These pork belly bites are perfect for your next celebration or get together.
Slow roasted pork means the fat is rendered away, to leave juicy and tender meat.
The cubes of pork are then roasted with a variety of flavours, including honey mustard, hoisin and sweet chilli, until caramelised.
The best bit is that you can make cook the pork in advance, freeze it then roast the pork belly appetisers just before serving.
Great for stress free entertaining!
Slow roasted belly pork has to be one of my favourite roasts for a Sunday lunch.
There's something about the combination moist tender meat and crispy crunchy crackling, that is just pure comfort.
For a change, this recipe uses the belly pork as a starter or hot appetiser, so it's perfect for parties, Christmas and hot buffets.
I've made these pork belly bites from scratch, but this would also be a great idea for using up belly pork from a roast.
The flavours are easy too, as they are quickly made with items you may already have in the cupboard or fridge.
❤️ Why you will love this recipe
- Easy to make.
- Make in advance.
- Lots of flavour combinations.
- Perfect for get togethers.
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- Pork - ideally a piece of pork belly that is an even thickness and all bones removed.
- Salt - cooking or kosher salt.
- Oil - olive or vegetable oil for blending with the cajun spice.
- Mustard - wholegrain mustard as a nice crunch.
- Honey - clear honey.
- Hoisin - hoisin sauce from a bottle.
- Cajun - cajun powder spice clend or paste.
- Sweet chilli sauce - from a bottle.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- deep oven tray
- sharp knife
- pastry brush
- large oven tray
- kitchen paper
Remove the pork from the fridge 30 minutes before you plan to cook it, so that the oven can get to work straightaway.
Pat the pork dry with kitchen paper.
If the pork is not scored already, use a sharp knife to make long cuts about 1 centimetre apart. Try not to cut into the flesh as the fat and skin acts as insulation to stop the meat from drying out.
Place the pork in a deep sided roasting dish, as a lot of fat will render down as it cooks.
Rub the salt into the skin and into the cuts. This will help the skin to dry out and produce great crackling.
💭 Top Tip
- For an easier clean up, line the dish with foil.
- If possible, let the meat sit for 30 minutes with the salt on before cooking.
- To cut the rind it is often easier to use a stanley knife. If you prefer, a bread knife is a safer way to score the pork.
⏲️ Cooking Time
Preheat the oven to 150 C / 300 F / 130 FAN / Gas 2 and cook the pork for two and a half hours.
At this point the pork should be tender enough to slice and still hold its shape.
if it's cooked for too long it will be like pulled pork and impossible to cut.
Increase the temperature to 220 C / 425 F / 200 FAN / Gas 7 and cook for a further 30 minutes to crisp the crackling.
Transfer the pork to a plate and use a sharp knife to remove the crackling.
Break into pieces and set aside for serving with the pork belly bites.
Cut the pork into 32 pieces and place on a baking sheet.
Reduce the heat to 200 C / 400 F / 180 FAN / Gas 6 and cook for 15 minutes.
Serve hot from the oven with the crackling on the side.
🥗 Serve with
- Smoked Salmon Canapés
- Salmon Gravlax
- Smoked Salmon Pâté
- Bacon Wrapped Onion Rings
- Tuna Pâté
- Prawn Canapés
- Pork belly - use roasted pork shoulder and cut into cubes. If you have rindless pork belly, cover with foil for the 2.5 hours and increase the heat with the foil off, as if crisping the crackling.
- Teriyaki sauce - use form a bottle or make your own teriyaki sauce.
- Barbecue sauce - make a simple sauce of a tablsepoon of tomato ketchup mixed with a tablespoon of Worcester sauce.
- Refrigerator - cool, cover and store for up to 5 days.
- Freezer - it's best to freeze the pork after the first roasting and glaze when reheating. Wrap well and freeze for up to 3 months. Defrost overnight in the refrigerator.
- Reheat - Glaze the pork and cook as per the recipe before serving.
🍱 Prepare in Advance
- Roast the pork in advance and refrigerate or freeze as required.
- Glaze the belly pork appetizers and cook as per the recipe before serving.
More pork recipes
- Pork and Apple Burgers
- Sausage Hotpot
- Slow Cooker Sausage Casserole
- Pork Stuffing
- Roast Gammon
- Turkey and Ham Pie
Pork Belly Bites
- deep oven tray
- Sharp knife
- Pastry brush
- Large oven tray
- Kitchen paper
- 1.5 kg belly pork
- 1 tablespoon salt
- 1 tablespoon oil
- 1 tablespoon wholegrain mustard
- 1 tablespoon honey
- 2 tablespoon hoisin sauce
- 1 teaspoon cajun powder
- 2 tablespoon sweet chilli sauce
- Remove the pork from the fridge 30 minutes before cooking and pat dry with kitchen paper.
- Score the pork, making long cuts about 1 centimetre apart.
- Place the pork in a deep sided roasting dish and rub the salt into the skin and into the cuts.
- Preheat the oven to 150 C / 300 F / 130 FAN / Gas 2 and cook the pork for two and a half hours.
- Increase the temperature to 220 C / 425 F / 200 FAN / Gas 7 and cook for a further 30 minutes to crisp the crackling.
- Transfer the pork to a plate and use a sharp knife to remove the crackling. Break into pieces and set aside for serving with the pork belly bites.
- Cut the pork into 32 pieces and place on a baking sheet.
- Mix the honey and mustard together and then the oil and cajun. Use a pastry brush to coat 8 pieces in each flavour of hoisin, honey mustard, cajun and sweet chilli.
- Reduce the heat to 200 C / 400 F / 180 FAN / Gas 6 and cook for 15 minutes.
- Serve hot from the oven with the crackling on the side.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
More pork recipes
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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