Low Sodium Crispy Fried Pork Belly
Indulge in the irresistible crunch of **Low Sodium Crispy Fried Pork Belly**, a lighter twist on the classic dish that’s perfect for health-conscious foodies who refuse to compromise on flavor. This recipe uses a perfectly balanced blend of aromatic spices, including garlic, black peppercorns, and bay leaves, to infuse the succulent pork belly with rich, savory notes during a gentle simmer. A clever dusting of cornstarch paired with a splash of white vinegar creates that signature crackling skin without the need for heavy sodium. Finished with a sprinkling of fresh thyme and fried to golden-brown perfection, this dish offers a satisfying contrast of tender, juicy meat and ultra-crispy texture. Ideal for serving as a show-stopping centerpiece or slicing into bite-sized pieces for an unforgettable appetizer, this pork belly recipe is a must-try for lovers of crispy, flavorful comfort food.
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Recipe Information
Ingredients
- 2 pounds Pork belly
- 4 cloves Garlic
- 1 tablespoon Black peppercorns
- 2 pieces Bay leaves
- 1 tablespoon White vinegar
- 1 teaspoon Baking soda
- 2 tablespoons Cornstarch
- 2 cups Neutral oil (such as canola or vegetable oil)
- 1 teaspoon Fresh thyme
Instructions
1. Prepare the Pork Belly: Cut the 2 pounds of pork belly into long strips about 1.5 inches wide.
2. Boil Pork Belly: In a large pot, place the pork belly, 4 cloves of crushed garlic, 1 tablespoon of black peppercorns, 2 bay leaves, and enough water to cover the pork. Bring to a boil, then reduce to a simmer. Cook for about 90 minutes until the pork is tender.
3. Dry the Pork Belly: Remove the pork from the pot and pat it dry with paper towels. Set aside to cool.
4. Air Dry: Let the pork belly air dry in a cool, dry area for at least 30 minutes. You can also place it in the refrigerator uncovered.
5. Season: Once the pork is dried, rub the skin with 1 tablespoon of white vinegar to crispen the skin further. Then, dust the skin side lightly with 1 teaspoon of baking soda.
6. Coat with Cornstarch: Once the pork has rested, coat it thoroughly with 2 tablespoons of cornstarch, ensuring an even layer covers all sides.
7. Heat Oil: In a large frying pan or wok, heat 2 cups of neutral oil over medium-high heat until hot, about 350°F (175°C).
8. Fry the Pork Belly: Carefully place the pork belly strips into the hot oil with the skin side down, and fry until golden brown and crispy, approximately 8-10 minutes per side.
9. Drain Oil: Once achieved that perfect crispiness, remove the pork belly from the oil and place it on a wire rack or paper towels to drain any excess oil.
10. Season and Serve: Allow the pork belly to rest for a few minutes, then sprinkle lightly with 1 teaspoon of fresh thyme for added flavor before slicing and serving.
Nutrition Facts
Calories |
8860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 954.6 g | 1224% | |
| Saturated Fat | 208.9 g | 1044% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 1927 mg | 84% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.1 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1319 mg | 28% | |
*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.
