Thai crisp pork belly

Recipe from: 02 March 2015
recipes, pork, Thai

Ingredients 5
Time 00:15
  • water, for boiling
  • 3
    table salt
  • 1.5
    pork belly, ask your butcher for the piece with the thickest meat to fat ratio
  • 2
    white vinegar
  • 2
    oil, for deep frying



Pork belly has five layers – skin, fat, meat, fat and meat again. These layers, if treated correctly are almost all you need to make a textural dish like very few others.

In a large pot bring the water to a boil and add 1 tablespoon salt.
Cut the pork belly into rectangle strips, roughly 4cm x 10cm.
Boil the pork for 45 minutes until the skin becomes clear. Scoop off any excess fat that comes to the surface of the water and top up with boiling water as needed.

Remove the belly from the boiling water and poke the fat well with a fork.
Dry the pork well with a cloth.
Rub the belly with the vinegar making sure it’s thoroughly covered. Then rub in the salt, also very well.
Place the belly on a baking tray and set aside in a warm sunny place for about 3 hours.

Heat the oil in a large pot.
When the oil is hot enough to fry in add the pork belly slow without splashing and fry for about 5 - 8 minutes until golden brown. The skin and meat will puff out slightly. BE CAREFUL OF SPLATTERING OIL.

Remove the belly from the oil and drain on kitchen towels.
Repeat this until all the belly strips are fried.

Just before serving, refry the belly for 2 minutes in hot oil.
As you remove the belly from the oil cut it on a wooden board into strips / bite size pieces and enjoy with hoisin sauce or sweet chili.

Recipe reprinted with permission of Fetty's Street Food.
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Read more on: thai  |  pork  |  recipes

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