Fried Pork Belly

Crispy seasoned fried pork belly, dredged in a light coating, and served with a bold garlic chili dipping sauce. Best paired with steamed rice.

Prep Time10

Cook Time35

Course: Main Course

Cuisine: Filipino

Keyword: deep fried pork, lechon kawali, pritong baboy

Servings: persons

Calories: 1694kcal

Author: Vanjo Merano

Arrange the sliced pork belly in a pan. Season with Maggi Magic Sarap and ground black pepper.
3 lbs pork belly, 8 grams Maggi Magic Sarap, ½ teaspoon ground black pepper
Add the garlic and then pour water into the pan. Boil for 10 minutes.
5 cloves garlic, 1 ½ cups water
Flip the pork over and continue boiling until the water completely evaporates.
Remove the pork. Let it cool down.
Combine all-purpose flour and cornstarch in a bowl. Mix well. Dredge the boiled pork belly and shake-off excess flour. Set aside.
½ cup all-purpose flour, 3 tablespoons cornstarch
Heat the oil in a clean pan. Once hot, start to fry the pork belly until it brown. Turn it over and do the same thing on the other side.
½ cup cooking oil
Remove from the pan and arrange on a serving plate.
Combine all the dipping sauce ingredients in a bowl. Mix well.
5 cloves garlic, 1 piece onion, 5 pieces Thai chili pepper, 1 tablespoon green onion, 1 teaspoon granulated white sugar, ¼ teaspoon ground black pepper, ¼ teaspoon salt
Serve the fried pork belly with the dipping sauce and steamed white rice. Share and enjoy!