This crispy fried pork belly is an absolute treat for anyone craving a balance of savory, rich flavors with a perfect crunch. Each bite is an experience, with tender, juicy pork coated in a light, crispy layer that brings out the boldness of red fermented bean curd and aromatic spices.
Chinese people love pork belly
In China, pork belly, known as “wu hua rou,” is a popular and versatile ingredient cherished for its tender, marbled layers.
This cut has inspired countless recipes across Chinese cuisine, from the comforting richness of Meicai Kourou (steamed pork belly with preserved vegetables) to the caramelized goodness of Hong Shao Rou (red-braised pork belly) and the spicy, savory Hui Guo Rou (twice-cooked pork).
With the right preparation, pork belly’s high-fat content transforms into layers of savory tenderness and deep flavor.
Today’s recipe, Crispy Fried Pork Belly, brings out the best of pork belly’s flavors and textures.
The secret to making this dish shine is achieving a perfectly crispy, golden-brown crust while keeping the inside tender and juicy.
This Crispy Fried Pork Belly recipe is a family favorite in our home. Each bite brings the delicious contrast of a crunchy coating with a soft, savory interior.
Make extra if you can—this dish is so irresistible that a small batch is rarely enough! Whether served with fresh lettuce for a light touch or sandwiched in steamed buns for a satisfying snack, this crispy pork belly is bound to become a new favorite.
What is Red fermented bean curd
The key ingredient for marinating in this recipe is red fermented bean curd, a traditional Chinese condiment made from tofu fermented with red yeast rice, giving it its distinctive red color, deep aroma, and mildly sweet, savory, and tangy flavor.
There are generally two types of fermented bean curd: white and red. Red fermented bean curd, or hongfu ru (红腐乳), is especially popular in braised dishes.
Usually, red fermented bean curd comes as solid tofu cubes, but the variety I’m using here is a smoother sauce. If you’re using the solid cubes, simply mash them with a spoon to form a paste before adding to the recipe.
Ingredients:
Main Ingredients
- 500–600g pork belly, skin removed (2 strips)
Marinade
- 2 green onions, cut into sections
- 20g ginger, julienned
- 1 tsp Shaoxing wine
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 1/2 tsp ground pepper
- 2 tbsp red fermented bean curd
Coating
- 2 tbsp sweet potato starch
For Frying
- Enough cooking oil for deep frying
Instructions:
Step 1: Prepare the Pork Belly
- Start by removing the skin from the pork belly strips (500–600g).
- Use a meat mallet to gently pound the pork belly, tenderizing it slightly and loosening the fibers, but avoid over-pounding to keep the meat intact.
Step 2: Marinate the Pork Belly
- Place the tenderized pork belly in a large bowl. Add 2 green onions (cut into sections), 20g of julienned ginger, 1 tsp Shaoxing wine, 1 tsp light soy sauce, 1 tsp oyster sauce, 1/2 tsp ground pepper, and 2 tbsp red fermented bean curd.
- Use your hands to thoroughly mix and coat the pork belly with the marinade, ensuring that every piece absorbs the flavors. (Tip: The red fermented bean curd adds a natural saltiness, so extra salt isn’t necessary.)
- Allow the pork belly to marinate for 20–30 minutes.
Step 3: Coat with Sweet Potato Starch
- After marinating, remove the green onions and ginger from the bowl, as they are no longer needed.
- Add 2 tbsp of sweet potato starch to the bowl and gently massage it into the pork belly until each piece is evenly coated. The starch will add a light, crispy texture to the pork during frying.
Step 4: Fry the Pork Belly
- Pour enough cooking oil into a deep frying pan or wok to submerge the pork belly. Heat the oil to about 160°C (use a thermometer if available, or test by placing a wooden chopstick into the oil—small bubbles should appear around it).
- Carefully add the pork belly pieces, coated in starch, into the hot oil. Fry over low heat for best results.
