Crispy Pork Belly with Chili Oil
High-heat seared pork belly with crackling skin and tender meat, finished with garlicky chili oil and scallions. One skillet, restaurant vibes in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 680
- Protein
- 32g
Ingredients
- 1.2 lb pork belly, skin-on
- 2 tbsp soy sauce
- 3 tbsp chili oil
- 4 cloves garlic, minced
- 4 whole scallions, cut into 2-inch pieces
- ½ tsp white sugar
Instructions
- 1
Pat pork belly dry with paper towels, scoring the skin in a crosshatch pattern with a knife.
- 2
Season skin side generously with salt and pepper. Heat a 12-inch cast iron skillet over medium-high until smoking, ~2 minutes.
- 3
Sear pork skin-side down without moving for 6–8 minutes until skin cracks and turns golden brown.
- 4
Flip and sear meat side 4–5 minutes until lightly browned. Internal temp should reach 160°F.
- 5
Transfer pork to a cutting board and rest 3 minutes. In the same skillet, warm chili oil over medium, add minced garlic, and cook until fragrant, ~45 seconds.
- 6
Slice pork into 0.5-inch strips, drizzle with soy sauce and the garlic chili oil, top with scallions, and serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- sharp knife
- cutting board
- paper towels
- meat thermometer
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