Crispy Pork Belly

Something easy and crunchy for your Sunday’s lunch. Pork belly is very special in Chinese cuisine, it is fancy and it needs a lot of love. Okay I just made that up. But the more I learn cooking Chinese, the more I realized that the core of Chinese cooking lies way beyond stir-frying. One of the techniques of cooking is to make us appreciates the fatty layers of meat and literally transforms it into something delicious.

This recipe is inspired by Hakka deep-fried pork belly.

Boil a strip of pork belly for a couple of minutes and remove from hot water. Slice it to 0.25-0.5 cm slices.

Marinade with soy sauce, salt, sugar and cornflour for half an hour

Deep fry in shallow pan with hot oil. Use chopsticks to separate the meat pieces. The use of cornflour makes them stick together even in the hot oil.

Fry till golden and crunchy. Drain on paper towel, or if you have none, use a piece of paper (or calender scrap – not recommended though)

Serve with warm rice and boiled broccoli. So you won’t feel guilty for eating fatty and fried pork.

Print

Crispy Pork Belly, Hakka-style

Makes 2 servings

Ingredients:

300 g pork belly
1 tbsp soy sauce
1/2 tsp salt
1/2 tbsp sugar (optional)
3 tbsp cornflour
Oil for deep-frying

Directions:

Boil pork belly and cut into thin slices

Marinade with the rest of the ingredients for 30 minutes

Deep-fry till golden and crunchy over high heat, about 3-5 minutes

Serve with warm rice and stir-fry vegetables

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35 Responses to “Crispy Pork Belly”

  1. 1

    Trissa — November 28, 2010 @ 2:32 am

    After looking at that crunchy pork belly – I would believe anything you say!

    • Jun replied: — November 30th, 2010 @ 3:31 am

      Really??? Wow! Pork belly does have that power to foodies who love good old-fashioned food. :D

  2. 2

    Chocolate Shavings — November 28, 2010 @ 6:45 am

    I like that you serve this with broccoli! These pork looks perfectly crispy and absolutely delicious!

    • Jun replied: — November 30th, 2010 @ 3:31 am

      Truthfully, I didn’t have time to boil the broccoli! The crispies were gone in a matter of minutes! Maybe next time … :D

  3. 3

    YenYen — November 28, 2010 @ 8:22 am

    My tummy actually growls when I look at the pic…

    • Jun replied: — November 30th, 2010 @ 3:32 am

      Really? Hahahaha!

  4. 4

    food-4tots — November 28, 2010 @ 10:12 am

    A sinful but irresitable dish! Looks so crispy and tempting to grab a bite even though I’m not a big fan of pork belly. ;)

    • Jun replied: — November 30th, 2010 @ 3:33 am

      Yes they are quite delicious! A hit dish for that day. Didn’t wait for the rice to be served. Then it’s gone!

  5. 5

    mycookinghut — November 28, 2010 @ 10:26 am

    WOW!! This is sinfully yummy! I tell ya, it would be in my stomach within minutes … heheh

    • Jun replied: — November 30th, 2010 @ 3:33 am

      Agree!

  6. 6

    Alicia — November 28, 2010 @ 1:06 pm

    Yeah baby! This looks sinfully delicious!

    • Jun replied: — November 30th, 2010 @ 4:57 am

      Thanks for your visit! Sinful indeed!

  7. 7

    LimeCake — November 28, 2010 @ 9:43 pm

    Oh gosh this look fantastic! I love crispy pork belly!

    • Jun replied: — November 30th, 2010 @ 4:58 am

      Me too! I literally don’t care if it’s healthy or not. At the end, moderation is the key. No need to be extreme and miss out on the joys in life :D

  8. 8

    Swee San — November 28, 2010 @ 10:06 pm

    gasp!! sinful sinful!

    • Jun replied: — November 30th, 2010 @ 4:58 am

      Yes yes!