- Once the pork belly pieces have set, gently flip them using chopsticks or tongs to ensure even cooking. Continue frying for 7–8 minutes or until the pork is golden and crispy on all sides.
- Remove the pork belly from the oil and place it on paper towels to drain excess oil. Once slightly cooled, cut it into bite-sized pieces.
Step 5: Serve and Enjoy
- Transfer the crispy fried pork belly to a serving dish. For a fresh, balanced flavor, serve with lettuce leaves, or place the crispy pork into steamed buns for a delicious homemade pork sandwich.
Notes:
- Frying Temperature: Keep the heat low while frying to prevent burning the outer layer while ensuring the pork cooks through completely.
- Adjusting Starch: Add extra sweet potato starch if needed to ensure each piece of pork belly is well-coated for a satisfying crunch.
Crispy Fried Pork Belly Recipe
This crispy fried pork belly is an absolute treat for anyone craving a balance of savory, rich flavors with a perfect crunch. Each bite is an experience, with tender, juicy pork coated in a light, crispy layer that brings out the boldness of red fermented bean curd and aromatic spices.Servings 4Calories 880635kcalIngredients
Main Ingredients
- 500 –600g pork belly skin removed (2 strips)
Marinade
- 2 green onions cut into sections
- 20 g ginger julienned
- 1 tsp Shaoxing wine
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 1/2 tsp ground pepper
- 2 tbsp red fermented bean curd
Coating
- 2 tbsp sweet potato starch
For Frying
- Enough cooking oil for deep frying
Instructions
Step 1: Prepare the Pork Belly
- Start by removing the skin from the pork belly strips (500–600g).
- Use a meat mallet to gently pound the pork belly, tenderizing it slightly and loosening the fibers, but avoid over-pounding to keep the meat intact.
Step 2: Marinate the Pork Belly
- Place the tenderized pork belly in a large bowl. Add 2 green onions (cut into sections), 20g of julienned ginger, 1 tsp Shaoxing wine, 1 tsp light soy sauce, 1 tsp oyster sauce, 1/2 tsp ground pepper, and 2 tbsp red fermented bean curd.
- Use your hands to thoroughly mix and coat the pork belly with the marinade, ensuring that every piece absorbs the flavors. (Tip: The red fermented bean curd adds a natural saltiness, so extra salt isn't necessary.)
- Allow the pork belly to marinate for 20–30 minutes.
Step 3: Coat with Sweet Potato Starch
- After marinating, remove the green onions and ginger from the bowl, as they are no longer needed.
- Add 2 tbsp of sweet potato starch to the bowl and gently massage it into the pork belly until each piece is evenly coated. The starch will add a light, crispy texture to the pork during frying.
Step 4: Fry the Pork Belly
- Pour enough cooking oil into a deep frying pan or wok to submerge the pork belly. Heat the oil to about 160°C (use a thermometer if available, or test by placing a wooden chopstick into the oil—small bubbles should appear around it).
- Carefully add the pork belly pieces, coated in starch, into the hot oil. Fry over low heat for best results.
- Once the pork belly pieces have set, gently flip them using chopsticks or tongs to ensure even cooking. Continue frying for 7–8 minutes or until the pork is golden and crispy on all sides.
- Remove the pork belly from the oil and place it on paper towels to drain excess oil. Once slightly cooled, cut it into bite-sized pieces.
Step 5: Serve and Enjoy
- Transfer the crispy fried pork belly to a serving dish. For a fresh, balanced flavor, serve with lettuce leaves, or place the crispy pork into steamed buns for a delicious homemade pork sandwich.
Video
Nutrition
Calories: 880635kcal | Carbohydrates: 8g | Protein: 15878g | Fat: 90117g | Saturated Fat: 32861g | Polyunsaturated Fat: 9605g | Monounsaturated Fat: 41990g | Cholesterol: 122400mg | Sodium: 54526mg | Potassium: 314545mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 17061IU | Vitamin C: 511mg | Calcium: 8509mg | Iron: 884mg
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