Crispy Fried Pork Belly
Indulge in the ultimate comfort food with this Crispy Fried Pork Belly recipe, featuring tender, seasoned pork belly that's simmered to perfection before being fried to golden, crackling crispiness. This Filipino-inspired dish starts with a flavorful marinade of soy sauce, garlic, and vinegar, enhancing every bite with savory depth. After being slow-cooked until melt-in-your-mouth tender, the pork belly is fried to achieve a perfectly crisp exterior while maintaining its juicy interior. Serve this irresistible dish as a satisfying main course or an indulgent appetizer, paired with steamed rice or your favorite dipping sauce. Quick to prep and loaded with bold flavors, this fried pork belly is an unbeatable treat for pork lovers! Keywords: crispy pork belly, fried pork belly, tender pork belly recipe, savory Filipino pork dish, golden fried pork.
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Recipe Information
Ingredients
- 2 pounds pork belly
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons soy sauce
- 4 cups water
- 2 cups vegetable oil
- 2 tablespoons white vinegar
Instructions
Start by cutting the pork belly into 1-inch thick strips for easier cooking and serving.
In a large pot, combine water, salt, ground black pepper, garlic powder, soy sauce, and vinegar.
Add the pork belly strips into the pot. Ensure that the pork belly is mostly submerged in the liquid for even cooking.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 60 minutes, or until the pork is tender.
Once the pork belly is tender, remove it from the pot and let it rest for a few minutes until it's cool enough to handle.
Slice the cooked pork belly into bite-sized pieces, approximately 1 inch in size.
In a large deep skillet or wok, heat the vegetable oil over medium-high heat until hot.
Carefully add the pork belly pieces into the hot oil, being cautious of oil splashes.
Fry the pork belly in batches to avoid overcrowding the pan, cooking for 5-7 minutes per batch, or until each piece is golden brown and crispy.
Use a slotted spoon to remove the pieces from the oil. Drain excess oil by placing the fried pork belly on a plate lined with paper towels.
Continue frying remaining batches of pork belly, allowing the oil to heat up again between batches if needed.
Once all pork belly pieces are fried to perfection, serve immediately while still hot and crispy.
Optional: Serve with a dipping sauce of your choice or freshly steamed white rice.
Nutrition Facts
Calories |
8329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 899.2 g | 1153% | |
| Saturated Fat | 234.9 g | 1174% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 8928 mg | 388% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.3 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1370 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
