What Is Fried Pork Belly? (and How Do You Make It?)

Fried pork belly, a culinary masterpiece that tantalizes taste buds worldwide, is a delectable dish featuring tender pork belly that has been skillfully fried to achieve an irresistible crispy exterior and a melt-in-your-mouth interior. This beloved dish is a staple in various cuisines, from the classic Cantonese char siu to the aromatic Vietnamese banh xeo.

The Art of Selecting the Perfect Pork Belly

The foundation of an exceptional fried pork belly lies in selecting the ideal cut of pork belly. Look for a piece with a good balance of fat and meat, ensuring a crispy exterior and a succulent interior. The skin should be intact and free of any blemishes.

Preparing the Pork Belly

Before embarking on the frying process, the pork belly must be properly prepared. This involves removing any excess fat and scoring the skin in a diamond pattern. Scoring allows the fat to render more efficiently, resulting in an even crispier skin.

The Frying Technique

The frying process is crucial in achieving the perfect fried pork belly. Heat a large pot or deep fryer to 350°F (175°C). Carefully place the pork belly in the hot oil, skin side down. Fry for 10-15 minutes, or until the skin is golden brown and crispy. Flip the pork belly and fry for an additional 5-7 minutes, or until the meat is cooked through.

Achieving the Perfect Crispy Skin

The key to achieving the perfect crispy skin lies in the initial searing process. Once the pork belly is placed in the hot oil, do not move it around. This allows the skin to sear and become crispy without releasing moisture.

Cooking the Meat to Perfection

While the skin is crisping, the meat should be cooked to an internal temperature of 145°F (63°C). Use a meat thermometer to ensure that the meat is cooked through without becoming dry.

Resting and Slicing

Once the pork belly is cooked, remove it from the oil and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful dish. Slice the pork belly into thin strips and serve immediately.

Serving Suggestions

Fried pork belly is a versatile dish that can be enjoyed in various ways. Serve it with a simple dipping sauce, such as soy sauce or hoisin sauce, to enhance its flavors. It can also be added to stir-fries, salads, or sandwiches.

Recommendations: A Culinary Delight to Savor

Fried pork belly is a culinary delight that combines the perfect balance of crispy, tender, and flavorful textures. By following these steps and tips, you can create this exceptional dish at home and impress your family and friends.

Questions We Hear a Lot

Q: What is the best way to score the pork belly?
A: Use a sharp knife to score the skin in a diamond pattern, ensuring that the cuts are shallow but deep enough to allow the fat to render.

Q: How can I avoid the skin from becoming soggy?
A: Ensure that the pork belly is patted dry before frying. This will help prevent the skin from absorbing excess moisture.

Q: What type of oil should I use for frying?
A: Use a high smoke point oil, such as canola oil or vegetable oil, to prevent the oil from burning.

Q: How can I store leftover fried pork belly?
A: Store leftover fried pork belly in an airtight container in the refrigerator for up to 3 days. Reheat it in a preheated oven before serving.

Q: Can I make fried pork belly ahead of time?
A: Yes, you can cook the pork belly ahead of time and reheat it before serving. To do this, fry the pork belly according to the instructions, then let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the pork belly in a preheated oven until warmed through.