Crispy Fried Pork Belly Recipe

Crispy Fried Pork Belly is a show-stopping dish with a perfectly crunchy crust and juicy, tender meat inside. Thanks to a flavorful marinade and a double coating of starch, this pork belly fries up crispy without being greasy—the fat renders out beautifully during cooking. Every bite offers that satisfying crunch followed by rich, succulent pork. Ready for the ultimate crispy pork belly experience? Let’s get started!

Crispy Fried Pork Belly Recipe

Serves: 6
Prep time: 20 minutes
Rest time: Overnight
Cook time: 10 minutes

Ingredients:
2 pounds pork belly, with skin
3 tablespoons soy sauce
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine
2 tablespoons honey
Pinch of five-spice powder
Pinch of white pepper
1 1/2 cups tapioca starch
4 cups cooking oil

Crispy Fried Pork Belly Instructions

1. Prepare and marinate the pork belly:

• The night before, use a fork to lightly stab the pork all over to tenderize the meat.
• In a bowl, mix soy sauce, oyster sauce, Shaoxing wine, honey, five-spice powder, and white pepper.
• Place the pork belly in a large Ziploc bag and pour in the marinade. Remove excess air and seal.
• Rub the marinade all over the pork belly, then refrigerate overnight, flipping halfway through.

2. Coat the pork belly:

• Transfer tapioca starch to a large bowl.
• Remove pork from marinade and dip into tapioca starch, then rest on a plate for 5 minutes.
• Dip the pork belly in tapioca starch again and rest on the plate.

3. Fry the pork belly:

• Heat cooking oil in a pot over medium heat to 325°F (163°C).
• Carefully lower the pork belly into the hot oil and deep fry for about 6 minutes until golden brown and the internal temperature reaches 145°F (63°C).
• Remove and drain on a paper towel-lined plate.
• Let rest a few minutes before slicing and serving.

Tips & notes

• Marinating overnight ensures the pork belly absorbs deep, balanced flavors.
• Double coating with tapioca starch helps build an ultra-crispy crust.
• Maintain oil temperature around 325°F to cook the pork belly through without burning the crust.
• Resting after frying allows juices to redistribute, keeping the meat tender inside.