Cubed pork belly cooked in stages to render fat, build a crisp exterior, and finish tender inside. A rich, high-impact appetizer that rewards patience and technique.
Pork belly is cooked to texture (tender/rendered), not a specific internal temperature. The wire rack is essential - without it, the pork belly will steam in its own fat.
This dish can be held for 15-20 minutes after crisping without significant quality loss. Rendered fat can be saved and used for cooking other dishes.
Ingredients
- Skinless pork belly, fresh (see sourcing note)
- Kosher salt
- Black pepper
- Neutral oil
Ingredients
- Skinless pork belly, fresh (see sourcing note)
- Kosher salt
- Black pepper
- Neutral oil
Instructions
Tomorrow's Meal
Crispy Pork Belly Hash with Fried Egg
Leftover pork belly cubes pan-fried until crackling crisp, tossed with roasted potatoes and onions, topped with a runny egg
You'll need to pick up:
Quick overview:
- 1.Dice leftover pork belly into 1/2-inch cubes
- 2.Heat a cast iron skillet over medium-high heat (no added fat needed)
- 3.Fry pork belly cubes 3-4 minutes until fat renders and edges are deeply browned and crispy
- 4.Remove pork to a plate, leave 2 tablespoons fat in pan
- 5.Add diced onion and cook 2 minutes until softened, then add pre-cooked potatoes
- 6.Fry hash 4-5 minutes, stirring occasionally, until potatoes are golden and crispy
- 7.Return pork to pan, toss to combine, season with salt and pepper
- 8.Create two wells in hash, crack eggs into them, cover and cook until whites set (2-3 minutes)
- 9.Serve hot, garnished with fresh herbs if desired
Before you cook
Cook notes
- • Pork belly is cooked to texture (tender/rendered), not a specific internal temperature.
- • The wire rack is essential - without it, the pork belly will steam in its own fat.
- • This dish can be held for 15-20 minutes after crisping without significant quality loss.
- • Rendered fat can be saved and used for cooking other dishes.
- • SOURCING: Find pork belly at Asian grocery stores, Costco, or ask your butcher. Request skinless, fresh, not cured. This is NOT bacon.
- • SERVING: Pork belly is rich - always serve with something acidic or pickled to cut the fat. Toothpicks make for easier handling.
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