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Crispy Asian Pork Belly

Get ready to taste the irresistible crunch of my Crispy Asian Pork Belly! This Asian-style dish boasts tender pork belly cooked in a flavorful ginger and sake broth, then seared to perfection, served with a savory garlic soy sauce dipping sauce. It’s hassle-free, delicious, and perfect for any occasion!

A piece of Asian style crispy pork belly being picked up with a pair of chopsticks.

Why I Love This Recipe

What I love about my recipe is how incredibly easy it is to make, how delicious it turns out, and how fail-proof it is, using just simple, accessible ingredients! What makes my version unique is my creative twist on the traditional Chinese seared pork belly commonly found in restaurants. Drawing inspiration from my father-in-law’s preparation used in my Boiled Pork Belly and Steamed Pork Belly, I’ve combined it with my Crispy Air Fryer Pork Belly finish to create a dish that’s both tender and crispy!

Boiling the pork belly before pan-searing ensures a perfect texture, and serving it with my handcrafted garlic-infused Pork Belly Sauce adds a burst of savory flavor! It’s the ideal main course for anyone seeking a foolproof and satisfying pork belly dish at home. Trust me, one bite of this Crispy Asian Pork Belly, and you’ll be hooked—it’s simply irresistible!



  • Pork Belly – pork skin-less belly, about 2 inch in width.
  • Ginger – fresh sliced ginger.
  • Salt – sea salt preferred.
  • Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. 
  • Neutral Oil no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
  • Soy Sauce – low-sodium Soy Sauce preferred.
  • Garlic – one clove grated using a hand grater.

Pork belly being prepared to be used in a crispy pork belly recipe.


Step 1 In a large pot, combine water, Japanese sake or cooking wine, and sliced ginger, then bring to a boil. Once boiling, add the pork belly and cook for 40 minutes with a partially covered lid. Once done boiling, remove pork belly from liquid and set aside.

Pork belly being boiled in water and ginger.

Step 2 Preheat oil in a large pan of choice. Once the oil is preheated, place the pork belly skin-side down into the frying pan to achieve the desired crispiness. After searing, slice the pork belly into bite-sized pieces.

Pork belly being seared in a frying pan.

🍳 Searing Pro Tip

When searing the pork belly, make sure the pan is hot enough to create a crispy exterior without burning the meat. Use a Large Pan and Avoid Overcrowding to ensure even browning.

Step 3 Combine soy sauce with grated garlic and serve with sliced pork belly.

Pork belly served with dipping sauce.

🥢 Sauce Pro Tip

Prepare the garlic soy sauce dip In Advance to allow the flavors to meld together. Adjust the seasoning according to personal preference, adding more garlic or soy sauce for extra flavor.

🌶️ Additional Flavor Pro Tip

For an added kick of flavor, incorporate Chili Paste into the sauce if you prefer a touch of spiciness.

💡 Alternative Dipping Sauce

For an alternative dipping sauce option, consider serving the pork belly with Hoisin Sauce.

Recipe Variation

Use the same preparation method found in this recipe, but instead, dress it with some Japanese pickled plums and chopped shiso leaves to create my Japanese Seared Pork Belly variation!

Pairing Recommendations

To complement the succulent flavors of the Crispy Asian Pork Belly, consider pairing it with easy, simple vegetable dishes like Stir Fry Green Beans or Spicy Asian Cucumber Salad. Additionally, serving it alongside a bowl of rice and a side of Chinese Shrimp Egg Drop Soup completes the meal with comforting and satisfying elements.

Asian crispy pork belly being sliced before serving.

Frequently Asked Questions

Can I substitute sake with another ingredient in the broth?

Yes, you can substitute sake with various alternatives to suit your taste preferences or ingredient availability. Dry sherry wine, Chinese cooking wine, or even vodka can be used as substitutes, with each imparting its own unique flavor profile to the broth.

Can I make the garlic soy sauce dip in advance?

Yes, you can definitely make the garlic soy sauce dip in advance. In fact, preparing it ahead of time allows the flavors to meld together, enhancing the overall taste of the dip.

What type of pan is best for searing the pork belly?

For searing the pork belly, the best pan to use would be a cast iron pan. However, any large pan with a flat bottom will also work well for achieving that perfect crispy exterior on your pork belly. The key is to ensure that the pan is large enough and evenly distributes heat to achieve even browning and crispiness.


A piece of Asian style crispy pork belly being dipped into soy garlic dipping sauce.

Storage Tips

Store the leftovers in an airtight container in the fridge, where it will remain fresh for 5 to 7 days.

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Watch How To Make It

Asian crispy pork belly belly sliced and severed with garlic soy dipping sauce, top down shot.

Crispy Asian Pork Belly

Indulge in the irresistible crunch of Crispy Asian Pork Belly! This easy-to-make dish features tender pork belly cooked in a flavorful ginger and sake broth, then seared to perfection. Served with a savory garlic soy sauce dipping sauce, it's hassle-free, delicious, and perfect for any occasion!
4.80 from 10 votes
Course: Main Course
Cuisine: Asian, Taiwanese
Keyword: crispy Asian pork belly
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8 Pieces
Print Recipe
Calories: 479kcal


  • 1 1/2 lb Pork Belly about 2 inch in width
  • 1/2 Inch Ginger
  • 1 tbsp Salt
  • 3 tbsp Japanese sake can sub with vodka, dry sherry or Chinese wine
  • 2 tbsp Cooking Oil      neutral, no flavor or taste
  • 1 tbsp Soy Sauce
  • 1 Garlic Clove


  • Gather all the ingredients.
    Ingredients for crispy Asian pork belly.
  • Thinly slice ginger into 1/8 inch slices and set aside.
    Sliced ginger.
  • Fill a stove-top pot with enough water to completely submerge the entire pork belly. Add Japanese sake, sliced ginger, and salt to the water, then bring it to a boil. Once boiling, carefully add the entire pork belly into the pot. Reduce the heat to medium-low, partially cover the pot, and let it cook for 40minutes.
    Pork belly being boiled in water and ginger.
  • In the meantime, grate garlic with a grater or a garlic press and add into a dipping bowl. Add soy sauce, mix well, and set aside.
    Pork belly being boiled in water and ginger.
  • Preheat oil in a large skillet. Once oil is preheat, add pork belly and sear top side of pork belly until golden color, about 3-4 minutes. Note - you can also sear the sides and bottom if you want, up to personal preference.
    Pork belly being seared in a frying pan.
  • Once seared, cut pork belly into 1/2 inch slices, transfer to serving plate and serve with dipping sauce.


Calories: 479kcal | Carbohydrates: 1g | Protein: 8g | Fat: 49g | Saturated Fat: 17g | Cholesterol: 61mg | Sodium: 1025mg | Potassium: 163mg | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
*Values Based Per Serving
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