Gluten-Free Crispy Fried Pork Belly
Indulge in the ultimate comfort food with this Gluten-Free Crispy Fried Pork Belly recipe, a delightful blend of crunch and juiciness that’s perfect for a crowd-pleasing appetizer or main dish. Featuring tender pork belly marinated with aromatic spices like garlic powder, paprika, and coarse sea salt, this dish is elevated with a gluten-free coating made from rice flour, cornstarch, and baking powder for a flawlessly crisp texture. A touch of coconut milk in the batter adds subtle richness while keeping it dairy-free. Precooked in the oven for perfectly rendered fat and fried to golden perfection, each bite boasts crackling skin and succulent meat. Serve hot with a sprinkle of fresh herbs for a dish that’s as visually stunning as it is irresistible. Perfectly suited for those following a gluten-free lifestyle, this fried pork belly will be your new go-to indulgence for gatherings or everyday cravings!
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Recipe Information
Ingredients
- 2 pounds Pork belly, skin-on
- 2 tablespoons Coarse sea salt
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 cup Rice flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 2 units Eggs, large
- 1 cup Coconut milk
- 4 cups Vegetable oil, for frying
Instructions
Score the skin of the pork belly in a crosshatch pattern with a sharp knife. Avoid cutting too deeply into the meat.
Rub the pork belly generously with coarse sea salt, black pepper, garlic powder, and paprika. Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the meat.
Remove pork belly from the refrigerator 30 minutes before cooking to bring it to room temperature.
Preheat your oven to 300°F (150°C). Place the pork belly on a wire rack set over a baking sheet and cook in the preheated oven for 1 hour. This will render some of the fat and start the cooking process.
In a mixing bowl, combine rice flour, cornstarch, and baking powder. In a separate bowl, beat the eggs and mix with coconut milk.
Remove the pork belly from the oven and allow it to cool slightly before handling.
Heat the vegetable oil in a deep pan or fryer to 350°F (175°C).
Cut the cooked pork belly into 2-inch pieces. Dip each piece in the egg and coconut milk mixture, then dredge in the rice flour mixture ensuring even coverage.
Carefully place the coated pork belly pieces into the hot oil, frying in batches to avoid crowding the pan, until golden brown and crispy (about 5-7 minutes per batch).
Remove the fried pork belly from the oil and place on a plate lined with paper towels to drain excess oil.
Serve immediately while hot and crispy, garnished with sliced green onions or fresh cilantro if desired.
Nutrition Facts
Calories |
14012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1439.3 g | 1845% | |
| Saturated Fat | 308.5 g | 1542% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1025 mg | 342% | |
| Sodium | 12936 mg | 562% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 17.1 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 151 mg | 12% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1713 mg | 36% | |
*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.
