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30-Min Crispy Pork Belly Thai-Style

A quick and delicious crispy pork belly recipe inspired by Thai cuisine, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb pork belly, skinless Look for thick-cut slabs for the best results.
  • 1 ½ tablespoon fish sauce Use high-quality fish sauce for authentic flavor.
  • 1 teaspoon sugar Regular granulated sugar works perfectly here.
  • ½ teaspoon ground white pepper For subtle heat that complements the pork beautifully.
  • 2 tablespoon all-purpose flour Helps create that signature crunch.
  • 2 tablespoon cornstarch Secret weapon for extra crispiness.
  • as needed oil Frying oil Use a neutral oil with a high smoke point like canola or peanut oil.
  • as needed Nam Jim Jeaw (optional dipping sauce) This Thai dipping sauce adds a heavenly kick.

Method
 

Preparation
  1. Pat the pork belly dry with a paper towel. With a sharp knife, carefully remove the skin, leaving a bit of fat for flavor. Cut it into 1-inch wide strips and then into ¾-inch thick pieces.
  2. In a bowl, combine the pork with fish sauce, sugar, and white pepper. Massage the mixture into the pork for about a minute until the sugar dissolves and everything is well incorporated.
  3. In a separate bowl, mix the all-purpose flour and cornstarch together. Sprinkle this mixture over the seasoned pork and mix to coat evenly. Allow it to sit for 5 minutes to absorb the flavors.
Cooking
  1. Heat at least 1 inch of frying oil in a wok or medium pot to 350°F (175°C). Carefully add half of the pork pieces into the hot oil and fry for about 2 minutes, or until they just start to turn golden. Remove and allow to cool for a few moments. Repeat with the second half.
  2. Raise the oil temperature to 385°F (196°C). Add all the pork back into the hot oil and fry for 70-90 seconds until they reach a deep golden brown color.
  3. Once fried, remove the pieces and let them drain on a paper towel to soak up excess oil.
  4. Allow the pork to cool slightly before serving. Dive into that crispy goodness and enjoy!

Notes

Leftovers can be stored in an airtight container in the fridge for 2-3 days. Re-crisp them in the air fryer or oven for best results. You can season the pork belly a few hours in advance and refrigerate it, but remember to bring it back to room temperature before frying.