Crispy Pork Belly with Rice Noodles and Sriracha!
Crispy pork belly, caramelized with a bold Asian marinade, served over noodles and coated in a spicy-sweet sriracha glaze. A dish that combines the ultimate crunch with juicy, full-bodied flavour and deep umami character.
We start by carefully scoring the pork belly skin, making sure not to cut into the meat. Then we pat it very dry so there’s no moisture left. This is the secret to achieving that perfect crispiness.
In a bowl, we mix all the marinade ingredients and rub it only onto the meat, completely avoiding the skin. Cover and refrigerate for 12–24 hours so it can absorb all the flavours.
Before cooking, let the pork belly come to room temperature for about 30 minutes. Cover the skin with coarse salt and roast in a preheated oven at 180°C for 2–2.5 hours, until it becomes tender and juicy.
Then we remove the salt from the skin, increase the temperature to 220–230°C, and continue roasting until it turns golden and crispy, with that signature “crackling” crunch.
In a small bowl, mix all the glaze ingredients until smooth and glossy. Brush it over the pork belly and return it to the oven for a few minutes, allowing it to caramelize.
At the same time, cook the noodles according to the package instructions and drain them well.
Serve the rice noodles on a plate, top with the crispy pork belly cut into pieces, and drizzle with a little extra glaze for added intensity and shine.
And in the end… there’s only one thing you hear: crunch!
