This delicious and easy crispy fried pork belly recipe is Filipino inspired. Once the pork has been cooked and allowed to dry, the deep frying is a quick process. Best eaten hot.

This recipe is best served as a snack.

1 Kg boneless skin-on pork belly, cut in half

8 medium cloves garlic, smashed

2 bay leaves

1 tablespoon black peppercorns

1/2 cup soy sauce

Kosher salt

Canola or grape seed oil, or frying

Rice or cane vinegar, preferably spicy, for dipping

  1. Place pork belly, skin side down, in a large pot and add enough water to completely submerge meat. Add garlic, bay leaves, peppercorns, and soy sauce. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Cover and cook until pork skin can be pierced with a knife with no resistance, about 1 hour. Transfer pork to a wire rack set in a rimmed baking sheet and season liberally with salt all over. Refrigerate pork until skin has completely dried, 6 hours or overnight.
  2. Remove pork from refrigerator and cut into 10cm slices.
  3. Fill a wok or Dutch oven at least 10cm of oil and heat to 190°C over high heat. Working in batches, fry pork until deeply browned and skin has bubbled and crisped, 7 to 10 minutes. Transfer pork to a paper towel-lined plate and season with salt to taste. Cut pork slices into bite size pieces. Serve immediately with vinegar for dipping.

Serves 6-8