EASY COLOMBIAN PORK BELLY | How To Make Pork Belly | SyS

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and pork shoulder is more economical.

Rinse well and pat dry the strips of pork belly. Rub the skin and meat with baking soda and salt to taste. Place it in a medium container, cover and refrigerate for at least 1 hour. Then, if you want, you can rinse it and pat dry it before frying.

Pre-heat oil between 350°F - 375°F (180°C - 190°C).

Divide the pork belly into desired portions. Then, make the "legs" or "teeth" by making ½ inch (1.27 cm) incisions with a sharp knife. Make sure to stop right before you cut the fat and skin.

Deep fry the pork belly in the hot oil until it's golden brown and crunchy (about 10 minutes). Remove the pork belly pieces from the oil, drain on paper towels and season with more salt to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens