Crispy Pork Belly Recipe
"This crispy pork belly recipe has skin that is undeniably crispy, perfectly golden, juicy. But, this recipe needs only a little prep work compared to all the other pork crackling recipes. This Filipino-Chinese pork recipe is fried to perfection with serious juiciness that everyone will love. The secret of this recipe is the brining liquid. The acidity coming from the white wine acts as a protective coating that helps keep the pork skin crunchy. Also, the brining liquid act as a tenderizer at the same time, making it very tender. Pro-tip, you can brine and cook the pork belly ahead of time and then drain it overnight. "
Serves8
Preparation Time15 min
Cooking Time40 min
Cooking MethodSkillet
Ingredients
- 2 pound boneless pork belly
- 3 bay leaf
- 1 tablespoon peppercorns
- 1 cup rich white wine
- Salt and pepper to taste
- 2 pound vegetable oil
- 3 quart water
Instructions
-
Combine water, bay leaf, peppercorns, two tablespoon salt, and white wine in a large pot.
-
Bring to a boil and slowly place the whole boneless pork belly into the pot.
-
Reduce to a simmer for 35 minutes.
-
Remove the pork belly from the brining liquid and let it drain.
-
Using a paper towel, pat the pork belly dry.
-
Using a heavy-bottomed pan, heat oil and deep fry the pork belly until golden brown.