Ingredients

• Pork belly: 1 kg, cut into large strips
• Salt: 2 tablespoons
• Black peppercorns: 1 tablespoon
• Garlic: 4 cloves, crushed
• Bay leaves: 2
• Water: Enough to cover the pork belly
• Oil for deep frying: Enough to fully submerge the pork belly

Optional:

• Dipping sauce: Vinegar, soy sauce, chili sauce, or a combination for serving

Instructions (Step-by-Step)

Step 1: Boil the Pork Belly

1. Prepare the pot: In a large pot, combine 1 kg of pork belly, 2 tablespoons of salt, 1 tablespoon of black peppercorns, 4 crushed garlic cloves, and 2 bay leaves. The seasonings will infuse the pork belly with flavor during the boiling process.
2. Add water: Pour enough water into the pot to cover the pork belly. Ensure that the water level is at least 1 inch above the pork to ensure even cooking.
3. Bring to a boil: Place the pot over high heat and bring the water to a boil. Once boiling, reduce the heat to low and let the pork belly simmer for 45 minutes to 1 hour, or until the pork belly is tender. You should be able to pierce the pork easily with a fork.
4. Remove and cool: Carefully remove the pork belly from the pot and let it cool on a wire rack or plate. This cooling process allows the pork belly to firm up, making it easier to cut and fry later.

Step 2: Dry and Cut the Pork Belly

1. Pat the pork belly dry: Once the pork belly has cooled, use paper towels to pat it dry thoroughly. This step is crucial for achieving a crispy texture when frying, as excess moisture can prevent the pork from crisping up properly.
2. Cut into bite-sized pieces: Using a sharp knife, cut the pork belly into bite-sized pieces, about 1-inch cubes or strips, depending on your preference. Smaller pieces will cook faster and have more surface area for crisping.

Step 3: Fry the Pork Belly

1. Heat the oil: In a deep fryer or large skillet, heat oil to 350°F (175°C). You need enough oil to fully submerge the pork belly pieces. If you’re using a skillet, make sure the oil is at least 2 inches deep.
2. Fry the pork belly: Once the oil is hot, carefully add the pork belly pieces to the oil in batches. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy pork belly. Fry for 5-7 minutes, or until the pork belly pieces are golden brown and crispy.
3. Drain the pork belly: Using a slotted spoon or tongs, remove the fried pork belly pieces from the oil and place them on a plate lined with paper towels to drain any excess oil.

Step 4: Serve

1. Serve hot: Transfer the crispy pork belly bites to a serving platter and serve them hot with your favorite dipping sauce. Vinegar-based sauces, soy sauce, or spicy chili dips complement the rich flavor of the pork belly beautifully.

Cooking Tips

• Ensure the pork is dry before frying: After boiling the pork belly, make sure to thoroughly dry it with paper towels. Any excess moisture can cause the oil to splatter and prevent the pork from getting crispy.
• Fry in batches: If you’re frying a large batch, fry the pork belly in smaller batches to avoid overcrowding the pan. This ensures that the pork belly pieces fry evenly and become perfectly crispy.
• Monitor the oil temperature: Keep an eye on the oil temperature when frying. If the oil is too hot, the pork belly can burn on the outside while remaining uncooked inside. If it’s too cool, the pork will absorb too much oil and become greasy. Maintain the oil temperature at around 350°F (175°C).
• Customize the flavor: Feel free to experiment with additional spices in the boiling stage. Star anise, cloves, or ginger can add even more depth to the pork’s flavor profile.

Nutritional Facts (Per Serving, Based on 4 Servings)

• Calories: 350 kcal
• Protein: 15 g
• Carbohydrates: 1 g
• Fat: 32 g
• Saturated Fat: 12 g
• Cholesterol: 80 mg
• Sodium: 1000 mg
• Fiber: 0 g
• Sugar: 0 g
• Iron: 1 mg

Frequently Asked Questions (FAQs)

1. Can I use pork shoulder instead of pork belly?
   • Pork belly is ideal for this recipe because of its high fat content, which renders during frying to create a crispy exterior. Pork shoulder has less fat, so it won’t be as crispy, but it can be used as an alternative if you prefer leaner cuts of meat.
2. What dipping sauces go well with crispy pork belly?
   • Crispy pork belly pairs well with a variety of dipping sauces. Popular options include a vinegar-based dipping sauce, soy sauce with chili, hoisin sauce, or even a spicy sriracha mayonnaise. The acidity of vinegar-based sauces cuts through the richness of the pork belly.
3. Can I bake the pork belly instead of frying it?
   • Yes, for a healthier alternative, you can bake the pork belly. After boiling and drying the pork, roast it in the oven at 400°F (200°C) for about 30-40 minutes, or until crispy. Be sure to turn the pieces halfway through for even crisping.
4. How do I store leftover pork belly?
   • Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven or air fryer to maintain the crispiness, rather than microwaving.
5. Can I prepare the pork belly ahead of time?
   • Yes! You can boil and dry the pork belly ahead of time. Store the boiled pork belly in the refrigerator for up to 2 days before frying. This can be a time-saver if you’re preparing this dish for a party or special occasion.

Conclusion

These Crispy Pork Belly Bites are the perfect blend of tender and crunchy, with the flavors of garlic, bay leaves, and black peppercorns elevating the richness of the pork belly. The slow-simmering process ensures the pork is soft and flavorful, while the deep-frying creates an irresistible golden crust.

This dish is incredibly versatile, serving as a delicious appetizer, a side, or even the main attraction at your dinner table. Whether enjoyed on its own with dipping sauce or paired with rice and vegetables, this recipe is sure to satisfy your cravings for something savory and crispy. Prepare this crowd-pleaser for family dinners or gatherings, and watch as it quickly becomes a favorite.