Making crispy pork belly isn’t as difficult and you think! Let me show you how to do it.
In Thai cuisine, there are many dishes that use crispy pork belly as part of the ingredient. For example, stir-fry holy basil, stir-fry kale, etc.
I hope you have a chance to try this recipe because it tastes amazing! I’m sure you will love it.

Today only 4 ingredients

1kg pork belly (whole piece)
2 tbsp salt
4 tbsp vinegar
1 L oil for frying


Instructions

Clean the pork belly with water and dry it with a paper towel.

Use a knife to cut thinly (½ inch deep) on the pork skin side vertically.

Rub the vinegar thoroughly on both sides of the pork belly.

Rub salt on both sides of the pork belly and leave it to dry for 1 hour.

Set the oven over 250c. When the temperature reaches the point, put the pork belly in, skin side down and let it bake for 25 minutes.

After 25 minutes, flip the pork belly and bake for another 10 minutes.

Remove the pork belly from the oven, let the pork belly rest at room temperature until it completely cools down.

Set a wok or deep bottom pan over add frying oil. Add the pork belly with skin side up, turn on the heat over medium- low heat. Let it heat up at the same time as the oil. Fry for about 8-10 minutes.

Flip the pork belly and fry for another 8-10 minutes or until it krispies to your preferred consistency.

Take the pork belly off the pan and strain out the oil, before slice into bite size pieces and serve.

Note* You can use this crispy pork belly with other dishes as well.

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