Talk about quick and easy, this Crunchy Pork Belly Burger recipe is a classic, with a seriously crispy pork belly upgrade and can be on the table in under 30 minutes. Yeah, that’s winning.

Crunchy Pork Belly Burger | Kita Roberts

This post was sponsored by Curly’s but as always my love of burgers comes from a very pure place in my heart that also hates cardio and loves cheese.

This post is part of my annual BURGER MONTH celebration, a fun little shindig for burger lovers with lots of swag and tasty recipes. Make sure to check it out!

Step outside the lines with Pork belly burgers

We are full on into burger season and nothing is more rewarding than tossing a patty on the grill for a quick and easy finger licking good kind of dinner.

As much as I love making my own bacon jam from time to time, some nights I am just craving quick and easy (and we won’t even go down the deep dark path of what I absolutely must have indulgences are there), but reaching into the fridge and knowing dinner will be done in under 20 minutes is a damned lifesaver some nights.

Lets face it. Mainly because we can’t start with wine until there’s a little something in our tummies.

Make a pork belly burger in under 30 minutes

So, thinking about all the burgers coming out for #BURGERMONTH and being more than a little spent from a long day at the studio, I was craving a hearty meal, girl carnivore approved. But, here’s the rub… I knew that I had a 30 minute window before I gave up and went right in for a bowl of cereal and to my pillow. (truth, am I right?)

Luckily, I get to team up with some pretty rad brands, and Curly’s had just shipped me some of their pulled pork belly in their ready to go containers. I pulled it out and my mind lit up with an idea. Like not just light bulb, but full on halogen bright idea. 

We all love bacon, why not toss some of that pulled pork belly on a burger in its place?

Why not a pork belly burger?

Yeah, go big or go home.

Talk about dressing up the pig (come on, that was funny). Because, we know pork belly is trending across the country. It’s the hot thing to use. And let’s be honest, it’s delicious, so I hope this trend stays on point for a while.

Feeling fancy,  I crisped up the Curly’s pulled pork belly in the Alabama sauce and used it, along with a crunchy onion ring and some sharp cheddar, to make a burger you’d pay a premium for dining out. Then you would tip the waiter big time too just for recommending it. 

And I was still able to get into my PJs and snuggle up for an Archer marathon all within an hour of getting home.

I call that winning. Or being an adult.

In a wise beyond the years, knowing the good things in life sort of way.

How to select great pork belly

Maybe you can’t find the Curly’s pulled pork belly. In which case, you may have to get some pork belly to make your own.

If you are new to using pork bellies in recipes, then knowing what to look for helps. Basically, pork belly is the belly meat and fat that is often smoked, cured, and turned into bacon. Instead of going that route, the piece is sold either in a slab or in very thick cuts about an inch or two wide.

Look for the meat to be nice and pink. If it looks a little brownish or greyish, pass. The fat needs to be nice and white. It should have an almost translucent sheen on the opaque whiteness of the fat. The fresher the better.

Never hesitate to ask the butcher behind the counter for advice. He or she will steer you in the right direction.

Cooking your own pulled pork belly

If you don’t have the pre-pulled pork belly from Curly’s handy, making your own is always possible. It adds quite of bit of time, but the flavor can’t be beat and it is worth the effort.

Cook the pork belly on low heat, about 300 degrees Fahrenheit for about two and half to three hours. It will smell amazing. It might take a while, but that makes it worth it.

Don’t be surprised at a line outside your door.

Just use a fork to shred it up. Toss it in a skillet at very high heat and crisp it up quickly. Then top it on the burger.

Crunchy Pork Belly Burger | Kita Roberts

More great burgers to check out

Burger of the Month is a fun idea, but let’s face it. Burgers could have their own year of celebration and we would still be happy. If you love burgers like any proud carnivore, then I humbly submit the following for your attention and consideration.


Crunchy Pork Belly Burger

5 from 1 vote
Prep: 15 minutes
Cook: 15 minutes
Servings: 4
Crunchy Pork Belly Burger | Kita Roberts
A classic cheeseburger or hamburger then topped with pulled pork belly to make it extra special

Recommended Equipment

  • grill or skillet


  • 1 lbs Pork belly Cooked low and slow and pulled and shredded
  • 1 lbs onion rings Use frozen ones to keep it simple
  • 1 1/2 lbs beef patties
  • 4 Buns
  • 4 Cheddar Cheese slices
  • 1 Lettuce tomato, onion, and other desired fixings


  • Cook the onion rings according to the package for crispy hot deliciousness.
  • Meanwhile, heat the Curly’s Pulled Pork in a skillet over medium heat, tossing, until lightly crispy.
  • Grill your burgers to your desired doneness. Lay a slice of cheese over top to melt once off the heat.
  • Arrange the burgers over lettuce and tomato dressed bun bottoms.
  • Add an onion ring (or two) atop the patty and scoop the crispy pork belly into the center.
  • Top with a bun and serve with the remaining onion rings on the side.


Calories: 1131kcal | Carbohydrates: 37g | Protein: 42g | Fat: 90g | Saturated Fat: 33g | Cholesterol: 173mg | Sodium: 474mg | Potassium: 857mg | Fiber: 3g | Sugar: 7g | Vitamin A: 676IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 15mg
Course: burger
Cuisine: American
Author: Kita Roberts

Bookmark this recipe now!

Save Recipe Bookmark
Crunchy Pork Belly Burger | Kita Roberts
Talk about quick and easy, this Crunchy Pork Belly Burger recipe is a classic, with a seriously crispy pork belly upgrade and can be on the table in under 30 minutes. Yeah, that’s winning.

Categories: , , ,

Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


Signup and get free recipes sent to your inbox every week!

Please enable JavaScript in your browser to complete this form.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Holy Moly Kita! This burger is off the charts amazing!!! Sharing on Desserts Required’s FB page tomorrow. <3