Crispy Pork Belly

The robust flavor of salt and vinegar make this crispy pork belly a great addition to any stir-fry dish. The oil left from deep-frying can be used to stir-fry.

Serves: 4Hands-on: 20 minutesTotal: 3 hours 35 minutesDifficulty: Medium

Serves: 4


  • 12 oz. pork belly
  • 2 tsp. salt
  • 3 tsp. white vinegar
  • 4 cups vegetable oil


  • In a large saucepan, bring water to a boil. Blanch pork belly in simmering water for 15 minutes until tender. Let dry and rub with salt and vinegar. Cut the piece of pork belly in half and place on a rack. Allow to air dry for 3 hours.
  • Heat oil in heavy frying pan (cast iron is ideal) over medium-high heat to 350°F.
  • Fry pork belly until the skin is crispy, about 4 to 6 minutes. The skin should be golden brown color, but the meat will still be moist. Remove from oil and drain on paper towels before serving.