Filipino Crispy Deep-Fried Pork Belly

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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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

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