Cast-iron Pork Belly Bites

Cast-iron Pork Belly Bites

We found these delicious and quick pork belly bites! These hearty meat pieces are addictive: sticky, sweet, and so much quicker to make than regular pork belly recipes.


  • 1 lb pork belly
  • ¼ – ½ teaspoon fine sea salt or Kosher
  • 1/8 teaspoon black pepper
  • 1 thumb-size piece of fresh ginger grated
  • 2 large garlic cloves grated
  • 2 tablespoons honey
  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon cider vinegar
  • 1 teaspoon red chili flakes to taste
  • 1 green onion thinly cut with Strip-n-Snip™ scissors


  • Season: Remove the skin. Cut the pork belly into cubes. Place in a bowl, sprinkle with salt and pepper and rub to season all over.
  • Cook: Heat a large cast-iron skillet or heavy-bottomed pan on high heat. These heavy pans may be hard to handle, but don't worry, the Pan Buddy™ is here to help! (Note 1). Fry the pork cubes for 5 minutes on each side. When flipping, reduce the heat to medium-high. If the meat gets too brown, reduce heat to medium (Note 2). Remove the cubes with a slotted spoon. Then, carefully, discard the fat accumulated in the pan. (Be careful: a cast-iron pan is very hot and very heavy but the Pan Buddy™ can help with both issues)
  • Sauce: While the meat cooks, make the sauce. Grate the ginger and the garlic, place in a small bowl. Add honey, soy sauce, cider vinegar, and chili. Stir well to combine.
  • Mix: Return the pork belly bites to the pan. Pour the sauce over them. Stir continuously for 2-3 minutes on medium-low heat until the pieces are glossy and coated and the sauce reduces.
  • Garnish: Serve immediately sprinkled with green onions.


  1. Please don’t add any oil to the pan; the pork will render its fat.
  2. Use a splatter screen.


Calories: 637kcal | Carbohydrates: 11g | Protein: 13g | Fat: 60g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Cholesterol: 82mg | Sodium: 1213mg | Potassium: 287mg | Fiber: 1g | Sugar: 9g | Vitamin A: 192IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
Recipe found at