Thai-Style Crispy Pork Belly

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Select a pork belly with even meat distribution and remove the skin.
   ▶ ≈1:00
2. 2
   Cut the pork into 1-inch wide strips, then cut each into approximately 3/4-inch wide pieces.
   ▶ ≈1:12
3. 3
   Add fish sauce, sugar, and white pepper to the pork and massage thoroughly by hand for 1-2 minutes until the fish sauce is fully absorbed.
   ▶ ≈1:34
4. 4
   This step can be done 1-2 days in advance if desired.
   ▶ ≈1:52
5. 5
   Heat approximately 1 inch of frying oil to 350°F.
   ▶ ≈2:00
6. 6
   Mix equal amounts of flour and cornstarch, or use all cornstarch for a gluten-free version.
   ▶ ≈2:06
7. 7
   Sprinkle the flour mixture over the pork and toss gently to ensure even coating and that pieces don't stick together.
   ▶ ≈2:14
8. 8
   Fry in half-batches for exactly 2 minutes, maintaining oil temperature around 325°F (adjust heat based on your stove), being careful not to overcrowd the pan.
   ▶ ≈2:34
9. 9
   Remove the first batch and let it cool completely. While cooling, fry the second batch. A portable fan can speed up cooling if you're in a rush.
   ▶ ≈3:27
10. 10
    Once the pork has cooled to room temperature (or at least lukewarm), prepare for the second fry at a higher oil temperature of 385°F.
    ▶ ≈6:03
11. 11
    Fry for 1.5 to 2 minutes until the exterior is golden and crispy; you can check at 1.5 minutes.
    ▶ ≈6:15
12. 12
    Place the crispy pork on paper towels to absorb excess oil. Let cool for at least 2 minutes before serving to avoid burns.
    ▶ ≈6:55
13. 13
    Serve as-is or with Nam Jim Jaew sauce and sticky rice, which is a traditional Thai breakfast dish.
    ▶ ≈8:08