How to Make Crispy Pork Belly

Name: How to Make Crispy Pork Belly
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 35 ounces pork belly; 1/2 cup vinegar; 4 teaspoons salt

Praew July 30, 2023 0 Comments

Enjoy a perfectly crispy skin with tender meat over and over.

Jump To Recipe Print Recipe

As an Amazon Associate, I earn a small commission from qualifying purchases.

A few bite-sized pieces of crispy pork belly, with 3 large cuts of crispy pork belly behind it.

This recipe covers how to make crispy pork belly that can be eaten on its own, paired with other Thai food, or simply eaten with white rice. Many Thai people rely on this classic cooking method because it ensures a perfect crunch each time.

2 perfectly fried pork belly cuts on a banana leaf.

Table of Contents

Crispy pork belly in Thai cuisine

Crispy pork belly is an important and beloved ingredient in Thai cuisine. It adds a crunchy texture and a rich flavor to many of our dishes. We love to crispy fry it until it’s golden brown, and season it with salt, so that it’s perfect to pair with steamed rice.

Pad kra pao pork belly is one of the most popular Thai stir-fry dishes that call for crispy pork belly. This classic street food dish is typically served with a deep-fried egg on top. It’s made with holy basil, chilies, garlic, and other traditional Thai ingredients.

2 cuts of pork slab that are fried to perfection.

My personal favorite is pad kana moo krob, which is made with Chinese broccoli and is typically served with a portion of steamed rice. My mother has perfected her pad kana moo krob recipe, and it was a big hit at our former Thai restaurant.

In Thailand, you might come across street food stalls that serve chopped up crispy pork belly in bite-sized pieces with a spicy dipping sauce. This Thai green chili sauce is a popular spicy sauce, made with fresh chilies, garlic, fish sauce, and lime juice. The spicy and tangy flavors go hand in hand with the salty and rich flavors of the crispy pork belly.

Recipe tips

Choosing the right cut of meat is important for the best crispiness and flavor. Look for a good balance of meat and fat. Too much fat will have a greasy and for some people unpleasant chew. Too little fat will cause the meat to be dry and rather though to chew.
The ideal thickness is about 1–2 inches, and evenly sized, so all cuts cook evenly. Let the butcher know what you will be using the pork belly for, and he should be able to provide you with a good cut.
Scoring the skin with a fork or knife helps the fat to render and allows the skin to crisp up.
Using a generous and even coating of salt removes excess moisture for extra crispiness, and gives the pork belly extra flavor.
After cooking the pork belly in water, make sure it is completely dry. Pat it with a towel and let it rest in a colander.
Resting the pork belly in a thin layer of vinegar helps to achieve the perfect crisp, and it also tenderizes the skin.
Before serving, let the meat rest a few minutes, so the juices can redistribute.

Ingredients

Overhead photo of 3 slices of uncooked pork belly, water and vinegar in a clay cup, and salt in a clay sauce cup on a bamboo table.

Pork belly – For me, the ideal meat-fat ratio is 60% meat and 40% fat.

Vinegar – A light coating of vinegar is enough for giving the skin extra crisp. Don’t overdo it because using too much vinegar can result in sour meat or too soft skin.

Salt – Adds extra flavor and removes excess moisture.

Step-by-step instructions

Time needed: 1 hour.

Make a large incision in the fatty part of your pork belly cuts.
Fill a wok or skillet with water and cook your meat over medium heat for 15 minutes. Make sure the pork belly is completely submerged in water before cooking it.
After 15 minutes, remove from pan and use a fork to score the skin of the fatty part.
Lay your pork cuts on a flat dish with the skin facing the dish and the meat upwards. Add vinegar to the dish so that the skin is resting in a thin layer of vinegar. Let rest for 20 minutes.
Make sure to rest the pork belly skin in a thin layer of vinegar, just enough to cover the skin without soaking it.
Fill a wok or skillet with oil and add the pork belly. Once the pork is in, heat over medium and cover the wok with a lid. Be careful as frying pork belly may splatter. Fry each side for 5 minutes.
Remove the meat from your wok and let it cool down.
Once the meat has cooled down, fry it again with the skin facing downwards, this ensures a maximum crisp. Do this over high heat for 2 minutes and cover your pan with a lid. Before serving, let the meat cool down for a few minutes.

How to serve

Crispy pork belly can be served with white rice and this Thai green chili sauce on the side.

It’s also a common ingredient in many Thai stir-fry dishes, such as pad kra pao and pad kana moo krob.

I love to eat it as a tasty snack on its own as well, served in small bite-sized pieces, yum!

How to store

Leftovers can be stored in your refrigerator for up to 3 days when stored in an airtight container.

The crispy texture might change after reheating, but if you fry it in hot oil for a few minutes, it turns hot and crisp again.

More pork belly recipes you’ll love

Asian braised pork belly – Flavorful and tender, melt in your mouth comfort food that’s easy to make with simple step-by-step instructions.
Moo wan – Sweet pork stir-fried with dark soy, fish sauce, oyster sauce, and other delicious seasonings.
Pork belly chili garlic – The meat is infused with garlic and chilies, flavored to perfection, and garnished with green onions.

Love this crispy pork belly recipe? You would do me a GREAT favor by leaving a star rating and/or a comment in the comment section! And if you wish to stay up-to-date with my latest Thai recipes, then don’t forget to subscribe to my newsletter.

Bite-sized pieces and 2 cuts of fried crispy pork belly on a banana leaf.

Print Recipe