We love Roasted Pork Belly – it is one of those dinners that is indulgent, without being a ton of work. After roasting up a ton of pork belly one day, and trying to find other ideas of how to serve it, we came up with this recipe for Sticky Asian Pork Belly Bites – tossed in a sticky, spicy sauce with a touch of sweetness and an unbelievably rich flavor our whole family loved!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Sticky Asian Pork Belly Bites

We're using pre-roasted Pork Belly Bites to save time for this recipe – but if you don't want to roast your own pork belly, you can use roasted pork belly from Trader Joes or Costco.

Sticky Chili Crisp Pork Belly Ingredients

2 lbs Roasted Pork Belly: Rich, fatty, and tender; crisps up beautifully while staying melt-in-your-mouth soft.
2 tbsp soy sauce: Salty, umami backbone of the sauce.
2 tbsp hoisin sauce: Sweet, tangy, glossy with hints of five-spice.
2 tbsp oyster sauce: Briny, slightly sweet richness; deepens the umami.
2 tbsp honey (or brown sugar): Sweetness to balance the salt; caramelizes into a sticky glaze.
1 tbsp rice vinegar: Bright acidity that cuts through the richness.
1 tbsp sesame oil: Nutty, toasty fragrance that warms the dish.
2–3 tbsp chili crisp: Heat, crunch, and savory depth from the infused oil and crispy bits.
3 cloves garlic, minced: Pungent, earthy, and sweet once cooked.
1 tsp fresh ginger, grated: Fresh, zesty, peppery lift to balance richness.
½ cup chicken stock or water: Thins sauce and helps coat pork; stock adds savory depth.
Sesame seeds (garnish): Nutty crunch and visual contrast.
Sliced green onions (garnish): Fresh, crisp, slightly sharp brightness.

Steps to Make Sticky Asian Pork Belly Bites

Once you've gathered your ingredients, we will use the following steps:

Make Sauce

In a small bowl, whisk together sauce.

Pan Fry (previously roasted) Pork Belly

Cut previously roasted pork belly into 1-2″ bites.

Toss in Sauce

Dump sauce over pork belly and continue to heat on medium high, stirring often to prevent burning.

Garnish & Enjoy!

Top with fresh chopped cilantro, scallions, and sesame seeds if desired and serve alongside rice grilled bok choyor a potsticker crunch cake.

Kitchen notes

Roast first, then crisp: Roasting pork belly cubes before frying renders excess fat and makes them tender inside while still allowing a crispy crust later. You can roast your own pork belly, or use pre-roasted from Costco or Trader Joes, so long as they aren't in any sauce. Use our roasted pork belly bites recipe for the best results.

Pat dry thoroughly: After boiling, ensure the pork belly is thoroughly dried—moisture prevents browning and crisping.

Don't overcrowd the pan: Cook the pork belly in batches if needed; crowding will steam it instead of crisping it.

Adjust chili crisp to taste: Start with 2 tablespoons if you're unsure about the spice level, then add more at the end for heat lovers.

Watch the glaze closely: The honey (or sugar) can burn quickly once the sauce reduces. Stir often and pull it off the heat as soon as it's thick and glossy.

Broil for extra crunch: For restaurant-level crispy edges, broil the pork belly cubes for 2–3 minutes after frying, then toss them in the sauce.

Serve immediately: These bites are best hot and sticky right out of the pan—if they sit too long, the glaze can harden.

Balance with something fresh: Serve with steamed rice, pickled cucumbers, or a crisp Asian slaw to cut the richness.

Garnish generously: Sesame seeds and green onions don't look pretty—they add texture and freshness that balance the sticky-sweet pork.

A few answers

Can we double this recipe?

Absolutely— cook the pork belly in batches so it crisps properly. Don't overcrowd your pan.

How Do we Store Leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or under the broiler to re-crisp the pork. (Microwaving will make them soft, not crispy.)

Can we Use Different Pork?

Pork shoulder or pork butt can work in a pinch, but they won't be as fatty or melt-in-your-mouth as pork belly. Pork belly is the classic choice for this sticky, caramelized style.

Can we use Brown Sugar Instead of Honey?

Honey gives a stickier, glossier finish, while brown sugar caramelizes into a slightly deeper molasses flavor. Both work—use what you prefer.

Do we have to use pre-roasted pork belly?

Yes, this recipe is based off using pre-roasted pork belly bites. To roast your own pork belly bites (which is incredibly simple but does add time), please check out our Roasted Pork Belly recipe.

How Spicy is this recipe?

The spiciness of this recipe is about a medium – a bit of kick, but not too much kids can't eat it. For more spice, add more chili crisp, and consider some red chili flakes or Gojugang. For a less spicy dish, use less chili crisp.

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Ingredients

2 lbs pork belly, roasted
2 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp oyster sauce
2 tbsp honey, or brown sugar for extra caramelization
1 tbsp rice vinegar
1 tbsp sesame oil
2 –3 tbsp chili crisp, adjust to your heat preference
3 cloves garlic, minced
1 tsp fresh ginger, grated
Sesame seeds + sliced green onions, for garnish

Method

Prep the Roasted Pork Belly
Cut pork belly into bite-sized cubes if it is not yet.
Heat a large skillet or wok over medium-high heat.
Add the pork belly cubes and let them render and get even more crisp in their own fat, turning until golden. Spoon off excess fat if needed.
Make the Sticky Chili Sauce
In a small bowl, whisk together soy sauce, hoisin, oyster sauce, honey, vinegar, sesame oil, garlic, ginger, and chicken stock.
Stir in 2 tablespoons chili crisp (optional: save the last tablespoon for garnish at the end).
Glaze and Caramelize
Pour the sauce over the pork belly in the pan.
Let it bubble and reduce, stirring occasionally, until it clings to the pork (about 5–8 minutes).
Finish & Garnish
Toss in the extra spoonful of chili crisp right before serving for that crunchy, fiery topping.
Sprinkle with sesame seeds and green onions.