Crispy Vietnamese Five-Spice Pork Belly Bites with Nuoc Cham Dip
These bite-sized morsels offer a delightful contrast of textures: crispy, crackling skin giving way to tender, savory pork belly infused with aromatic Vietnamese five-spice. Served with a vibrant and zesty Nuoc Cham dipping sauce, they are an irresistible appetizer that will have guests asking for more.
Prep Time
180 min
Difficulty
Hard
Servings
6
Calories
450 kcal
Instructions
- 1
Preheat oven to 450°F (230°C). Score the skin of the pork belly in a diamond pattern, being careful not to cut into the meat. Pat the pork belly thoroughly dry with paper towels.
~10 min - 2
In a small bowl, combine the five-spice powder, salt, black pepper, and minced garlic for the rub. Rub this mixture generously all over the pork belly, focusing on the meat side and ensuring it gets into the scores.
~5 min - 3
Place the pork belly, skin-side up, on a baking sheet lined with parchment paper. Pour 100ml of water into the bottom of the baking sheet around the pork belly.
~2 min - 4
Roast for 30 minutes at 450°F (230°C).
~30 min - 5
Reduce the oven temperature to 300°F (150°C). Continue to roast for another 90 minutes, or until the pork is tender and the skin is beginning to crisp.
~90 min - 6
Increase the oven temperature back to 450°F (230°C) and roast for an additional 15-20 minutes, or until the skin is puffed up and crackly. Monitor closely to prevent burning.
~20 min - 7
Remove the pork belly from the oven and let it rest for 10 minutes before slicing into bite-sized cubes.
~10 min - 8
While the pork is resting, prepare the Nuoc Cham. In a small bowl, whisk together fish sauce, lime juice, and sugar until the sugar is dissolved. Stir in sliced red chili and minced garlic.
~5 min - 9
Serve the crispy pork belly bites with the Nuoc Cham dip. Garnish with julienned carrot and cucumber if desired.
Tips
- Ensuring the pork belly skin is extremely dry before roasting is crucial for achieving maximum crispiness.
- The Nuoc Cham can be made a few hours in advance and stored in the refrigerator. Add the chili and garlic just before serving for the freshest flavor.
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