Gluten-Free Crispy Fried Pork Belly

Indulge in the irresistible crunch and flavor of this Gluten-Free Crispy Fried Pork Belly recipe, a show-stopping dish that's perfect for any occasion! Succulent pork belly is marinated with a savory blend of garlic, paprika, and sea salt, then oven-roasted to render its rich fat before being double-coated in a light coconut milk batter and a gluten-free rice flour crust. The result? Perfectly golden, ultra-crispy bites that are tender on the inside with a crackling exterior you won't be able to resist. Ideal for gluten-free diners, this dish combines thoughtful preparation with bold seasoning for a crowd-pleasing treat. Serve it as a hearty appetizer or a decadent main dish, paired with your favorite dipping sauce or garnished with fresh herbs for an elevated touch.

Nutriscore Rating: 38/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 2 pounds Pork belly, skin-on
• 2 tablespoons Coarse sea salt
• 1 teaspoon Black pepper, freshly ground
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1 cup Rice flour
• 0.5 cup Cornstarch
• 1 teaspoon Baking powder
• 2 units Eggs, large
• 1 cup Coconut milk
• 4 cups Vegetable oil, for frying

Directions

Step 1

Score the skin of the pork belly in a crosshatch pattern with a sharp knife. Avoid cutting too deeply into the meat.

Step 2

Rub the pork belly generously with coarse sea salt, black pepper, garlic powder, and paprika. Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the meat.

Step 3

Remove pork belly from the refrigerator 30 minutes before cooking to bring it to room temperature.

Step 4

Preheat your oven to 300°F (150°C). Place the pork belly on a wire rack set over a baking sheet and cook in the preheated oven for 1 hour. This will render some of the fat and start the cooking process.

Step 5

In a mixing bowl, combine rice flour, cornstarch, and baking powder. In a separate bowl, beat the eggs and mix with coconut milk.

Step 6

Remove the pork belly from the oven and allow it to cool slightly before handling.

Step 7

Heat the vegetable oil in a deep pan or fryer to 350°F (175°C).

Step 8

Cut the cooked pork belly into 2-inch pieces. Dip each piece in the egg and coconut milk mixture, then dredge in the rice flour mixture ensuring even coverage.

Step 9

Carefully place the coated pork belly pieces into the hot oil, frying in batches to avoid crowding the pan, until golden brown and crispy (about 5-7 minutes per batch).

Step 10

Remove the fried pork belly from the oil and place on a plate lined with paper towels to drain excess oil.

Step 11

Serve immediately while hot and crispy, garnished with sliced green onions or fresh cilantro if desired.

Nutrition Facts

Serving size	(2425.4g)

Amount per serving	% Daily Value*
Calories	14012.0

Total Fat 1439.3g	0%
Saturated Fat 308.5g	0%
Polyunsaturated Fat g
Cholesterol 1025.2mg	0%
Sodium 12936.0mg	0%
Total Carbohydrate 185.0g	0%
Dietary Fiber 5.2g	0%
Total Sugars 17.1g
Protein 109.9g	0%

Vitamin D 80IU	0%
Calcium 151.4mg	0%
Iron 8.9mg	0%
Potassium 1712.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 91.7%

Protein: 3.1%

Carbs: 5.2%