Barbecue Pork Belly Strips Recipe: Crispy Lardons With Smoky Five-Spice Glaze

This barbecue pork belly strips recipe delivers restaurant-quality crispy lardons with a smoky five-spice glaze that transforms simple pork into a showstopper. 🔥 As someone who grew up surrounded by slow-cooked ribs and French technique, I know how to balance tender meat with that irresistible crackle—this method does exactly that.

The secret lies in scoring the belly properly and rendering the fat just enough to create those golden, crispy edges while keeping the interior juicy.

What sets these pork belly strips apart is the five-spice glaze—a fusion of traditional Chinese aromatics with classic barbecue flavors. The glaze caramelizes beautifully during cooking, adding depth while the strips develop that signature crispy texture.

This isn't just another pork recipe; it's a technique that turns a humble cut into something special, perfect for impressing guests or elevating your next cookout.

By the time these strips hit your plate, you'll have perfectly crispy edges with tender, flavorful meat inside, all coated in that sticky-sweet-smoky glaze. The fat renders just enough to create a crispy exterior while keeping the interior juicy—a balance that takes practice, but this method makes it foolproof.

Serve them alongside roasted vegetables or a fresh salad to complete the meal.

This recipe works beautifully on the grill, in the oven, or even in a smoker, giving you flexibility for any cooking setup. The five-spice glaze adds a unique twist that makes these strips stand out from typical barbecue fare, while the crispy texture ensures every bite is satisfying.

Let's get started on creating pork belly strips that will have everyone asking for seconds.

Ingredients for barbecue pork belly strips

Crispy pork belly strips with a smoky-sweet glaze—just 14 ingredients for restaurant-quality results.

The pork belly is non-negotiable here—look for thick-cut pieces with good marbling. Costco or Whole Foods often carry the best cuts, but your local butcher can trim it perfectly for you. The scoring (cutting a crosshatch pattern) is what creates those crispy edges, so don't skip this step. Five-spice powder is key for that authentic smoky depth—Penzeys or Trader Joe's have reliable blends, but you can mix your own with star anise, cinnamon, cloves, fennel, and Sichuan peppercorn. Fresh ginger and garlic are worth the extra minute to grate/mince for brighter flavor, but jarred works in a pinch.

No five-spice powder? Substitute 1 tsp cinnamon, 0.5 tsp cloves, and 0.5 tsp fennel seeds for a similar warmth. Running out of honey? Maple syrup or agave works 1:1. The cornstarch is crucial for that crispy texture—don't skip it. For extra richness, add 1 tbsp of hoisin sauce to the glaze. The glaze can be made 2 days ahead and stored in the fridge, so prep ahead if you're grilling. If you can't find rice vinegar, apple cider vinegar works just as well.

Pork belly strips keep best in the fridge for 3 days if stored in an airtight container with parchment between layers to prevent sticking. For longer storage, freeze them for up to 3 months—just thaw overnight in the fridge before reheating. The glaze reheats beautifully, so these strips taste even better the second day. Garnish with fresh green onions right before serving to keep them vibrant. Leftovers? Toss them into fried rice or ramen for a quick meal.

Step-by-step instructions for crispy pork belly strips

Transform tender pork belly into irresistible, crispy lardons with a smoky-sweet glaze.

Remove the pork belly from the refrigerator and let it sit at room temperature for 30 minutes. This ensures even cooking. Using a sharp knife, score the skin in a diamond pattern, cutting about ¼-inch deep but not all the way through the fat. The scoring creates crispy pockets while allowing the fat to render beautifully.

Place the pork belly skin-side down on a cutting board. Using a long, sharp knife, carefully slice it into ¼-inch thick strips—this is where precision matters. Keep the strips uniform in size for even cooking. As you cut, you'll notice the fat separating from the lean meat; this is normal and expected. Arrange the strips in a single layer on a plate and set aside.

