Crispy Pork Belly Cashew: Amazing 2-Stage Roast

Name: Crispy Pork Belly Cashew: Amazing 2-Stage Roast
Prep time: 24 min
Cook time: 2 h 15 min
Total time: 2 h 54 min
Cuisine: Korean
Ingredients: For the Pork:; 2 pounds Boneless Pork Belly; 1/4 cup Sake; 1/4 cup Rice Wine Vinegar; 1 tablespoon Kosher Salt; For the Sauce:; 4 tablespoons Unsalted Butter; 3 cloves Garlic; 1/4 cup Gochujang; 1 tablespoon Granulated Sugar; 1/4 cup Cashew Butter; For Serving:; 3 cups Cooked White Rice; 1/2 cup Halved Cashew Pieces; 1/4 cup Cilantro; 1/4 cup Julienned Green Onions; 1/2 cup Radishes; 2 tablespoons Sesame Seeds

by Fatima Garcia

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22 de January de 2026

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Crispy pork belly cashew has become my absolute favorite weeknight indulgence, and I’m so excited to share this easy crispy pork belly cashew recipe with you all. I remember the first time I tried a dish like this at a bustling Asian restaurant; the crunch of the pork belly against the creamy, savory cashew sauce was pure magic. The aroma alone, a mix of roasted garlic and that signature gochujang spice, filled the air and instantly made my mouth water. It’s a gourmet experience that’s surprisingly simple to recreate at home. Let’s get cooking!

Why You’ll Love This Crispy Pork Belly Cashew

An explosion of flavors: Savory, umami, and slightly spicy with a delightful crunch.
Incredibly quick prep time for a gourmet meal.
A satisfying balance of protein and healthy fats.
This pork belly cashew recipe is surprisingly budget-friendly.
Family-friendly, with customizable spice levels.
Impress guests with this restaurant-style dish.
It’s a fantastic pork belly cashew recipe for any occasion.
The crispy rice adds an amazing textural contrast.

Ingredients for Crispy Pork Belly Cashew

Gathering these key crispy pork belly cashew stir fry ingredients makes all the difference for this dish. You’ll need 2 pounds boneless pork belly, the star of our show. For the marinade, we’ll use 1/4 cup sake and 1/4 cup rice wine vinegar to tenderize and add a subtle tang, plus 1 tablespoon kosher salt for seasoning. The luscious sauce starts with 4 tablespoons unsalted butter, 3 cloves garlic, minced for that aromatic base, and 1/4 cup gochujang, our Korean chili paste that brings the heat and depth. We’ll also incorporate 1 tablespoon granulated sugar to balance the spice and 1/4 cup cashew butter for that signature creamy, nutty richness. For serving, have 3 cups cooked white rice ready to crisp up, 1/2 cup halved cashew pieces for extra crunch, 1/4 cup cilantro and 1/4 cup julienned green onions for freshness, and 1/2 cup radishes for a peppery bite. Finally, a sprinkle of 2 tablespoons sesame seeds adds a final touch of flavor and texture.

How to Make Crispy Pork Belly Cashew

Step 1: Begin by preparing the pork belly. Pat the pork belly completely dry with paper towels; this is crucial for achieving that perfect crisp. Rub it all over with the 1/4 cup sake and 1/4 cup rice wine vinegar. Then, generously cover it with the 1 tablespoon kosher salt. Cover the pork belly and let it marinate in the refrigerator for at least 12 hours, or up to 24 hours, allowing the flavors to deeply penetrate.
Step 2: Preheat your oven to 300°F (150°C). Carefully score the pork belly skin in a diamond pattern, being careful not to cut into the meat. Place the pork belly on a baking sheet and roast for 2 hours. The meat should become tender and the fat rendered.
Step 3: After the initial roasting, increase the oven temperature to 500°F (260°C). Roast for another 10-15 minutes, watching it very closely, until the skin is puffed up and incredibly crispy. This high heat is key to achieving that signature crunch.
Step 4: Once the pork belly is perfectly crispy, remove it from the oven and let it cool to room temperature. This makes it easier to handle. Then, refrigerate it until firm, about 30 minutes. Once firm, slice the pork belly into ½-inch thick pieces. This chilling step ensures clean, even slices.
Step 5: While the pork is chilling, prepare the sauce. In a saucepan over medium heat, melt the 4 tablespoons unsalted butter. Add the minced 3 cloves garlic and sauté until fragrant, about 1 minute. Whisk in the 1/4 cup gochujang, 1 tablespoon granulated sugar, and 1/4 cup cashew butter. Continue whisking until the sauce is smooth, well combined, and heated through. Keep it warm.
Step 6: Now, let’s get to the crispy pork belly cashew stir fry cooking. In a large skillet, heat any rendered fat from the pork belly over medium-high heat. Add the 3 cups cooked white rice and cook, stirring occasionally, until it’s golden brown and crispy. This creates a wonderful textural base for our dish.
Step 7: Gently toss the sliced, chilled pork belly pieces with the warm gochujang sauce until each piece is beautifully coated. You want just enough sauce to cling to the pork without making it soggy. This is how to cook crispy pork belly with cashews for the best texture.
Step 8: Serve the saucy pork belly immediately over the crispy rice. Garnish with the 1/2 cup halved cashew pieces, fresh 1/4 cup cilantro, vibrant 1/4 cup julienned green onions, peppery 1/2 cup radishes, and a sprinkle of 2 tablespoons sesame seeds. Enjoy this amazing crispy pork belly cashew stir fry!

