Thai · Dinner
Crispy Pork Belly
Pork belly cubes are simmered until tender, air-dried, then double-fried to create shatteringly crisp skin over soft fat and meat. Tossed with fried garlic, white pepper and fish sauce, finished with fresh chilli and cilantro, served alongside jasmine rice and a tart lime-chilli dipping sauce.
$6
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
702Calories
36.4gProtein
45.2gFat
37.1gCarbs
3.4gSugar
1.9gFiber
1088mgSodium
159mgChol
14.9gSat Fat
620mgPotassium
55mgCalcium
2.4mgIron
0.9mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut the pork belly into 2-inch chunks; pat dry with paper towel. Mince the garlic, slice the fresh chili, and chop the cilantro; set aside.
2
Boil
Place the pork belly in a small pot with water and half the minced garlic. Bring to a boil over high heat, reduce to medium-low, and simmer 30 minutes until tender.
3
Drain
Lift the pork onto a rack with tongs and drain 5 minutes until the surface is no longer dripping wet.
4
Chill
Transfer the drained pork to the fridge, uncovered, and chill 2 hours until the skin feels dry and slightly tacky.
5
Fry
Heat the vegetable oil in a wok over medium-high heat to 325°F (160°C) and fry the pork 5 minutes until pale gold and blistered.
6
Rest
Lift the pork onto a rack and rest 10 minutes until the surface has cooled and firmed.
7
Crisp
Return the oil to medium-high heat, bring to 375°F (190°C), and fry the pork 4 minutes until the skin puffs, crackles, and turns deep golden brown.
8
Toss
In a bowl, toss the hot fried pork with the fish sauce, white pepper, and remaining minced garlic until every piece is coated.
9
Build
Stir the lime juice, sugar, crushed dried chili, and 1 tablespoon water together in a small bowl to make the dipping sauce.
10
Plate
Pile the crispy pork onto a plate beside the jasmine rice, scatter with sliced fresh chili and chopped cilantro, and serve with the dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork belly, cut into 2-inch chunks
- 6 cloves6 cloves garlic
- 22 fresh chili
- 1 tsp1 tsp white pepper
- 2 tbsp2 tbsp cilantro
- 2 cup480ml water, for boiling
- 1 cup240ml vegetable oil, for frying
- 2 tbsp2 tbsp lime juice
- 1 tsp1 tsp sugar-white
- 1 tsp1 tsp dried chili
- 1 1/2 cup280g jasmine rice, cooked
