Salt and Pepper Pork Belly Recipe
Looking for something crispy and addictive? This salt and pepper pork belly recipe uses pork belly, garlic, and chilies for a spicy, savory dish with irresistible crunch.
Equipment
- Sharp knife
- Cutting board
- Mixing bowls
- Deep frying pan or wok
- Slotted spoon
- Paper towels
- Tongs
- Measuring spoons
Ingredients
- 500 g pork belly cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder optional for coating
- Oil for deep frying
For stir-fry seasoning:
- 4 cloves garlic minced
- 2 –3 green chilies sliced
- 1 small onion optional, sliced
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon chili flakes optional
Instructions
Step 1: Prepare the Pork Belly
- Cut pork belly into bite-sized cubes. Pat dry with paper towels—this is important for crispiness.
Step 2: Season and Coat
- In a bowl, mix pork with salt, white pepper, black pepper, and cornstarch. Toss until evenly coated.
- The cornstarch helps create that crispy outer layer.
Step 3: Heat the Oil
- Heat oil in a deep pan or wok over medium-high heat. The oil should be hot enough for frying but not smoking.
Step 4: Fry the Pork
- Carefully add pork pieces in batches. Fry until golden brown and crispy, about 6–8 minutes per batch.
- Remove and place on paper towels to drain excess oil.
Step 5: Aromatics Time
- In a separate pan or carefully using a small amount of oil from frying, sauté garlic and chilies until fragrant.
Step 6: Toss Everything Together
- Add fried pork belly into the pan with garlic and chilies. Sprinkle salt, white pepper, and chili flakes. Toss quickly over high heat.
Step 7: Serve Hot
- Serve immediately while crispy and hot.
Notes
- Always dry the pork well before frying
- Don’t overcrowd the pan
- Fry in batches for better crispiness
- Use high heat for the final toss
- Serve immediately for best texture