Crispy Breaded Pork Belly

Ingredients

• 800 gskinless pork belly or well-marbled pork loin, cut into thin bite-sized slices (about 5 mm thick)
• to tastesalt, for seasoning the pork
• as neededoil, for deep-frying
• about 95 g (¾ cup)flour
• about 90 g (¾ cup)cornflour
• 2 tspsalt
• 1 tspwhite pepper
• 1 tspgarlic powder
• 1 tsponion powder

Instructions

1. 1

   Season the pork

   Season the pork slices with salt and leave them in a cool, dry place for 5 minutes.

2. 2

   Mix the coating

   In a deep bowl, combine the flour, cornflour, 2 teaspoons of salt, white pepper, garlic powder and onion powder, mixing until evenly combined.

3. 3

   Coat the slices

   Dredge the pork pieces in the flour mixture so they are coated all over. Set them aside and repeat with the remaining pork.

4. 4

   Deep-fry in batches

   Heat oil in a wok for deep-frying. Fry the pork in small batches over medium-high heat for 5–6 minutes, until cooked through while still tender. Drain on a plate and serve.

What is crispy breaded pork belly?

This Filipino-style dish pairs thin slices of seasoned pork with a light, crisp coating. It can be served as pulutan, food to enjoy while socialising, or as an ulam alongside rice.

The version here uses both flour and cornflour, with garlic, onion and white pepper for savoury flavour. Thin slices help the pork cook quickly in the short frying time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 990 calories, 17g protein, 21g carbs, 96g fat.

Pork belly supplies most of the energy and fat, while the flour and cornflour contribute carbohydrates; pork also provides protein. Serve a moderate portion with rice and vegetables, and remember that the amount of oil absorbed during frying can vary.

Choosing the pork

Pork belly: its rich fat keeps the small pieces juicy, while the coating adds a crisp contrast. Ask for skinless belly and slice it about 5 mm thick.

Pork loin: it is a leaner alternative, so take care not to fry it longer than the stated 5–6 minutes. Cut it into similarly sized pieces so they cook at the same pace.

Getting an even coating

Dry coating: mixing the flour, cornflour, salt and seasonings together first distributes the flavour throughout the batch. Break up any lumps before dredging.

Light dredge: turn each slice in the mixture and shake off excess. A thin, even layer is less likely to fall away as the pork is moved into the oil.

Frying for crispness

Small batches: add only a few pieces at a time so they have room to fry rather than crowding together. Let excess coating fall off before adding each batch.

Medium-high heat: keep the oil at a steady frying temperature, without letting it smoke. The recipe gives 5–6 minutes; use the pork’s cooked-through appearance and tender texture as cues.

Serving the pork

As pulutan: serve the pieces hot, soon after draining, so the crust stays crisp. Offer a dipping sauce separately if you like.

As ulam: pair with steamed rice and a simple vegetable side, such as lightly dressed greens, to round out the plate.

Timing and texture

The stated total time is 21 minutes, including brief seasoning and frying. Have the coating bowl and a draining plate ready before heating the oil, as the pork fries in batches.

Pork belly makes a richer, more yielding bite, while loin gives a leaner result. The thin slices are central to the quick cook, so avoid cutting them much thicker than the recipe specifies.

Recipe notes & tips

• Cut the pork into pieces of similar thickness so they finish frying together.
• Mix the coating thoroughly before dredging to spread the seasonings evenly.
• Shake off loose flour mixture before placing the pork in the oil.
• Fry in small batches, as directed, to leave space around each piece.
• Drain the pork after frying and serve promptly for the crispest coating.

Variations

• Use pork loin: swap it for belly for a leaner cut, keeping the slices about 5 mm thick.
• Add chilli: mix a little chilli powder into the dry coating for heat.
• Boost the garlic: increase the garlic powder slightly for a more pronounced savoury note.
• Serve with a dip: offer a tangy or spicy dipping sauce on the side.
• Make it a rice meal: serve the pork with steamed rice and a vegetable side.

Common mistakes to avoid

• Crowding the wok: too many pieces at once can interfere with even frying; work in small batches.
• Thick slices: they may need longer than the stated frying time; slice the pork to about 5 mm.
• Uneven coating: patches can be under-seasoned; mix the dry ingredients well and turn each slice in the bowl.
• Loose coating: excess flour can shed into the oil; shake each piece gently before frying.
• Overcooking loin: lean meat can become dry; check it within the stated 5–6 minutes.

How to store

Refrigerate leftover pork in a covered container and use within 3 days. Reheat in an oven or air fryer until hot to help restore some crispness; microwaving will soften the coating.

Frequently asked questions