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30-Min Crispy Pork Belly Thai-Style

This quick and easy Thai-style crispy pork belly is fried to perfection, delivering crunch and juicy flavors in just 30 minutes. A nostalgic dish perfect for any gathering or cozy dinner!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Pork Belly
  • 1 lb pork belly, skinless Look for fresh pork from a reliable source. If you can’t find skinless, remove the skin before cooking.
Seasonings
  • 1.5 tablespoons fish sauce Opt for high-quality brands like Red Boat for the best taste.
  • 1 teaspoon sugar Simple granulated sugar works well, but for a twist, try coconut sugar.
  • 0.5 teaspoon ground white pepper This adds a subtle heat; use freshly ground for more punch.
Coating
  • 2 tablespoons all-purpose flour Regular or gluten-free can be used here without changing the flavor.
  • 2 tablespoons cornstarch This is crucial for achieving that coveted crunch!
Frying
  • as needed frying oil A neutral oil like canola or vegetable is ideal. Avoid olive oil due to its low smoke point.
Dipping Sauce (Optional)
  • as needed Nam Jim Jeaw Highly recommended for added flavor.

Method
 

Preparation
  1. Pat the pork belly dry with a paper towel to remove any excess moisture. Cut the pork into 1-inch wide strips and then into ¾-inch thick pieces.
  2. In a large mixing bowl, add the fish sauce, sugar, and white pepper to the pork. Massage the mixture until the sugar dissolves and the pork is thoroughly coated.
  3. In a small bowl, combine the all-purpose flour and cornstarch. Sprinkle this mixture over the pork and mix well. Let it sit for 5 minutes—it’s essential for a good crunch!
Frying
  1. Heat at least 1 inch of frying oil in a wok or medium pot to around 350°F (175°C). Use a thermometer to verify the temperature.
  2. Fry half of the pork for about 2 minutes, turning occasionally, until it’s just beginning to brown. Ensure the pieces don’t stick together. Remove and let them cool on a paper towel-lined plate.
  3. Fry the second batch using the same method, adjusting the heat if necessary to maintain the oil temperature.
  4. Increase the oil temperature to 385°F (196°C) and fry all the pork pieces for 70-90 seconds until they are beautifully golden brown. Use a slotted spoon to remove them and drain on a paper towel.
  5. Allow the pork to cool briefly before serving. It’s best enjoyed fresh, but don’t worry; it’s still delicious at room temperature!

Notes

Timing is crucial; keep an eye on the frying times to prevent burning. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven for the best texture. Feel free to experiment with dipping sauces like peanut sauce or sweet chili sauce!