Fried Pork Belly
Fried pork belly is rich, savoury and ready in 20 minutes. Thin slices are cut into bite-sized pieces and cooked slowly in a frying pan, so the fat melts away and the edges turn golden and crisp while the meat stays tender. All it needs is salt and pepper at the end. Drain off the fat as you go and serve it with rice, potatoes or a sharp salad to cut through the richness.
- Total
- 20 min
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 3
- Per serving
- 450kcal
How long to cook fried pork belly
Thin slices of pork belly take about 12–15 minutes in total. Start them in a cold pan with a little oil, over a medium heat, so the fat can melt before the meat browns. A pan that is too hot gives dark outsides and chewy fat.
Salt goes on at the end, because salting early draws out moisture and slows crisping. Pork belly is high in fat, so a portion is rich, and pouring off the fat as it collects keeps the pieces frying rather than stewing.
How to cook fried pork belly
Tap a time to start a timer.
- Prepare the pork Cut the pork belly slices into pieces about 2–3cm wide. Pat them very dry with kitchen paper, because wet meat steams instead of browning.
- Start the pan Put the oil in a large, cold frying pan, add the pork in a single layer and set the pan over a medium heat. Starting cold lets the fat melt gently.
- Fry Cook for , turning with tongs every , until the pieces are golden and crisp at the edges. After , carefully pour off the fat into a heatproof jug and leave it to cool before throwing it away. Do not pour hot fat down the sink.
- Check and season The pork must be steaming hot all the way through, with no pink and clear juices. A meat thermometer should read 75°C in the thickest piece. Drain on kitchen paper, then sprinkle with the salt and pepper and serve at once.
Serving ideas
Serve with rice or boiled potatoes and something sharp, such as pickled cucumber or a simple salad. For a sticky version, try glazed pork belly. If you want a whole joint with crackling, oven-roasted pork belly is the way to go.
Common problems and fixes for Fried Pork Belly
- The pork is chewy rather than crisp.
- The pan was too crowded or the meat was wet. Pat the slices dry, cook in one layer and work in batches if the pan is small.
- The outside is dark but the middle is still pink.
- The heat was too high. Turn it down to medium so the fat has time to render, and cut thicker slices into smaller pieces.
- The fat spits out of the pan.
- Pat the pork dry, use a deeper frying pan and keep a splatter guard handy. Stand back when you turn the pieces.
Frequently asked questions about Fried Pork Belly
How long does fried pork belly take?
About 12–15 minutes in a frying pan over a medium heat for slices around 5mm thick, plus 5 minutes to prepare. Thicker pieces need longer.
What should I serve with it?
Steamed rice, boiled potatoes or chips, with pickled vegetables or a sharp salad to cut through the fat. A drizzle of soy sauce or a spoonful of mustard also works.
Can I use pork belly with skin on?
Yes, but the skin needs a lot longer to crisp and soften than thin slices. For crackling, roast a whole piece instead.
Can I keep leftovers?
Keep them in the fridge for up to 2 days and reheat in a dry frying pan until steaming hot all the way through.
How did you like the recipe?
4.7 / 5 · 52 ratings
