Crispy Pork Belly (No Oven or Deep Fry)
Crispy Pork Belly (No Oven or Deep Fry)
Ingredients
- 1 1/2 pounds pork belly, skin on
- 1/4 cup kosher salt, plus more as needed
Instructions
- 1
Place the pork belly, skin side up, on a clean cutting board. Using a fork or a scoring tool, poke numerous small holes all over the pork belly skin. This is a crucial step for achieving maximum crispiness.
⏱️ 5 min
- 2
Place the poked pork belly on a heat-safe plate. Generously sprinkle 1/4 cup of kosher salt over the skin of the pork belly, ensuring it covers the entire surface.
⏱️ 2 min
- 3
Place the salted pork belly (still on the plate) into a pot or steamer basket. Add about 2 cups of water to the pot, ensuring it doesn't touch the pork belly directly but is enough for steaming. Cover the pot and bring the water to a rolling boil.
⏱️ 3 min
- 4
Steam the pork belly for 15 minutes. After 15 minutes, carefully remove the pork belly from the pot and set it aside.
⏱️ 15 min
- 5
Using a clean paper towel, thoroughly pat dry the skin of the pork belly. Ensure no moisture remains on the skin. This is essential for crisping. Let the pork belly cool down completely, about 1 hour, or refrigerate for faster cooling.
⏱️ 60 min
- 6
Once the pork belly has cooled, place it skin side down onto a cutting board. Carefully cut the pork belly into strips, about 1 1/2 inches wide.
⏱️ 5 min
- 7
Place the pork belly strips, skin side down, into a large, dry skillet or wok over medium-low heat. Apply gentle pressure to the pork belly with a spatula or press, ensuring the skin makes good contact with the heat source. Cook, occasionally pressing, until the skin becomes golden brown, bubbly, and crispy, about 15-20 minutes. The rendered fat from the pork belly will naturally 'fry' the skin.
⏱️ 20 min
- 8
Once crispy, remove the pork belly from the heat. Let it rest for a few minutes, then slice the crispy pork belly into desired serving pieces. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pork Belly (No Oven or Deep Fry)
- 1 1/2 pounds pork belly, skin on
- 1/4 cup kosher salt, plus more as needed
Instructions
- 1
Place the pork belly, skin side up, on a clean cutting board. Using a fork or a scoring tool, poke numerous small holes all over the pork belly skin. This is a crucial step for achieving maximum crispiness.
⏱️ 5 min - 2
Place the poked pork belly on a heat-safe plate. Generously sprinkle 1/4 cup of kosher salt over the skin of the pork belly, ensuring it covers the entire surface.
⏱️ 2 min - 3
Place the salted pork belly (still on the plate) into a pot or steamer basket. Add about 2 cups of water to the pot, ensuring it doesn't touch the pork belly directly but is enough for steaming. Cover the pot and bring the water to a rolling boil.
⏱️ 3 min - 4
Steam the pork belly for 15 minutes. After 15 minutes, carefully remove the pork belly from the pot and set it aside.
⏱️ 15 min - 5
Using a clean paper towel, thoroughly pat dry the skin of the pork belly. Ensure no moisture remains on the skin. This is essential for crisping. Let the pork belly cool down completely, about 1 hour, or refrigerate for faster cooling.
⏱️ 60 min - 6
Once the pork belly has cooled, place it skin side down onto a cutting board. Carefully cut the pork belly into strips, about 1 1/2 inches wide.
⏱️ 5 min - 7
Place the pork belly strips, skin side down, into a large, dry skillet or wok over medium-low heat. Apply gentle pressure to the pork belly with a spatula or press, ensuring the skin makes good contact with the heat source. Cook, occasionally pressing, until the skin becomes golden brown, bubbly, and crispy, about 15-20 minutes. The rendered fat from the pork belly will naturally 'fry' the skin.
⏱️ 20 min - 8
Once crispy, remove the pork belly from the heat. Let it rest for a few minutes, then slice the crispy pork belly into desired serving pieces. Serve immediately.
⏱️ 5 min