Crispy outside and juicy inside. This fried pork belly dish is packed with flavor and texture. A Filipino favorite that never fails to impress on the plate or at the table.
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Fried pork belly has always been a crowd favorite. It is simple, satisfying, and versatile. Whether you serve it as the main dish for lunch or dinner or bring it out as pulutan on a chill weekend, this crispy classic never gets old. Boiled first to keep it tender and then fried to golden perfection, every bite delivers a crunch that keeps you coming back for more. If you are feeding a family or just cooking for yourself, this dish fits right in. It is the kind of recipe that does not require complicated ingredients or steps but still gives you maximum satisfaction.
What is Fried Pork Belly?
Fried pork belly, or liempo, is a Filipino dish made with pork belly that is seasoned, boiled, dredged in flour and cornstarch, then deep fried until golden and crispy. The procedure is almost similar to that of deep fried pork belly (or lechon kawali), but the result is not identical. It is commonly served with rice and dipping sauce made with garlic, chili, and onions. The dish is loved for its bold flavor, crunchy crust, and juicy interior. It has become a staple in Filipino homes and is often featured in gatherings, birthdays, and weekend lunches. Many also enjoy it with sinigang or kare kare on the side for a hearty and complete meal.
Ingredients for Fried Pork Belly
- Pork belly – rich and flavorful cut with layers of meat and fat
- Garlic – adds depth and aroma
- Maggi Magic Sarap – enhances overall flavor
- Ground black pepper – for mild heat and spice
- All purpose flour – creates a crispy coating
- Cornstarch – adds crunch and lightness to the crust
- Water – used for boiling and tenderizing the pork
- Cooking oil – for deep frying
- Dipping Sauce Ingredients
- Garlic – bold and pungent base for the sauce
- Onion – adds sweetness and texture
- Thai chili pepper – provides heat
- Green onion – adds freshness
- Granulated white sugar – balances out the flavors
- Ground black pepper – mild heat
- Salt – for seasoning
How to Cook Fried Pork Belly Liempo
- Season and boil the pork
Place the sliced pork belly in a pot. Sprinkle with Maggi Magic Sarap and ground black pepper. Add crushed garlic and pour in water. Boil for 10 minutes. - Reduce and tenderize
Flip the pork and continue boiling until all the water evaporates and the pork begins to render its fat. - Cool and coat
Remove the pork from the pot and let it cool. In a bowl, mix flour and cornstarch. Dredge the cooled pork belly and shake off the excess coating. - Heat and fry
Heat oil in a clean pan. Once hot, fry the pork until the outside is crisp and golden. Turn it over and fry the other side until evenly cooked. - Make the dipping sauce
In a bowl, combine garlic, onion, Thai chili, green onion, sugar, salt, and ground black pepper. Mix well. - Serve and enjoy
Arrange the fried pork belly on a plate. Serve with the dipping sauce and steamed rice. Best enjoyed while hot and crispy.
Useful Tips
- Boil the pork belly just until tender but not falling apart so it keeps its shape when fried
- Let the pork cool completely before dredging to help the coating stick properly
- Avoid overcrowding the pan when frying to maintain the right oil temperature
- Fry over medium heat to prevent the crust from burning too quickly and allow the fat to render properly
- For extra crispy skin, fry the pork belly twice. Let it cool between the first and second fry
Best Ways to Enjoy
You can enjoy fried pork belly with a warm cup of garlic fried rice and some pickled papaya on the side. It is perfect as a main dish for lunch or dinner. If you are serving it as pulutan, make sure the dipping sauce has a little extra chili for kick. A cold drink on the side does not hurt either. You can also pair it with soup based dishes like sinigang or nilaga to balance out the richness.
What Makes This Dish Stand Out
This fried pork belly stands out because of the two step cooking method. Boiling helps season and tenderize the meat while frying locks in moisture and gives you that signature crunch. The combination of flour and cornstarch gives the skin an even crisp texture. You get a golden crust that crackles at every bite while the inside stays juicy and flavorful. It is this contrast of textures that makes the dish so addictive.
