Ingredients
- 1 kg pork belly, cut into bite-sized cubes
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4 garlic cloves, crushed
- 2 bay leaves
- Water for boiling
- Cooking oil for deep frying
Optional Dipping Sauce
- Soy sauce
- Vinegar
- Chopped chili
- Onion slices
Instructions
Step 1: Boil the Pork
Place pork belly pieces in a large pot. Add salt, pepper, garlic, and bay leaves. Pour enough water to cover the meat. Boil for 35–45 minutes or until tender.
Step 2: Drain and Dry
Remove the pork from the pot and drain well. Pat dry with paper towels. For extra crispiness, refrigerate uncovered for 1–2 hours.
Step 3: Heat the Oil
Heat deep frying oil in a pan over medium-high heat.
Step 4: Fry Until Crispy
Carefully add pork belly pieces into the hot oil. Fry for 8–12 minutes until golden brown and crispy.
Step 5: Serve
Remove from oil and place on paper towels to drain excess oil. Serve hot with dipping sauce and rice.
Tips
- Dry pork well before frying to avoid oil splatter.
- Chill the boiled pork before frying for crispier skin.
- Double fry for extra crunch.
- Use medium heat to cook evenly without burning.
- Serve immediately for the best crispy texture.