Low Sodium Crispy Fried Pork Belly
Indulge in the irresistible crunch and mouthwatering flavor of this Low Sodium Crispy Fried Pork Belly, a healthier twist on a beloved classic! This recipe achieves its signature crispy texture using an air-drying technique and a light cornstarch coating, eliminating the need for heavy salt. Infused with aromatic garlic, peppercorns, and bay leaves during a slow simmer, the pork belly is rendered tender before being fried to golden perfection in neutral oil. The final touch of white vinegar and baking soda ensures an ultra-crisp skin. With just a hint of fresh thyme to elevate its flavor, this dish is pure pork bliss without the excessive sodium. Perfect for sharing or as the star of your next comfort-food feast, it’s the go-to recipe for those who crave crunch without compromise.
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Ingredients
- 2 pounds Pork belly
- 4 cloves Garlic
- 1 tablespoon Black peppercorns
- 2 pieces Bay leaves
- 1 tablespoon White vinegar
- 1 teaspoon Baking soda
- 2 tablespoons Cornstarch
- 2 cups Neutral oil (such as canola or vegetable oil)
- 1 teaspoon Fresh thyme
Directions
Step 1
1. Prepare the Pork Belly: Cut the 2 pounds of pork belly into long strips about 1.5 inches wide.
Step 2
2. Boil Pork Belly: In a large pot, place the pork belly, 4 cloves of crushed garlic, 1 tablespoon of black peppercorns, 2 bay leaves, and enough water to cover the pork. Bring to a boil, then reduce to a simmer. Cook for about 90 minutes until the pork is tender.
Step 3
3. Dry the Pork Belly: Remove the pork from the pot and pat it dry with paper towels. Set aside to cool.
Step 4
4. Air Dry: Let the pork belly air dry in a cool, dry area for at least 30 minutes. You can also place it in the refrigerator uncovered.
Step 5
5. Season: Once the pork is dried, rub the skin with 1 tablespoon of white vinegar to crispen the skin further. Then, dust the skin side lightly with 1 teaspoon of baking soda.
Step 6
6. Coat with Cornstarch: Once the pork has rested, coat it thoroughly with 2 tablespoons of cornstarch, ensuring an even layer covers all sides.
Step 7
7. Heat Oil: In a large frying pan or wok, heat 2 cups of neutral oil over medium-high heat until hot, about 350°F (175°C).
Step 8
8. Fry the Pork Belly: Carefully place the pork belly strips into the hot oil with the skin side down, and fry until golden brown and crispy, approximately 8-10 minutes per side.
Step 9
9. Drain Oil: Once achieved that perfect crispiness, remove the pork belly from the oil and place it on a wire rack or paper towels to drain any excess oil.
Step 10
10. Season and Serve: Allow the pork belly to rest for a few minutes, then sprinkle lightly with 1 teaspoon of fresh thyme for added flavor before slicing and serving.
Nutrition Facts
| Serving size | (1436.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8859.6 |
| Total Fat 954.6g | 0% |
| Saturated Fat 208.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 653.2mg | 0% |
| Sodium 1926.8mg | 0% |
| Total Carbohydrate 23.5g | 0% |
| Dietary Fiber 2.5g | 0% |
| Total Sugars 0.1g | |
| Protein 86.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 118.2mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 1318.9mg | 0% |
Source of Calories