Suggested Recipes
- Sinabawang Manok – A light yet flavorful Filipino chicken soup made with sautéed garlic, onion, ginger, tomatoes, and simmered chicken and chayote, finished with spinach, green beans, fish sauce and a chicken cube to round out the savory broth
- Menudo – A hearty Filipino pork stew made with cubed pork, liver, potatoes, carrots, hotdogs, simmered in a tomato-based sauce, and elevated with the sweetness of raisins and pop from green pea
- Squid Stir Fry in Oyster Sauce – Features tenderized squid quickly sautéed with garlic, ginger, sweet bell peppers, leeks, and carrots in a savory oyster‑soy sauce blend creating a rich umami dish perfect over steamed rice
- Taiwanese Popcorn Chicken– A crispy and flavorful street food made with bite‑sized chicken pieces marinated in soy sauce, garlic, and five spice powder, coated in tapioca flour, deep fried until golden, and served with fried basil for an extra aromatic crunch.
Frequently Asked Questions
Can I use a different cut of pork?
Pork shoulder or pork neck can work, but pork belly gives the best balance of meat and fat for this fried pork belly dish.
How do I keep the pork crispy after frying?
Place the fried pork belly on a wire rack instead of paper towels. This keeps air circulating and prevents the bottom from turning soggy.
Can I air fry this instead of deep frying?
Yes. After boiling and dredging, you can air fry the pork at 400 degrees Fahrenheit until crispy. It will be less greasy but still crunchy.
Can I prepare the pork belly ahead of time?
Yes. You can boil and season the pork belly in advance, then store it in the fridge for up to two days before dredging and frying. This actually helps firm it up for a better crust later.
What oil is best for frying pork belly?
Use oils with a high smoke point like canola, peanut, or vegetable oil. These can handle the high temperature needed to get the skin crisp without burning.
Try this fried pork belly recipe and enjoy the perfect crunch and flavor right at home. Whether you are cooking for the family or making it just for yourself, this dish always delivers. Let me know how it turns out and share it with those who love crispy pork as much as you do.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Fried Pork Belly
Crispy seasoned fried pork belly, dredged in a light coating, and served with a bold garlic chili dipping sauce. Best paired with steamed rice.
Ingredients
Dipping sauce ingredients:
Instructions
Arrange the sliced pork belly in a pan. Season with Maggi Magic Sarap and ground black pepper.
3 lbs pork belly, 8 grams Maggi Magic Sarap, ½ teaspoon ground black pepper
Add the garlic and then pour water into the pan. Boil for 10 minutes.
5 cloves garlic, 1 ½ cups water
Flip the pork over and continue boiling until the water completely evaporates.
Remove the pork. Let it cool down.
Combine all-purpose flour and cornstarch in a bowl. Mix well. Dredge the boiled pork belly and shake-off excess flour. Set aside.
½ cup all-purpose flour, 3 tablespoons cornstarch
Heat the oil in a clean pan. Once hot, start to fry the pork belly until it brown. Turn it over and do the same thing on the other side.
½ cup cooking oil
Remove from the pan and arrange on a serving plate.
Combine all the dipping sauce ingredients in a bowl. Mix well.
5 cloves garlic, 1 piece onion, 5 pieces Thai chili pepper, 1 tablespoon green onion, 1 teaspoon granulated white sugar, ¼ teaspoon ground black pepper, ¼ teaspoon salt
Serve the fried pork belly with the dipping sauce and steamed white rice. Share and enjoy!
Nutrition Information
Calories: 1694kcal (85%) Carbohydrates: 19g (6%) Protein: 27g (54%) Fat: 167g (257%) Saturated Fat: 54g (270%) Polyunsaturated Fat: 22g Monounsaturated Fat: 81g Trans Fat: 0.1g Cholesterol: 196mg (65%) Sodium: 210mg (9%) Potassium: 584mg (17%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 54IU (1%) Vitamin C: 7mg (8%) Calcium: 36mg (4%) Iron: 2mg (11%)