Easy Deep Fried Pork Belly Recipe | Crunchy Pork Belly Cooking and Eating

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat and calories, while pork shoulder is less expensive.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil is healthier due to lower saturated fat, while sunflower oil is often cheaper.

Prepare the pork belly by scoring the skin in a crosshatch pattern without cutting into the meat.

Rub salt, black pepper, garlic powder, onion powder, and paprika all over the pork belly, ensuring the seasoning gets into the scores.

Refrigerate the seasoned pork belly uncovered for at least 4 hours, preferably overnight, to dry out the skin.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Carefully lower the pork belly into the hot oil, skin side down, and fry until the skin is blistered and crispy, about 10-15 minutes.

Flip the pork belly and continue frying for another 10-15 minutes until the meat is cooked through and tender.

Remove the pork belly from the oil and drain on paper towels to absorb excess oil.

Let the pork belly rest for 10 minutes before slicing.

Serve with lime wedges and fresh herbs for garnish.

Cooking Techniques

Spice Level: