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 4–6 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.