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20-Min Crispy Fried Pork Belly Recipe
Crispy Fried Pork Belly
Crispy Fried Pork Belly is golden and crunchy on the outside with juicy, tender pork inside. Every bite delivers that irresistible crackle followed by rich, melt-in-your-mouth flavor. Best of all, this version comes together in just about 20 minutes, making it a quick and satisfying way to enjoy pork belly at home.
Pork belly is one of the most requested recipes from my viewers. Many people love it, but they often believe pork belly always requires long cooking times. Traditionally, it’s braised, roasted, or slow-cooked for hours until tender.
But pork belly doesn’t always have to be slow-cooked.
In this recipe, I use thinly sliced pork belly, the kind you can easily find at most Asian supermarkets. Because the slices are thin, they cook very quickly while still staying juicy.
Instead of roasting or braising, I coat the pork belly in a light batter — similar to the technique I use when frying chicken. The batter fries up crisp and airy while the pork inside remains tender and flavorful.
The result is something incredibly satisfying: crispy, golden pork belly that cooks in minutes and tastes absolutely amazing.
Why Thinly Sliced Pork Belly Works So Well?
Many pork belly recipes rely on long cooking times to break down the fat and connective tissue.
Thinly sliced pork belly works differently.
Because the slices are thin, the pork cooks very quickly while the fat renders just enough to keep the meat juicy. The quick frying method gives you crispy edges while the inside stays tender.
It’s one of the easiest ways to enjoy pork belly without waiting hours.
Why Cornstarch Makes the Pork Extra Crispy?
Cornstarch creates a lighter coating than regular flour.
When fried, cornstarch forms a delicate crust that stays crisp and airy instead of thick or heavy. Because it contains no gluten, the batter doesn’t become dense.
This creates the signature crunchy texture that makes crispy pork belly so addictive.
Let’s Talk Ingredients
Pork belly
Pork belly has the perfect balance of fat and meat. When fried quickly, it becomes juicy inside while the outside turns crisp.
Soy sauce and oyster sauce
These add a deep savory flavor and season the pork.
Rice wine
Helps remove any strong pork flavor and adds aroma.
Cornstarch
Creates the light, crispy coating.
Baking soda and baking powder
These help aerate the batter so it fries up light and crisp.
Egg
Helps bind the batter and coat the pork evenly.
Cooking oil
Because this dish fries at high heat, use a neutral oil with a high smoke point, such as avocado, grapeseed, or peanut oil.
Step-by-Step: Let’s Cook
Step 1: Marinate the pork belly
Use a fork to poke small holes all over the pork belly slices. Add soy sauce, oyster sauce, and rice wine. Mix well and let marinate while preparing the batter.
Tip: Poking the pork helps the marinade absorb quickly and improves flavor.
Step 2: Make the batter
In a bowl, whisk together cornstarch, baking soda, baking powder, egg, cooking oil, and water until smooth.
Tip: The batter should be smooth and slightly runny so it coats evenly.
Step 3: Coat the pork belly
Add the marinated pork belly to the batter and mix until every piece is evenly coated.
Tip: Make sure each slice is well coated so the crust fries evenly.
Step 4: Fry the pork belly
In a pan over high heat, heat the cooking oil to about 350°F (175°C).
Carefully add the pork belly slices and fry for about 2 minutes per side until golden and crispy.
Internal temperature should reach at least 145°F.
Remove and drain.
Tip: Maintain a steady oil temperature so the crust becomes crisp without burning.
Step 5: Season and serve
Slice the crispy pork belly into bite-sized pieces. While still hot, sprinkle with salt, white pepper, and paprika.
Serve immediately.
Tip: Season while hot so the spices stick to the crispy surface.
Pair It with Fresh Vegetables
Crispy pork belly is rich and savory, so pairing it with fresh vegetables helps balance the meal beautifully.
• Smashed Cucumber Salad – Cool, refreshing, and lightly tangy.
• Garlicky Broccoli – Simple broccoli with bold garlic flavor.
• Garlicky Bok Choy – Tender greens that cook quickly and complement the pork perfectly.
• Sweet Chili Dipping Sauce – Adds a sweet and spicy kick to the crispy pork.
Add a bowl of steamed rice, and you have a complete, satisfying meal.
20-Min Crispy Fried Pork Belly Recipe
Crispy Fried Pork Belly is golden and crunchy outside with juicy pork inside, ready in about 20 minutes.
Ingredients
For the pork belly
- 1½ pounds pork belly, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
- 4 tablespoons cooking oil, neutral high-smoking-point oil such as avocado, grapeseed, or peanut oil
For the batter
- 1½ cups cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 large egg
- 1 tablespoon cooking oil
- ¾ cup water
For the seasoning
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon paprika
Instructions
- To marinate the pork, use a fork to poke small holes all over the pork belly slices. In a bowl, combine the pork belly with the soy sauce, the oyster sauce, and the rice wine. Mix well and set aside while preparing the batter.
- To make the batter, in a bowl, whisk together the cornstarch, the baking soda, the baking powder, the egg, the cooking oil, and the water until smooth.
- To coat the pork, add the marinated pork belly to the batter and mix until evenly coated.
- To fry, in a pan over high heat, heat the cooking oil to about 350°F (175°C). Fry the pork belly about 2 minutes per side until golden and crisp. Internal temperature should reach 145°F or higher. Remove and drain.
- To finish, slice into bite-sized pieces and sprinkle with the salt, the white pepper, and the paprika while hot. Serve immediately.
Video
Notes
• Poke before marinating: Helps seasoning absorb quickly.
• Batter consistency matters: It should be smooth and slightly runny for even coating.
• Maintain oil temperature: Fry around 350°F for the best crisp texture.
• Use high-smoke-point oil: Avocado, grapeseed, or peanut oil works best.
• Season immediately: Spices stick best while the pork is hot.
• Protein swap: This batter also works well with chicken thighs, shrimp, or tofu.
Yummy Yummy