Main ingredients 🥩
whole pork bellyvinegarlime juicegarlicshallotfish saucebird's eye chili
Seungwoo Dad's Thai-Style Crispy Pork Belly
A Thai-style whole pork belly dish with a crisp, snack-like exterior and juicy, succulent meat that's perfectly fried.
🙋 Recommended for
- ⭐ Those seeking an unparalleled level of crunch unlike any other pork belly grilling experience.
- ⭐ Home cooks eager to tackle an authentic Southeast Asian-style premium meat dish.
Ingredients needed 🛒3 servings
- whole pork belly 600g
- vinegar 3 tablespoons
- salt 2 tablespoons
- lime juice 2 tablespoons
- minced garlic 1 tablespoon
- chopped shallot 2 pieces
- fish sauce 2 tablespoons
- bird's eye chili 3 pieces
- sugar 1 tablespoon
- vegetable oil for frying generously
Recipe 🍳
- Scrape the outer skin of the whole pork belly to remove impurities, then make deep cuts into the meat side to ensure even cooking.
- Bring a pot of water with vinegar and salt to a boil, then carefully submerge only the skin side of the pork belly, ensuring it's just covered. Blanch for about 15 minutes to remove impurities.
- Remove the blanched pork, dry it completely, poke small holes densely across the skin surface, season with salt, apply vinegar, then air-dry thoroughly—either in a dehydrator or in a well-ventilated area—for at least one full day.
- Fry the dried pork belly starting with the skin side in oil preheated to 170 degrees Celsius. Once the skin begins to puff up, increase the oil temperature to 200 degrees Celsius to fully puff and crisp the skin until golden white.
- In a bowl, mix lime juice, minced garlic, chopped shallot, fish sauce, finely sliced bird's eye chili, and sugar until well combined to create a tangy-spicy Thai-style dipping sauce.
- Prepare the pork belly skin and score deep cuts into the meat side.
- Blanch the skin side in boiling water with vinegar and salt for 15 minutes.
- Poke tiny holes all over the skin, coat with vinegar, and dry thoroughly for one full day.
- Deep-fry at high heat until crispy, then serve with a spicy-sour Thai-style dipping sauce.
Cooking tips 💡
- The key to achieving a crisp, snack-like texture lies in completely drying the skin before frying—ensure no moisture remains.
- For authentic flavor, use Thai bird's eye chilies instead of regular green chilies to capture the bright, intense heat characteristic of local Thai cuisine.
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