Deep Fried Pork Belly Recipe
This deep fried pork belly takes 25 minutes and five ingredients. Cornstarch-coated cubes fried until shatteringly crisp, finished with flaky salt.
Servings: 2
Ingredients
- 1 lb pork belly cut into thick cubes
- 2 tbsp light soy sauce
- 1 tbsp sugar
- ⅓ cup cornstarch
- Neutral oil for deep frying
Optional Garnish
- Flaky salt
Instructions
- In a bowl, add the thick cubes of pork belly and season with the light soy sauce and sugar. Mix thoroughly.
- Sprinkle the cornstarch over the pork belly and mix again until well combined and every piece is coated.
- Heat a pot of oil to 350°F. Drop the pork belly in and fry, removing from the heat once the exterior is a deep caramel brown.
- Place the pork belly in a bowl. Optionally garnish with flaky salt. But it's your food, you eat it how you like.
Video
Notes
- Pat the pork belly dry before coating — excess moisture stops the cornstarch sticking and causes splatter.
- Cut pieces evenly, around 1 to 1.5 inches, so everything cooks at the same rate.
- Double-fry for restaurant-level crunch: lower temperature to cook through, rest, then higher to crisp.
- Rest on a wire rack after frying so the crust sets.
- Keep the oil temperature steady — rushing is the most common cause of greasy results.