At a glance
Toss 1 inch cubes of skinless pork belly with salt, sugar, five spice and a little cornstarch. Cook them in a preheated cast iron pan in the pizza oven, with the stone at about 500°F to 600°F, for 15 to 20 minutes, stirring every few minutes until crisp. Pour off the fat, toss them in honey soy glaze and give them a final minute in the oven.
Pork belly loves high heat. In a pizza oven, bite size pieces render their fat and turn crisp and golden in under 20 minutes, with a little char from the flame. Toss them in a sticky honey soy glaze and you have one of the most addictive things you can make while the oven is hot for pizza.
Why cubes work best
A whole slab of pork belly needs hours at a steady, moderate heat, which is hard to hold in most portable pizza ovens. Cutting the belly into cubes means each piece renders and crisps quickly in the intense heat. The cornstarch helps form a crisp shell that holds the glaze.
Managing the heat
Full pizza heat will scorch the outside before the fat renders. Turn the flame to low so the stone reads around 500°F to 600°F, and turn the pan each time you stir so it browns evenly. If you are new to controlling your oven's temperature, our Ooni 101 guide covers the basics.
Recipe
Pizza Oven Pork Belly
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 servings as a starter
- Stone at about 500°F to 600°F (260°C to 315°C), flame low
- Preheat the pan in the oven
- About 15 to 20 minutes, stirring every 4 to 5 minutes
Ingredients
Pork belly
- 1 1/2 lb (680 g) skinless pork belly, cut into 1 inch (2.5 cm) cubes
- 1 tsp kosher salt
- 1 tsp brown sugar
- 1/2 tsp Chinese five spice
- 1/2 tsp garlic powder
- 1 tsp cornstarch
- 1 tbsp neutral oil
Honey soy glaze
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sriracha or chili crisp
- 1 garlic clove, grated
To finish
- Sliced spring onions
- Toasted sesame seeds
Equipment
- Pizza oven
- Cast iron skillet that fits the oven
- Heat resistant gloves
- Long metal spatula
Method
- Pat the pork belly cubes very dry. Toss them with the salt, sugar, five spice, garlic powder and cornstarch.
- Heat the pizza oven, then turn the flame down so the stone reads about 500°F to 600°F (260°C to 315°C).
- Put the cast iron pan in the oven to preheat for 5 minutes.
- Add the oil and the pork belly in a single layer and return the pan to the oven.
- Cook for 15 to 20 minutes, carefully pulling the pan out to stir and turn the pieces every 4 to 5 minutes, until deep golden and crisp.
- Pour off most of the rendered fat. Mix the glaze, add it to the pan and toss to coat.
- Return to the oven for 1 to 2 minutes, until the glaze bubbles and turns sticky.
- Scatter with spring onions and sesame seeds and serve hot.
Notes
- Rendered fat can spit and flare. Pour it off carefully into a heatproof container, never onto the oven floor.
- Pork belly is safe once it reaches 145°F (63°C), but it needs much longer than that to render and crisp.
Roasting a whole slab in a wood fired oven
If you have a larger wood fired or brick oven that holds heat well, you can roast a whole skin-on slab. Score and salt the skin and leave it uncovered in the fridge overnight. Once the fire has died back and the oven has fallen to about 350°F to 400°F, roast the belly in a pan for 1 1/2 to 2 hours until tender, then build the fire back up, or move it closer to the flame, for 10 to 15 minutes to blister the crackling.
Serving ideas
- On toothpicks as a starter.
- Over rice with cucumber salad.
- In bao buns with pickled carrots and herbs.
Prefer them slow smoked and sticky? Try our smoked pork belly slices.
Frequently asked questions
How long does pork belly take in a pizza oven?
About 15 to 20 minutes for 1 inch cubes in a preheated pan with the stone at 500°F to 600°F.
Can I use skin-on pork belly for the cubes?
The skin stays tough in this short cook. Remove it, or use the whole slab method for crackling.
Can I cook pork belly directly on the pizza stone?
No. The fat would soak into the stone and could catch fire. Always use a pan.