Comments on: 30-Minute Crispy Pork Belly

By: LauraLee

LauraLee — Sun, 23 Mar 2025 03:28:43 +0000

I’ve tried both pork belly recipes, and this is by far my favorite. Not just because it’s so much quicker and easier, but the ratio of crispy to chewy is so much better than with the traditional. Thanks Pailin for giving us all your well thought out recipes that I love to make!

By: Pailin Chongchitnant

Pailin Chongchitnant — Thu, 02 Jan 2025 21:55:42 +0000

In reply to Don W. As long as you fry the pork at the right temperature, twice, you can do it in anything. My concern with fondue is the size of the pot. If it's too small the oil temp will drop too much. I'd do it in a regular pot to be safe. Parboiling is unnecessary for this recipe.

By: Pailin Chongchitnant

Pailin Chongchitnant — Thu, 02 Jan 2025 21:53:00 +0000

In reply to Brian T Buchbinder. What we typically do is boil it until tender, then thinly julienne and add it into laab (recipe on the site) or other Thai salads. or you can look up recipes for chicharron and make that!

By: Brian T Buchbinder

Brian T Buchbinder — Wed, 01 Jan 2025 22:02:41 +0000

The recipe here is great! Thank you.

Do you have any recipe for the leftover skin? It seems a shame to waste it.

By: Don W

Don W — Mon, 16 Dec 2024 16:40:00 +0000

Thank you for this recipe. I am going to try it as a fondue, where the frying occurs in a fondue pot with peanut oil. Two questions:
1) Do you think this is a viable idea?
2) Many pork belly recipes call for parboiling the pork belly for 20+ minutes first to remove impurities and soften the meat. Any thoughts on this?

Thanks again!

By: Pailin Chongchitnant

Pailin Chongchitnant — Wed, 13 Nov 2024 20:14:54 +0000

In reply to John L. Robinson. I don't think it would make a difference in terms of browning, but potato or rice flour would definitely work as a sub.

By: John L. Robinson

John L. Robinson — Mon, 04 Nov 2024 21:30:10 +0000

Just a thought. I have no experience with this at all, but for a gluten-free coating blend, would it work to use potato starch/flour or rice flour as alternatives to wheat flour? I would think the potato or rice flour would brown better than using 100% cornstarch for the coating?
I will leave that up to your expertise, as I really have no experience with the browning capabilities of potato or rice flours.

By: Jim

Jim — Fri, 18 Oct 2024 10:44:04 +0000

You know this fry method works so well with double cut ribs, double meat on each side of the rib bone. Great on wing flats. Going to do drumlets tonights. Leaving the flour mix to "soak" into the meat was the trick i've been so looking for.

Thank you for this website. I've been living in Thailand for four years and your tutelage has made me a pretty dam good Thai cook. 55555 I'm a Canadian from just north of Calgary.
Thank you

By: Brian Buchbinder

Brian Buchbinder — Mon, 14 Oct 2024 00:20:00 +0000

Excellent. Had some frozen belly strips in the freezer, and this was perfect after thawing for a quick supplement to some Chinese broccoli and rice.

By: Alan

Alan — Thu, 19 Sep 2024 00:10:47 +0000

WOW delicious and easy. Was just looking to use up some pork belly I had in the freezer but this recipe is going into my rotating more!

By: Gail O.

Gail O. — Wed, 11 Sep 2024 03:30:48 +0000

Wow, this is amazing! Super quick, easy and delicious!!! I will make this again and again. The only things I did were 1) exchange the flour and cornstarch for Arrowroot starch and 2)swapped out the sugar for allulose. They came out a deep rich brown and crispy. Thanks for a great recipe and technique.

By: MARILOU LACY

MARILOU LACY — Mon, 02 Sep 2024 17:56:06 +0000

OMG!!! I made it today and it’s amazing!!!! We all love it and so freaking easy, thank you sooo much for sharing

By: Chris J

Chris J — Mon, 15 Jul 2024 23:05:30 +0000

wow. definitely a top hit for my wife and I. As getting a nice, clean slab of pork belly here in the Philippines can be a challenge (bones, ribs still present) I had to cut off a bit of the slab but worth the effort. Very flavorful--woulda been better with sticky rice rather than the Jasmine I'm sure. And so easy!

By: Raquel

Raquel — Thu, 04 Jul 2024 19:03:58 +0000

Wow! This is the best pork belly recipe I have ever tried! Thank you so much for this knowledge! Yum and yum!

By: Rhona Swartz

Rhona Swartz — Sun, 26 May 2024 18:24:01 +0000

Awesome!! My family loves this!!! New t-go-to in my household!!

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 06 May 2024 23:47:59 +0000

In reply to Cheng. Yep, totally would!

By: Natalie

Natalie — Sun, 05 May 2024 03:19:38 +0000

This was so easy and SO GOOD! We’re definitely putting this into regular rotation!

By: Cheng

Cheng — Tue, 30 Apr 2024 15:53:16 +0000

Hi just wonder can I do the 1st fry at night then then 2nd fry the next morning ? Will this work ?