Crispy Pork Belly Cashew: Amazing 2-Stage Roast - Crispy Pork Belly Cashew - additional detail

Pro Tips for the Best Crispy Pork Belly Cashew

To elevate your crispy pork belly cashew creation, I’ve got a few tricks up my sleeve. Marinating the pork belly for at least 12 hours is essential for deep flavor. Don’t rush the initial roasting; low and slow is the way to tenderize. For that ultimate crunch, watch the pork like a hawk during the high-heat finish – burning happens fast! Tossing the cooked pork in the sauce right before serving is key to preserving that glorious crisp texture for the ultimate crispy pork belly cashew stir fry experience.

What’s the secret to perfect Crispy Pork Belly Cashew?

The real magic for the best crispy pork belly cashew dish lies in the two-stage cooking process: a long, slow roast to render the fat and tenderize the meat, followed by a super-hot blast to puff up and crisp the skin. This ensures that irresistible crunch every single time.

Can I make Crispy Pork Belly Cashew ahead of time?

Yes, you can prep components in advance! The pork belly can be marinated and even roasted ahead of time. Cool it completely, then refrigerate. Just before serving, reheat it at a high temperature to re-crisp the skin before tossing with the sauce. This makes assembly a breeze! For more make-ahead meal ideas, check out these tips for meal prepping.

How do I avoid common mistakes with Crispy Pork Belly Cashew?

A common pitfall is not drying the pork belly thoroughly before roasting, which hinders crisping. Another mistake is overcooking during the high-heat stage – keep a close eye on it! Lastly, don’t sauce the pork too early; it will get soggy. Toss just before serving for peak crispiness. Learn more about achieving perfect crispiness in cooking from this guide.

Best Ways to Serve Crispy Pork Belly Cashew

This savory crispy pork belly cashew dish is incredibly versatile! For a complete meal, I love serving it over fluffy steamed jasmine rice or the crispy rice as directed in the recipe for an extra textural element. It also pairs beautifully with a simple side of steamed or stir-fried greens like bok choy or gai lan to balance the richness. You could also serve it alongside pickled radishes or a refreshing cucumber salad to cut through the decadent flavors. It’s truly a showstopper that’s delicious with almost anything! For more serving suggestions, explore these side dish ideas.

Nutrition Facts for Crispy Pork Belly Cashew

Let’s take a look at the nutritional breakdown for this delicious crispy pork belly cashew dish. This recipe is designed to be a rich and satisfying meal. Each serving of this amazing pork belly and cashew nut recipe contains approximately 650 kcal. You’ll also get about 40 g of fat, with 15 g being saturated fat, and a solid 25 g of protein to keep you full. The carbohydrate count is around 45 g, with only 2 g of fiber and 5 g of sugar. It also contains about 900 mg of sodium. Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutritional content, you can consult resources like the USDA FoodData Central.

How to Store and Reheat Crispy Pork Belly Cashew

Properly storing your crispy pork belly cashew is key to enjoying those amazing textures later. After cooking, let any leftovers cool completely to room temperature. This is important to prevent condensation, which can make things soggy. Once cooled, transfer the pork belly and any remaining sauce into an airtight container. You can store it in the refrigerator for about 3 to 4 days. For longer storage, this pork belly and cashew nut recipe freezes beautifully. Wrap individual portions tightly in plastic wrap, then in foil, and freeze for up to 3 months. When you’re ready to reheat, the best method for maintaining crispiness is in a preheated oven at around 375°F (190°C) for about 10-15 minutes, or until heated through and the skin is re-crisped. You can also use an air fryer. Discover more food storage tips here.

Frequently Asked Questions About Crispy Pork Belly Cashew

What is crispy pork belly cashew?

Crispy pork belly cashew refers to a delightful dish featuring tender, succulent pork belly that’s been cooked until its skin is incredibly crisp, then coated in a rich, savory sauce made with cashews and often gochujang. It’s a fantastic blend of textures and flavors, showcasing the perfect marriage of crispy meat and creamy sauce, often served as a main course or an impressive appetizer.

Can I make this crispy pork belly cashew recipe spicy?

Absolutely! If you love a kick, you can easily make this a spicy crispy pork belly cashew dish. The gochujang in the sauce already provides a good amount of heat, but for extra spice, you can add a pinch of red pepper flakes to the sauce while it’s simmering, or even a bit of chopped fresh chili pepper when serving. Adjust the amount of gochujang to your personal heat preference!

Why is my pork belly not crispy enough?

Achieving that perfect crisp often comes down to a few key steps. First, ensure you pat the pork belly completely dry before roasting; moisture is the enemy of crispiness. Scoring the skin helps too. The most crucial part is the final high-heat blast in the oven – don’t skip that step, and watch it closely! If it’s still not quite there, a few minutes under the broiler can often do the trick, but be very careful not to burn it.

What are some other nuts I can use in this pork belly and cashew nut recipe?

While cashews are traditional and provide a wonderful creamy texture, you can experiment with other nuts for a twist on this pork belly and cashew nut recipe. Almond butter or even sunflower seed butter can work as substitutes in the sauce for a similar creamy effect. For added crunch, chopped peanuts or toasted slivered almonds are fantastic garnishes.

Variations of Crispy Pork Belly Cashew You Can Try

Once you’ve mastered the classic, don’t be afraid to get creative with this versatile dish! For a different flavor profile, consider an Asian crispy pork belly cashew variation by adding a splash of soy sauce or fish sauce to the marinade, or a bit of grated ginger to the sauce. If you’re looking for a quicker weeknight option, you can adapt this into a fantastic crispy pork belly cashew stir-fry recipe by cubing the pork belly smaller and stir-frying it directly with your favorite vegetables like bell peppers and broccoli. For a spicier kick, amp up the gochujang or add some chili garlic sauce. You could also try a vegetarian version by substituting firm tofu or king oyster mushrooms for the pork belly, marinating and pan-frying them until golden and crispy. Explore more recipe variations here.

About the Author

Fatima Garcia