Can You Deep Fry Pork Belly?

Absolutely! Deep-frying pork belly is a fantastic way to achieve a crispy exterior and tender, juicy interior. This culinary technique elevates the pork belly to a delectable dish that will tantalize your taste buds.

Unveiling the Secrets of Deep-Fried Pork Belly

To embark on this culinary adventure, you’ll need a few essential ingredients:

Pork belly: The star of the show, sliced into bite-sized pieces.
Oil: Vegetable oil or lard, heated to the perfect temperature for deep-frying.
Seasonings: Salt and pepper, or your preferred blend of spices, to enhance the flavor.

Step-by-Step Guide to Deep-Fried Pork Belly

Prepare the Pork Belly: Cut the pork belly into uniform pieces, ensuring they’re not too thick or thin. Pat them dry with paper towels to remove excess moisture.
Season the Pork Belly: Generously season the pork belly pieces with salt and pepper, or your desired seasonings. This step adds depth of flavor to the final dish.
Heat the Oil: In a deep fryer or large saucepan, heat the oil to 350-375°F (175-190°C). Use a thermometer to ensure accurate temperature control.
Fry the Pork Belly: Carefully drop the seasoned pork belly pieces into the hot oil. Fry them in batches to avoid overcrowding the pan. Cook for 5-7 minutes, or until they turn golden brown and crispy.
Drain and Season: Remove the fried pork belly pieces from the oil and drain them on paper towels to absorb excess oil. While they’re still hot, season them with additional salt and pepper, or your preferred seasonings.

Tips for Perfect Deep-Fried Pork Belly

Choose high-quality pork belly: Opt for pork belly with a good balance of fat and meat for optimal flavor and texture.
Cut the pork belly uniformly: This ensures even cooking and prevents some pieces from overcooking while others remain undercooked.
Don’t overcrowd the pan: Frying too many pieces at once can lower the oil temperature, resulting in soggy pork belly.
Cook to the right temperature: Use a meat thermometer to check the internal temperature of the pork belly. It should reach 145°F (63°C) for medium-rare or 155°F (68°C) for medium.
Rest before serving: Allow the fried pork belly to rest for a few minutes before serving. This helps the juices redistribute, resulting in a more tender and flavorful dish.

Serving Suggestions

Deep-fried pork belly is a versatile dish that can be enjoyed in various ways:

As an appetizer: Serve the crispy pork belly pieces with dipping sauces like soy sauce, hoisin sauce, or sweet chili sauce.
As a main course: Pair the pork belly with steamed rice, stir-fried vegetables, or a fresh salad for a satisfying meal.
In tacos or sandwiches: Shred or slice the pork belly and use it as a filling for tacos, sandwiches, or wraps.

Additional Notes

Double-frying technique: For extra crispy pork belly, fry the pieces twice. Fry them once at a lower temperature (325°F/163°C) for 10-12 minutes, then drain and let cool. Increase the oil temperature to 375°F/190°C and fry the pork belly again for 2-3 minutes, or until golden brown and crispy.
Seasoning variations: Experiment with different seasonings to create unique flavor profiles. Try using garlic powder, paprika, cumin, or a blend of your favorite spices.
Storage: Store leftover deep-fried pork belly in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or air fryer before serving.

What happens if you deepfry PORKBELLY?

FAQ

Can you fry belly pork?

Pan-fry thin strips of pork belly on the stovetop at high heat until they’re golden brown (or around 4-5 minutes per side).

What does deep fried pork belly taste like?

Common seasonings include salt, pepper, garlic, and five-spice powder. Once prepared, the pork belly is fried in hot oil until the skin becomes crispy and the meat is cooked through. The result is a mouthwatering combination of crunchy, fatty, and savory flavors that are sure to tantalize the taste buds.

How to deep fry pork belly without splatter?

Deep frying pork belly is a hassle when you have to deal with the oil splatter. The Filipino way of cooking it is to pre-boil the meat with spices, scoring the skin, rubbing coarse salt, and air drying it for at least 3 hours or overnight. This results in that crunchy crispy skin and less oil splatter.

Can you fry pork belly like bacon?

Thaw sliced pork belly. Heat dry cast iron skillet over med/medium low heat (about 4 out of 10). Fry bacon to desired crispness, turning at least once. Immediately after removing bacon from skillet, salt to taste with sea salt.