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30-Minute Crispy Pork Belly Thai-Style

Enjoy this quick and easy recipe for crispy pork belly Thai-style, featuring a delightful contrast of crispy exterior and succulent meat inside, all ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb pork belly, skinless Aim for a fresh cut with good marbling for the best results.
  • 1.5 tablespoon fish sauce Use high-quality fish sauce for richer flavor; brands like Red Boat are excellent.
  • 1 teaspoon sugar Regular granulated sugar works fine here.
  • 0.5 teaspoon ground white pepper Freshly ground enhances the flavor better than pre-packaged.
  • 2 tablespoon all-purpose flour This helps create a crust that seals in the moisture.
  • 2 tablespoon cornstarch This is what makes it extra crispy.
  • as needed None Frying oil Choose a neutral oil with a high smoke point, like canola or vegetable oil.
  • optional None Nam Jim Jeaw This zesty dipping sauce is a perfect partner for the pork.

Method
 

Preparation
  1. Pat the pork belly dry to ensure crispiness. Cut into 1-inch wide strips and then into ¾-inch thick pieces.
  2. In a large mixing bowl, combine pork with fish sauce, sugar, and white pepper. Massage until well combined, letting the flavors meld for a few minutes.
  3. In a small bowl, mix flour and cornstarch, then sprinkle over the pork and coat evenly. Let sit for 5 minutes to let the flour stick.
Cooking
  1. Pour at least 1 inch of oil in a wok or medium pot and heat to 350°F (175°C).
  2. Fry half of the pork for 2 minutes, careful not to overcrowd the pan. Remove and let cool on a plate lined with paper towels.
  3. Increase the oil temperature to 385°F (196°C) and fry all the pork for 70-90 seconds until golden brown and ultra crispy.
  4. Using a slotted spoon, drain on paper towels, allowing to cool for a few minutes before serving.

Notes

Bring the pork to room temperature before cooking for even frying. Store leftovers in an airtight container for up to 3 days.