These caramelized pork belly crackers are small bites with big flavor. The pork belly is rich and savory, with a hint of sweetness from the marinade, and it pairs perfectly with a fresh, crunchy veggie topping. Served on a crispy rice cracker, they’re easy to assemble and even easier to devour.
What makes these so craveable is the balance. The pork belly is marinated and roasted until caramelized and just a little chewy, then paired with a cool, tangy cucumber-radish salad. That contrast of textures and flavors is exactly what keeps you coming back for more.
Helpful Tips
- Watch the pork closely: Pork belly can overcook quickly and turn tough. Take it out when it’s still a little soft to the touch.
- Make ahead: You can marinate the pork belly the night before, so it’s ready to roast when you need it.
- Assemble just before serving: Keep the crackers crispy by adding the pork and garnish just before eating.
You Might Also Like
Caramelized Pork Belly Crackers
The pork belly is rich and savory, with a hint of sweetness from the marinade, and it pairs perfectly with a fresh, crunchy veggie topping.
Ingredients
- 1 pound pork belly slices ½” thick
- 1 tablespoon hoisin sauce
- 2 teaspoons brown sugar
- 2 teaspoons low-sodium soy sauce
- 1/4 cup cucumber finely chopped
- 1/4 cup radish finely chopped
- 1 green onion finely chopped
- 30 rice crackers
- 1/4 cup Sriracha mayo
- Togarashi seasoning for garnish
Instructions
- Marinate the pork belly slices in the hoisin sauce, brown sugar, and soy sauce, for up to 24 hours.
- Preheat the oven to 375 F. Line a baking sheet with tinfoil.
- Set the pork belly slices on the baking sheet and cook for 30 minutes, turning halfway. The pork belly should be slightly caramelized and be a little squishy when poked. They will be hard and dry if overcooked, so keep an eye on them.
- Remove from the oven and let rest for 10 minutes. Then slice into 1"x1" pieces.
- Add the chopped cucumber, radish, and onions to a bowl. Season with salt.
- To assemble, place a slice of pork belly on a cracker. Top with some of the salad, Sriracha mayo, and Togarashi seasoning.
Nutrition
Calories: 87kcalCarbohydrates: 1gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 11mgSodium: 37mgPotassium: 41mgFiber: 0.1gSugar: 1gVitamin A: 15IUVitamin C: 1mgCalcium: 3mgIron: 0.2mg
Tried this recipe?Let us know how it was!
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.