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Once the oil shimmers, add half of the pork belly strips in a single layer, skin-side down. Let them sear undisturbed for 2-3 minutes until the skin becomes golden brown and crispy. You'll smell the fat rendering—that's the good stuff.

Flip the strips once and cook for another 1-2 minutes until the edges are golden and the meat reaches 145°F internally. Transfer the cooked strips to a paper towel-lined plate to drain excess fat. Repeat with the remaining strips, adding more oil to the skillet if needed. Don't overcrowd the pan or the strips will steam instead of crisp.

In a small bowl, combine 0.5 cup brown sugar, 0.25 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1.5 tablespoons five-spice powder, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir until the sugar dissolves completely—this mixture will form the base of your glaze. The aroma alone should make your mouth water.

In a separate small saucepan, combine the glaze mixture with 4 minced garlic cloves and 1 tablespoon freshly grated ginger root. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly and coats the back of a spoon. Remove from heat and stir in 1 tablespoon sesame oil. Let it cool for 5 minutes—this prevents the glaze from cooking the pork belly too quickly.

In a clean skillet over medium heat, combine the seared pork belly strips with the cooled glaze. Toss gently to coat each strip evenly with the sticky mixture. Sprinkle 1 tablespoon cornstarch over the top—this creates a crispy crust when the glaze caramelizes. Let the strips cook undisturbed for 3-4 minutes until the glaze bubbles and turns a deep amber color.

Use tongs to flip the strips and cook for another 2-3 minutes, basting them with the glaze as they crisp. The cornstarch will create a delightful crunch while the five-spice glaze adds a complex, aromatic depth. You'll know they're perfect when the strips are golden brown and the glaze has thickened into a glossy coating. If the glaze thickens too much, add 1 teaspoon water to loosen it.

Transfer the crispy pork belly strips to a serving platter. Garnish with 2 sliced green onions for a pop of freshness and color. Serve immediately while the strips are still hot and the glaze is sticky. The contrast between the crispy exterior, tender meat, and sweet-savory glaze makes these lardons irresistible.

For best results, serve these pork belly strips over steamed rice or with a side of quick-pickled vegetables. The smoky-sweet glaze pairs beautifully with the crispy texture, creating a dish that's equal parts satisfying and elegant. Enjoy while they're hot—these won't last long!

Perfect pairings for this recipe

Side Dish Harmony

These crispy pork belly strips shine when paired with sides that balance their richness. I love serving them with quick-pickled cucumbers—just thinly slice 1 English cucumber and toss with 2 tbsp rice vinegar, 1 tbsp honey, and a pinch of red pepper flakes.

The tangy crunch cuts through the glaze beautifully. 🥒

For a heartier option, steamed jasmine rice absorbs the sticky glaze perfectly. Cook 1 cup rice with 1.5 cups water and a pinch of salt, then fluff with a fork.

The mild flavor lets the pork belly take center stage. If you're feeling fancy, add a sprinkle of toasted sesame seeds for extra texture.

Drink Pairings

A crisp dry Riesling from Germany or California complements the five-spice glaze's sweetness and acidity. I reach for Dr. Loosen Blue Slate—its citrus notes and mineral finish cleanse the palate between bites. For beer lovers, a light lager like Asahi Super Dry keeps things refreshing without overpowering the dish.

If you prefer something stronger, a sake cocktail with yuzu juice and soda water mirrors the glaze's umami depth. Just mix 2 oz sake, 1 oz yuzu juice, and 3 oz soda water over ice. The effervescence balances the richness of the pork belly beautifully. 🍶

Garnish Game

Fresh microgreens add a vibrant pop of color and peppery bite. Sprinkle 1 tbsp over the strips just before serving—I love peppery arugula or mild radish microgreens from my local farmers' market. Their bright green hue contrasts perfectly with the golden-brown pork.

For an extra crunch, toast 1 tbsp sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant. Scatter them over the top right before serving—they add a nutty depth that ties everything together.

A final drizzle of chili oil (just ½ tsp) adds a subtle kick for those who crave heat.

Frequently asked questions