Crispy Pork Belly Chili Oil

Turn leftover pork belly fat into the ultimate Crispy Pork Belly Chili Oil—bold, savory, and packed with heat. This easy homemade condiment combines rich rendered fat, garlic, shallots, and chili flakes for a deeply flavorful oil that adds instant umami to noodles, rice, dumplings, and more.

chili oil in a bowl scooping with a spoon

What to do with Pork Belly Fat
Ingredients and Substitutions
How to Make Crispy Pork Belly Chili Oil
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
Serving Suggestions
How to Store Leftovers
What to Do With Leftover Rendered Fat
Recipe FAQ
Crispy Pork Belly Chili Oil Recipe

What to do with Pork Belly Fat

If you’ve ever cooked with blocks of pork belly, chances are you’ve ended up with extra fat—sometimes more than you know what to do with. While rendering it into lard is one option, one of my go-to ways to use it is this crispy pork belly chili oil.

The natural fat adds incredible richness and body to the oil, and frying it until golden and crunchy gives you savory little bits of porky goodness in every spoonful. Trust me, it’s a flavor bomb you’ll want to put on everything.

Ingredients and Substitutions

Here’s what you’ll need to make crispy pork belly chili oil. Feel free to adjust the spice level and seasoning to suit your taste:

Pork belly fat: From a block of pork belly or leftovers.
Neutral oil: Use canola, vegetable, sunflower, or avocado oil.
Garlic
Shallots
Chili flakes: Use a mix of Korean or Chinese chili flakes for a balance of heat and color.
Red pepper flakes
Chinese five spice
Salt
Sugar
MSG
Fresh ginger
Rendered pork fat: From the fried crispy pork pieces.

How to Make Crispy Pork Belly Chili Oil

This chili oil is super easy to make at home and comes together in about 30 minutes. Here’s a step-by-step overview:

Render the pork belly fat: Add finely chopped pork belly it to a pot over medium heat and cook, stirring occasionally, until the fat renders out and the pieces turn golden and crispy. Strain the fat and crispy bits. Set both aside.
Fry the aromatics: Wipe the pot clean. Add neutral oil and heat to 300°F (150°C). Add the minced garlic and shallots. Fry gently until golden and fragrant, stirring occasionally to prevent burning.
Infuse the oil: Turn off the heat. Immediately add the chili flakes and red pepper flakes, stirring quickly to bloom the spices without burning.
Add seasonings and pork fat: Stir in the five spice, salt, sugar, MSG, and grated ginger. Add the reserved rendered pork fat and the crispy pork bits.
Cool and store: Let the chili oil cool slightly. Transfer to a clean, airtight jar. Store in the fridge for up to 2 weeks.

VIDEO: Watch How to Make It

Lisa’s Recipe Tips

Don’t rush the pork belly rendering, slow and steady gives you the crispiest bits without burning.
Remove from heat before the garlic and shallots turn deep golden brown as the residual heat will continue to cook them.
Be sure the oil isn’t too hot when adding chili flakes, or they can burn and turn bitter.

Serving Suggestions

This crispy pork belly chili oil is incredibly versatile and instantly elevates even the simplest meals. The rich, savory oil and crunchy bits of pork make it the perfect finishing touch to anything that needs a little kick of heat and umami. Here are some of my favorite ways to use it:

Toss with noodles for a quick and flavorful chili oil noodle dish
Spoon over steamed rice with a soft-boiled egg for a quick rice bowl
Make chili oil fried rice
Drizzle over dumplings, gyoza, or wontons
Stir into congee, porridge, or soups for added spice
Use as a dipping oil for scallion pancakes
Top off avocado toast, eggs, or even pizza

How to Store Leftovers

Transfer the chili oil to a clean, airtight jar. It keeps well in the fridge for up to 2 weeks. The oil may solidify when chilled—just let it sit at room temp before using, or give it a quick stir.

What to Do With Leftover Rendered Fat

If you find yourself with a pool of rendered fat left behind, don’t toss it—it’s liquid gold. That rich, savory fat is packed with flavor and can be used in all sorts of delicious ways.

Here are some of my favorite ways to use leftover rendered pork fat:

Fry eggs or tofu: A little goes a long way in adding a smoky, savory depth.
Sauté vegetables: Think cabbage, kale, or bok choy—anything that could use a hit of umami.
Roast potatoes: Toss chopped potatoes in the fat before roasting for crispy, golden edges.
Cook rice or fried rice: Use it in place of oil to instantly upgrade your rice dishes.
Make savory pastries: Swap it into doughs or pie crusts for a rich flavour.

You can also cool and store any extra rendered fat in the fridge for up to a month, or freeze it in cubes to have it on hand whenever your dishes need a little flavor boost.

Recipe FAQ

Can I use pre-rendered lard instead of pork belly fat?

Yes, but you’ll miss out on the crispy pork pieces that add texture and flavor.

Enjoy! If you make this Crispy Pork Belly Chili Oil recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!