Filipino-Style Fried Pork Belly
Votes: 1
Time: 3 hours 45 minutes
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Fried pork belly is a common dish in fast food restaurants, including this recipe for crispy fried pork belly, Lechon, which means "suckling pig." Sliced, it's added to lunches and served with vegetables in a simple dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g pork belly, cut into 15 cm squares.
- 4 liters of vegetable oil for frying
- 0.5 cup diced onion
- 0.5 cup diced tomatoes
- 1 tbsp fish sauce
- 0.5 tsp Hawaiian salt
- 2 tablespoons chopped green onions, for serving
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Cooking the dish according to the recipe:
- Place the pork belly in a large saucepan and cover with water. Bring to a boil over high heat and simmer until tender, about 1.5 hours.
- Place the pork in a sieve and let the water drain completely, 30 minutes.
- Pour oil into a deep fryer or Dutch oven and heat over medium-high heat. Fry the pork until golden brown, 30–45 minutes. The thicker the pork, the longer it will take to cook. Transfer to a plate lined with paper towels.
- Cut the brisket into 1 cm squares. In a medium bowl, combine the brisket, onion, tomatoes, fish sauce, and Hawaiian salt. Sprinkle with green onions.
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