Crispy fried pork belly features a shattered, golden-brown crackling exterior that shatters on the bite, giving way to juicy, tender meat inside. The key is achieving maximum crispness through proper oil temperature and timing.
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Deep fry the slab of seasoned pork belly until the skin is golden brown and extremely crispy.
Using tongs, remove the pork belly from the fryer and allow excess oil to drain off.
Place the pork belly on a large wooden cutting board. Tap the skin with a knife to confirm it's crispy.
Slice the pork belly into thick, bite-sized pieces.
Serve immediately, for instance on butcher paper alongside other BBQ items.
Store cooled fried pork belly in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven for 8–10 minutes to restore crispness.
Deep-fry thermometer or instant-read thermometer · Heavy-bottomed pot or Dutch oven (for oil depth and heat retention) · Long-handled tongs or slotted spoon (for safe handling of hot oil)
Heat oil to 350–375°F. Use a thermometer to maintain consistent temperature; too cool yields greasy results, too hot burns the skin before the meat cooks through.
The skin should be deep golden-brown and crackle when tapped. Internal temperature should reach 190–200°F for tender, rendered fat and juicy meat.
Yes. Trim, season, and refrigerate up to 24 hours before frying. Pat dry thoroughly before frying to minimize splattering and maximize crispness.
Scoring (light crosshatch cuts) helps render fat and improves crispness. Keep cuts shallow to avoid piercing the meat layer.
Refrigerate in an airtight container for up to 3 days. Reheat in a 375°F oven for 8–10 minutes to restore crispness.
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