Crispy Pork Belly with Potatoes & Pickles
Crunchy-skinned pork belly with boiled potatoes and tangy pickled cucumbers — a 25-minute Vietnamese dinner that cracks when you bite it. Salt, high heat, and patience do all the work.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 34g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Place pork belly skin-side up in a cold skillet. Turn heat to medium-high and cook uncovered for 12–15 minutes until skin cracks and browns deeply.
Step 2
While pork cooks, boil potatoes in salted water until fork-tender, about 10 minutes. Drain and set aside.
Step 3
In a small bowl, whisk vinegar, sugar, and sliced chilies. Pour over sliced cucumber and let sit.
Step 4
Flip pork to skin-side down and sear 3 minutes until fat renders and edges caramelize.
Step 5
Divide pork, potatoes, and pickled cucumber between plates. Drizzle pork with rendered fat from the pan.
Tools you’ll need
- 12-inch heavy skillet or cast-iron pan
- large pot for boiling potatoes
- small mixing bowl
- tongs
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
