Filipino Crispy Pork Belly with Spiced Vinegar Dip

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This Filipino take on chicharon transforms boiled pork belly into a lacy, golden crackling fried until puffed and shatteringly crisp. It is traditionally served as a pulutan (beer snack) alongside a sharp soy-and-vinegar dipping sauce brightened with garlic, onion, and chilies. The contrast between the rich, crunchy pork and the tangy dip is what makes this dish a beloved Filipino classic.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 54 gFat
• 19 gSaturated Fat
• 5 gCarbs
• 0 gFiber
• 2 gSugar
• 32 gProtein
• 880 mgSodium
• 380 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 5 mgVitamin C
• 8 mcgVitamin A

Ingredients

For the crispy pork belly

• 1 kg (2.2 lb) pork belly with skin, cut into 4-inch (10 cm) pieces
• 4 cups (960 ml) water
• 2 tbsp salt
• 3 bay leaves
• 6 cloves garlic, smashed
• 1 tbsp whole black peppercorns
• 2 cups (480 ml) neutral frying oil

For the spiced vinegar dip

• 1/2 cup (120 ml) Filipino white cane vinegar
• 3 tbsp soy sauce
• 6 cloves garlic, finely minced
• 1 tsp whole black peppercorns, lightly crushed
• 2 small red chilies (labuyo), thinly sliced
• 1 small red onion, thinly sliced
• 1 tsp sugar

Directions

1. In a large pot, combine water, salt, bay leaves, smashed garlic, and peppercorns and bring to a rolling boil.
2. Add the pork belly pieces, lower the heat, and simmer gently for 40 to 45 minutes, until a fork slides in easily but the meat still holds its shape.
3. Remove the pork from the pot and cool completely on a tray; pat dry very thoroughly with paper towels on all sides, especially the skin.
4. Slice each piece thinly across the grain into 1/4-inch (6 mm) slabs, arrange on a wire rack without overlapping, and refrigerate uncovered for 4 to 6 hours or overnight until the surface feels dry to the touch.
5. While the pork dries, prepare the dipping sauce by whisking the cane vinegar, soy sauce, minced garlic, crushed peppercorns, chilies, red onion, and sugar in a small bowl; let it sit for 15 minutes so the flavors meld.
6. Heat the oil in a deep heavy-bottomed wok or Dutch oven to 350°F (175°C), checking with a thermometer for accuracy.
7. Fry the pork slices in small batches of 4 to 5 pieces for 3 to 4 minutes per side, pressing gently with a slotted spoon so they flatten, until deeply golden, puffed, and crackling.
8. Drain the fried pieces on a paper-towel-lined tray and sprinkle lightly with extra salt while still hot.
9. Pile the crackling onto a warm platter and serve immediately alongside the spiced vinegar dip.

Cook’s Notes

• Thorough drying is the secret to maximum puff and crackle; do not skip or shorten the uncovered refrigeration step.
• Keep the oil steady between 340 and 360°F (170 to 180°C); drop in a small test piece first to gauge the sizzle.
• Score the skin lightly in a crosshatch before boiling to encourage that signature lacy 'bulaklak' puff during frying.
• Filipino sukang maasim (cane vinegar) gives the dip its authentic tang; substitute distilled white vinegar plus 1 tsp sugar if needed.
• Eat the crackling within minutes of frying because it loses crispness quickly once it cools.

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