Name: Filipino Crispy Deep-Fried Pork Belly
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1.5 kg (3.3 lb) pork belly slab, skin on; 2 tablespoons coarse sea salt; 1 tablespoon whole black peppercorns, lightly crushed; 8 cloves garlic, smashed; 3 dried bay leaves; Water, enough to cover; 3 cups neutral oil (canola or vegetable), for deep-frying; 1 teaspoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1/2 cup cane vinegar; 3 cloves garlic, finely minced; 1 small shallot, finely chopped; 1 teaspoon sugar; 1/4 teaspoon salt; 2 bird's eye chilies, sliced (optional)

A Filipino classic featuring pork belly that is first simmered with aromatics until tender, then air-dried and deep-fried until the skin is shatteringly crisp and the meat stays juicy inside. Traditionally served with a tangy liver sauce or a simple vinegar dip alongside steamed rice.

Prep Time15 mins

Cook Time70 mins

Total Time85 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

640 kcalCalories
52 gFat
18 gSaturated Fat
3 gCarbs
0 gFiber
1 gSugar
38 gProtein
1180 mgSodium
520 mgPotassium
40 mgCalcium
2.5 mgIron
3 mgVitamin C
15 mcgVitamin A

Ingredients

For the pork

1.5 kg (3.3 lb) pork belly slab, skin on
2 tablespoons coarse sea salt
1 tablespoon whole black peppercorns, lightly crushed
8 cloves garlic, smashed
3 dried bay leaves
Water, enough to cover

For frying and finishing

3 cups neutral oil (canola or vegetable), for deep-frying
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder

For the vinegar dipping sauce

1/2 cup cane vinegar
3 cloves garlic, finely minced
1 small shallot, finely chopped
1 teaspoon sugar
1/4 teaspoon salt
2 bird's eye chilies, sliced (optional)

Directions

Place pork belly in a large pot and add sea salt, crushed peppercorns, smashed garlic, bay leaves, and enough cold water to cover by 5 cm (2 inches). Bring to a boil over high heat, then reduce to a gentle simmer and cook uncovered for 50-60 minutes, or until a skewer slides through the thickest part with little resistance.
Remove the pork and transfer to a wire rack set over a tray. Pat the skin completely dry with paper towels, then refrigerate uncovered for at least 1 hour (or up to overnight) to dry out the skin; this is the key to maximum crispness.
Combine cane vinegar, minced garlic, shallot, sugar, salt, and chilies in a small bowl. Stir until the sugar dissolves, then set aside for 15 minutes to let the flavors meld.
Heat oil in a heavy-bottomed pot or wok to 175°C (350°F). Carefully lower the pork belly skin-side down and fry for 8-10 minutes until the skin puffs and turns deep golden brown. Flip and fry the meat side for 4-5 minutes.
Transfer the pork back to the wire rack and let it rest for 5 minutes. Just before serving, raise the oil temperature to 190°C (375°F) and fry for 1-2 minutes per side for extra crunch.
Season the hot pork with fine sea salt, black pepper, and garlic powder while still on the rack. Slice into 1.5 cm (3/4 inch) pieces with a sharp cleaver, keeping the crispy skin intact on each slice.
Arrange slices on a warm platter and serve immediately with the vinegar dipping sauce and steamed jasmine rice.

Cook’s Notes

Drying the pork skin thoroughly in the fridge is non-negotiable for crackling-style crispness; moisture is the enemy of a good fry.
For an even puffier crust, lightly score the skin in a crosshatch pattern before the first fry, taking care not to cut into the meat.
Rest the pork between the two frying stages so the meat juices redistribute and the skin sets before the final blast of heat.
Save the simmering broth and strain it for soups or use as a base for sinigang the next day.
Use a deep-fry thermometer and fry in batches if needed to keep oil temperature steady, which prevents greasy results.