Low Fat Crispy Fried Pork Belly
Indulge in guilt-free decadence with this **Low Fat Crispy Fried Pork Belly** recipe, where rich flavor meets mindful cooking! Perfectly seasoned with garlic powder, onion powder, and a savory blend of low-sodium soy sauce and apple cider vinegar, the marinated pork belly is coated in a light rice flour and baking powder mixture to achieve an irresistible crunch—without the need for deep frying. Oven-baked to golden perfection, this healthier take on crispy pork belly eliminates excess grease while delivering all the satisfying textures and bold flavors you crave. Quick to prepare and ideal for weeknight dinners or special occasions, this dish is a crowd-pleaser that pairs beautifully with steamed rice, fresh greens, or your favorite dipping sauce. Cooking just got deliciously smarter!
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Recipe Information
Ingredients
- 1 pound Pork belly
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Apple cider vinegar
- as needed Olive oil spray
- 0.5 cup Rice flour
- 1 teaspoon Baking powder
Instructions
Place the pork belly in a freezer for about 30 minutes to firm it up. This makes slicing easier.
Cut the pork belly into 1/2 inch thick slices. This thickness is ideal for achieving a crispy texture.
In a bowl, mix together the garlic powder, onion powder, salt, black pepper, soy sauce, and apple cider vinegar.
Add the pork belly slices to the marinade, mixing thoroughly to ensure even coating. Let it marinate for at least 30 minutes or overnight in the refrigerator for better flavor.
In a separate bowl, combine the rice flour and baking powder. This mix will help achieve a crispy coating without deep frying.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place a wire rack over it.
Lightly dredge each pork belly slice in the rice flour mixture, shaking off excess flour.
Arrange the flour-coated pork belly slices on the prepared wire rack, ensuring they are not touching each other.
Spray the pork belly slices lightly with olive oil spray to help them brown and crisp up.
Bake in the preheated oven for 40-50 minutes or until the pork belly is golden brown and crispy, flipping halfway through to ensure even cooking.
Once cooked, allow the pork belly to rest for 5 minutes before serving. This will help maintain the crispy texture.
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.5 g | 310% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 4145 mg | 180% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.1 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 700 mg | 15% | |
*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.
