Crispy Pan-Fried Pork Belly
Crispy Pan-Fried Pork Belly
Ingredients
- 2 pounds pork belly, with clear layers of fat and meat
- 2 green onion, stalks, roughly chopped
- 1 inch fresh ginger, slice
- 1 teaspoon white vinegar
- 1 teaspoon salt, plus more, as needed
- 1/2 teaspoon chili powder, optional, for serving
- 1/2 teaspoon ground cumin, optional, for serving
- 1 head lettuce, for serving
Instructions
- 1
Wash the pork belly thoroughly under cold running water. Pat it completely dry with paper towels.
⏱️ 5 min
- 2
Place the washed pork belly in a large pot. Add enough cold water to fully submerge the pork belly. Add the chopped green onion and ginger slice to the pot.
⏱️ 2 min
- 3
Bring the water to a rolling boil over high heat. As foam forms on the surface, use a spoon or skimmer to remove it. Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes, or until the pork belly is tender when pierced with a fork.
⏱️ 30 min
- 4
Carefully remove the tender pork belly from the pot and place it on a cutting board. Let it cool slightly for about 10-15 minutes. Once cool enough to handle, cut the pork belly into long, thick pieces, approximately 1 1/2 to 2 inches wide.
⏱️ 15 min
- 5
Using a sharp skewer or a meat tenderizer with needle-like prongs, gently poke numerous small holes all over the skin of each pork belly piece. Be careful not to pierce through the meat. Ensure the skin is as dry as possible; pat again with paper towels if needed.
⏱️ 8 min
- 6
Brush the white vinegar evenly over the poked skin of the pork belly pieces. Sprinkle 1 teaspoon of salt generously over the vinegar-coated skin, ensuring good coverage. This helps draw out moisture and promotes crispiness.
⏱️ 3 min
- 7
Place the seasoned pork belly pieces, skin-side down, in a large, cold pan (preferably cast iron or heavy-bottomed) without any added oil. Cover the pan with a lid and turn the heat to low. Cook slowly for about 15-20 minutes, allowing the fat to render and the skin to slowly crisp.
⏱️ 20 min
- 8
Remove the lid and increase the heat to medium-low. Continue to cook, turning the pork belly pieces occasionally, until all sides are golden brown. Pay special attention to the skin side; let it cook skin-side down for longer, pressing gently with a spatula if needed, until it becomes very crispy and you hear it crackle. This can take an additional 10-15 minutes.
⏱️ 15 min
- 9
Once the pork belly is crispy on the outside and tender on the inside, remove it from the pan and let it rest for a few minutes. Slice the cooked pork belly into desired bite-sized pieces. Arrange the sliced pork belly on a bed of fresh lettuce. Optionally, sprinkle with chili powder or ground cumin for extra flavor before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pan-Fried Pork Belly
- 2 pounds pork belly, with clear layers of fat and meat
- 2 green onion, stalks, roughly chopped
- 1 inch fresh ginger, slice
- 1 teaspoon white vinegar
- 1 teaspoon salt, plus more, as needed
- 1/2 teaspoon chili powder, optional, for serving
- 1/2 teaspoon ground cumin, optional, for serving
- 1 head lettuce, for serving
Instructions
- 1
Wash the pork belly thoroughly under cold running water. Pat it completely dry with paper towels.
⏱️ 5 min - 2
Place the washed pork belly in a large pot. Add enough cold water to fully submerge the pork belly. Add the chopped green onion and ginger slice to the pot.
⏱️ 2 min - 3
Bring the water to a rolling boil over high heat. As foam forms on the surface, use a spoon or skimmer to remove it. Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes, or until the pork belly is tender when pierced with a fork.
⏱️ 30 min - 4
Carefully remove the tender pork belly from the pot and place it on a cutting board. Let it cool slightly for about 10-15 minutes. Once cool enough to handle, cut the pork belly into long, thick pieces, approximately 1 1/2 to 2 inches wide.
⏱️ 15 min - 5
Using a sharp skewer or a meat tenderizer with needle-like prongs, gently poke numerous small holes all over the skin of each pork belly piece. Be careful not to pierce through the meat. Ensure the skin is as dry as possible; pat again with paper towels if needed.
⏱️ 8 min - 6
Brush the white vinegar evenly over the poked skin of the pork belly pieces. Sprinkle 1 teaspoon of salt generously over the vinegar-coated skin, ensuring good coverage. This helps draw out moisture and promotes crispiness.
⏱️ 3 min - 7
Place the seasoned pork belly pieces, skin-side down, in a large, cold pan (preferably cast iron or heavy-bottomed) without any added oil. Cover the pan with a lid and turn the heat to low. Cook slowly for about 15-20 minutes, allowing the fat to render and the skin to slowly crisp.
⏱️ 20 min - 8
Remove the lid and increase the heat to medium-low. Continue to cook, turning the pork belly pieces occasionally, until all sides are golden brown. Pay special attention to the skin side; let it cook skin-side down for longer, pressing gently with a spatula if needed, until it becomes very crispy and you hear it crackle. This can take an additional 10-15 minutes.
⏱️ 15 min - 9
Once the pork belly is crispy on the outside and tender on the inside, remove it from the pan and let it rest for a few minutes. Slice the cooked pork belly into desired bite-sized pieces. Arrange the sliced pork belly on a bed of fresh lettuce. Optionally, sprinkle with chili powder or ground cumin for extra flavor before serving.
⏱️ 10 min