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.