Recipe Background
There are some dishes that are just so special that you want to share them with others so they can fall in love too! Well, we have the perfect dish that you and your dinner guests will fall head-over-heels for... Crispy Fried Pork! The seasoned-to-perfection, marinated pork belly fried into crispy, savory bites is simply one of life's guilty pleasures. When not just any dish will do, this Crispy Fried Pork will take your tastes to a whole new level. It'll be something you daydream about until you can enjoy it again and again. Dream on!
There are some dishes that are just so special that you want to share them with others so they can fall in love too! Well, we have the perfect dish that you and your dinner guests will fall head-over-heels for... Crispy Fried Pork! The seasoned-to-perfection, marinated pork belly fried into crispy, savory bites is simply one of life's guilty pleasures. When not just any dish will do, this Crispy Fried Pork will take your tastes to a whole new level. It'll be something you daydream about until you can enjoy it again and again. Dream on!
Ingredients
- 2 pounds pork belly boneless and skin-on, cut in half
- 8 medium cloves garlic smashed
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1/2 cup soy sauce
- kosher salt to taste
- canola or peanut oil to taste, for frying
- lechon sauce spicy rice, or cane vinegar, to taste, for serving
Directions
- In a large pot, add the pork belly, skin-side down, and enough water to completely submerge the meat.
- Add the garlic, the bay leaves, the black peppercorns, and the soy sauce to the pork belly and lightly stir to combine.
- Over medium-high heat, bring the pork belly mixture to a boil, and then reduce the heat to a simmer.
- Cover the pot and cook until the pork skin can be pierced with a sharp knife with no resistance, about 1 hour.
- Transfer the pork belly to a wire rack set in a rimmed baking sheet and liberally season it with the kosher salt.
- Refrigerate the seasoned pork belly until the skin has completely dried, for at least 6 hours and up to overnight.
- Transfer the pork belly to a cutting board and cut into 2-inch-thick slices.
- In a wok or Dutch oven on high heat, add 4 inches of the oil and the pork belly slices, and fry until they are deeply browned and the skin has bubbled and crisped, about 7-10 minutes.
- Transfer the fried pork belly pieces to a paper-towel-lined plate and season with the kosher salt.
- Use a sharp knife to cut the 2-inch pork belly slices into 1-inch pieces.
- Serve the pork with the lechon sauce.
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