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

Taiwanese Style Crispy Pork Belly

Crispy on the outside and juicy on the inside, this Taiwanese Crispy Pork Belly recipe is sure to draw a crowd. The Asian pork belly is finished off with a side of garlicky soy pork belly dipping sauce that compliments it so perfectly!
Course Main Course
Cuisine Asian, Taiwanese
Keyword Asian pork belly, how long to boil pork belly, pork belly dipping sauce, Taiwanese pork belly
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 Pieces
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 or dry sherry
  • 2 tbsp Neutral Cooking Oil
  • 1 tbsp Soy Sauce
  • 1 Garlic Clove


  • Gather all the ingredients.
  • Thinly slice ginger into 1/8 inch slices and set aside.
  • Fill stove top pot with enough water to completely submerge entire pork belly. Add Japanese sake, sliced ginger, salt and bring to boil.
  • Once boiling, add the entire pork belly into the stove top pot. Bring heat down to medium low, then partially cover and cook for 40 minutes.
  • 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.
  • Once pork belly is cooked, add neutral cooking oil in a cast iron pan and bring up to temp.
  • Carefully 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.
  • 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