  9. 9

    noobcook — November 29, 2010 @ 2:01 am

    woah looks so crispy. This is the first time I see pork belly prepared this way but I certainly love it ;p

    • Jun replied: — November 30th, 2010 @ 4:59 am

      You will! But I hate the deep-frying and the cleaning of the kitchen area after the crispy joy!

  10. 10

    Judy — November 29, 2010 @ 2:48 am

    I’m lovin’ this!

    I can’t resist this recipe. Pork belly, good ol crispy cornflour texture. Y-U-M. I used to eat this with my economic rice quite often, but I never thought to do it at home. I would add some chilli powder to this to spice it up, and perhaps some minced lemongrass? haha

    And I’m lovin’ the new site design! Totally blown away by how chic it is. And the pictures are still as large and lovely – totally brilliant.

    • Jun replied: — November 30th, 2010 @ 4:59 am

      Those were great idea, Judy! I would totally go for the chili powder!

  11. 11

    tigerfish — November 29, 2010 @ 11:09 pm

    I know it is sinful but BEER please! Good with your crispy pork belly!

    • Jun replied: — November 30th, 2010 @ 5:00 am

      I am changing the title of the post to Sinfully Crispy Pork Belly!

  12. 12

    maameemoomoo — November 30, 2010 @ 3:14 am

    Oh yumssss!!!!

    Maybe i should give this a try with my piece of pork belly that i’ve planned to braise tomorrow!

    • Jun replied: — November 30th, 2010 @ 5:00 am

      Don’t have to do the whole thing. Maybe just a cup would do enough damage. LOL. :D Thanks for the visit.

  13. 13

    Gali — December 1, 2010 @ 1:02 pm

    So nice and full of good things. I wish this were my lunch tomorrow.

    • Jun replied: — December 4th, 2010 @ 4:23 am

      Me too! Thank you for your visit!

  14. 14

    Goldie Ochoa — December 24, 2010 @ 12:20 am

    Don’t have to do the whole thing. Maybe just a cup would do enough damage. LOL. :D Thanks for the visit.

  15. 15

    Sherly — February 19, 2011 @ 11:51 pm

    The calendar scrap part is real funny….really show how old fashion folk did things around here…..

    • Jun replied: — February 20th, 2011 @ 3:07 am

      I know! It’s like I can buy rolls of paper towel and I can tell them to use those till my lips all blistered, they still wouldn’t listen!

  16. 16

    Chicken-Fried Pork Belly Caesar Salad | Michael Ruhlman — May 24, 2011 @ 8:45 am

    [...] Crispy fried pork belly on rice recipe from Jun of the Indochine Kitchen. [...]

  17. 17

    Chris — June 14, 2011 @ 7:51 pm

    Hi, we’ve tried your recipe several times but we cannot get the texture just like in your photo. Didn’t you use egg before putting on the cornstarch? When I put the soy sauce the color becomes dark, while in your photo there’s no hint of dark color.

    Your fried pork belly really looks so crunchy and delicious.

    Thanks a lot!

    • Jun replied: — June 24th, 2011 @ 1:37 am

      Chris, I didn’t put any eggs prior to deep frying. I suspect that my pork belly pieces is very wet to start with. The flour sticked to the pork like thick batter. The soy sauce that I used was light soy sauce, something like Kikkoman. It doesnt give the dish any dark color. Thanks.

  18. 18

    asianfoodophile — August 8, 2011 @ 7:23 am

    My late Hakka MIL deep fried pork belly (minus skin) dipped in egg white and then coated with 5 spice powder until brown. Best crispy pork I’ve ever had. You must try this simple style.

  19. 19

    Chicken-Fried-Pork-Belly Caesar Salad | Michael Ruhlman — January 5, 2012 @ 8:52 am

    [...] Crispy fried pork belly on rice recipeĀ from Jun of the Indochine Kitchen. [...]

  20. 20

    Nurul Amin — April 29, 2013 @ 4:08 pm

    Love your blog. Beautiful pictures and delicious food!! Thanks!! :-)

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