Crispy Pork Belly with Potatoes & Pickles
Crunchy-skinned pork belly with boiled potatoes and tangy pickled cucumbers — a 25-minute Vietnamese dinner that cracks when you bite it. Salt, high heat, and patience do all the work.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 34g
Ingredients
- 1.5 lb pork belly, skin-on, cut into 2-inch chunks
- 1 lb potatoes, waxy (Yukon Gold or red), halved
- 1 large pickling cucumber (or regular cucumber), sliced thin
- 3 tbsp white vinegar
- 1 tbsp granulated sugar
- 2 whole Thai chilies or red bird's-eye chilies, thinly sliced
- 2 tsp salt, for pork and potatoes
Instructions
- 1
Place pork belly skin-side up in a cold skillet. Turn heat to medium-high and cook uncovered for 12–15 minutes until skin cracks and browns deeply.
- 2
While pork cooks, boil potatoes in salted water until fork-tender, about 10 minutes. Drain and set aside.
- 3
In a small bowl, whisk vinegar, sugar, and sliced chilies. Pour over sliced cucumber and let sit.
- 4
Flip pork to skin-side down and sear 3 minutes until fat renders and edges caramelize.
- 5
Divide pork, potatoes, and pickled cucumber between plates. Drizzle pork with rendered fat from the pan.
Tools you’ll need
- 12-inch heavy skillet or cast-iron pan
- large pot for boiling potatoes
- small mixing bowl
- tongs
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