeply caramelized, about 15 minutes. Tip: Deglaze the pan with apple cider vinegar to lift any fond for extra flavor.
7. Return the pork belly to the skillet with the onions. Pour in the chicken stock, scraping up any remaining bits from the bottom of the pan.
8. Transfer the skillet to the preheated oven and bake uncovered for 25 minutes, or until the pork is tender. Tip: For a crispier finish, broil for the last 2 minutes.
9. Remove from the oven and let rest for 5 minutes before serving.

Get ready for a dish that’s juicy inside with a crispy edge. Serve it over creamy polenta or with a side of roasted Brussels sprouts for a next-level meal.

Skinless Pork Belly and Pineapple Skewers

Let’s fire up the grill for these Skinless Pork Belly and Pineapple Skewers—juicy, caramelized, and downright addictive.

Ingredients

• 1.5 lbs skinless pork belly, cut into 1-inch cubes
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1/2 tsp crushed red pepper flakes
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a bowl, whisk together soy sauce, honey, grated ginger, minced garlic, sesame oil, and red pepper flakes to create the marinade.
3. Add pork belly cubes to the marinade, ensuring each piece is well-coated. Let it marinate for 20 minutes at room temperature.
4. Thread marinated pork belly and pineapple chunks alternately onto the soaked bamboo skewers.
5. Place skewers on the preheated grill. Cook for 4 minutes per side, turning once, until pork is caramelized and reaches an internal temperature of 145°F.
6. Remove skewers from the grill and let them rest for 3 minutes before serving.

Grill marks and a smoky char elevate these skewers to perfection. The pork belly’s richness pairs flawlessly with the pineapple’s sweetness, creating a balance that’s bold yet refreshing. Serve over a bed of jasmine rice or with a side of spicy mayo for an extra kick.

Skinless Pork Belly with Creamy Polenta

Zesty flavors meet comfort in this dish—crisp pork belly meets velvety polenta for a bite that’s pure magic.

Ingredients

• 1.5 lbs skinless pork belly, cut into 1-inch cubes
• 2 cups whole milk
• 2 cups chicken stock
• 1 cup coarse polenta
• 3 tbsp unsalted butter
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 sprig fresh rosemary
• 2 cloves garlic, smashed

Instructions

1. Preheat oven to 375°F. Season pork belly cubes with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add pork belly, rendering fat until cubes are golden brown, about 8 minutes.
3. Add rosemary and garlic to skillet, stirring to infuse flavors, 1 minute.
4. Transfer skillet to oven. Roast pork belly until tender, 25 minutes.
5. Meanwhile, bring milk and chicken stock to a simmer in a medium saucepan over medium heat.
6. Gradually whisk in polenta. Reduce heat to low, stirring constantly until polenta thickens, 15 minutes.
7. Remove polenta from heat. Stir in butter and Parmigiano-Reggiano until creamy.
8. Discard rosemary and garlic from pork belly. Serve pork belly over creamy polenta.

Unbelievable how the crispy pork belly contrasts with the smooth polenta. Try topping with a fried egg for extra richness or a drizzle of hot honey for a sweet kick.

Skinless Pork Belly and Cabbage Stir Fry

Whip up a storm in your kitchen with this no-fuss, flavor-packed stir fry that’s all about the crispy pork belly and tender cabbage. It’s quick, it’s bold, and it’s begging to be your next weeknight hero.

Ingredients

• 1 lb skinless pork belly, thinly sliced into 1/4-inch strips
• 2 cups green cabbage, thinly sliced
• 2 tbsp avocado oil
• 1 tbsp garlic, minced
• 1 tbsp ginger, freshly grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup scallions, thinly sliced

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add pork belly strips in a single layer. Cook undisturbed for 3 minutes to develop a golden crust.
3. Flip pork belly strips and cook for another 3 minutes until evenly browned. Remove from skillet and set aside.
4. In the same skillet, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
5. Add thinly sliced cabbage to the skillet. Stir-fry for 2 minutes until slightly wilted but still crisp.
6. Return pork belly to the skillet. Add soy sauce, rice vinegar, sesame oil, and red pepper flakes. Toss to combine and cook for 1 minute.
7. Garnish with sliced scallions and serve immediately.

The pork belly turns irresistibly crispy while the cabbage stays crunchy, creating a perfect texture contrast. Serve it over steamed jasmine rice or wrap it in lettuce leaves for a low-carb twist.

Skinless Pork Belly with Roasted Brussels Sprouts

Let’s dive into a dish that’s all about bold flavors and crispy textures. Skinless pork belly meets roasted Brussels sprouts for a meal that’s effortlessly gourmet.

Ingredients

• 1.5 lbs skinless pork belly, sliced into 1-inch thick strips
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp clarified butter, melted
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 2 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 400°F (204°C) to ensure even roasting.
2. Toss Brussels sprouts with 1 tbsp clarified butter, sea salt, and black pepper in a mixing bowl until evenly coated.
3. Spread Brussels sprouts on a baking sheet in a single layer, cut side down, for maximum caramelization.
4. Season pork belly strips with smoked paprika and remaining salt, ensuring each piece is thoroughly coated.
5. Heat remaining clarified butter in a cast-iron skillet over medium-high heat until shimmering.
6. Sear pork belly strips for 3 minutes per side until a golden crust forms.
7. Transfer skillet to the oven and roast alongside Brussels sprouts for 20 minutes.
8. Drizzle apple cider vinegar over pork belly in the last 5 minutes of roasting to add a bright acidity.
9. Remove both from the oven; let pork belly rest for 5 minutes before slicing.

With its succulent pork belly and crispy Brussels sprouts, this dish offers a perfect balance of richness and freshness. Try serving it over a bed of creamy polenta for an extra layer of comfort.

Conclusion

Kitchens across North America can now rejoice with these 23 skinless pork belly recipes, perfect for any gathering or cozy night in. We’ve gathered a variety of dishes to suit every taste and occasion. Don’t hesitate to dive into these flavorsome creations—try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!

Bella Bacinos