This crispy pork belly recipe has skin that is undeniably crispy, perfectly golden, juicy. But, this recipe needs only a little prep work compared to all the other pork crackling recipes. This Filipino-Chinese pork recipe is fried to perfection with serious juiciness that everyone will love.
The secret of this recipe is the brining liquid. The acidity coming from the white wine acts as a protective coating that helps keep the pork skin crunchy. Also, the brining liquid act as a tenderizer at the same time, making it very tender. Pro-tip, you can brine and cook the pork belly ahead of time and then drain it overnight. This is to make sure that most of the liquid is drained, otherwise, the oil might splatter during the frying process.
The spice combination you can add to this recipe are endless. You can add cardamom, star anise, Chinese five-spice, and many more. You can also infuse European flavors such as rosemary, oregano, and sage. Alternatively, you can roast the pork belly.
This recipe is great with piping hot jasmine rice or roasted potatoes. Salads are great with this also.
Soy sauce-based sauces are delicious with this crispy pork belly recipe, but you can check out our BBQ recipe, which is a big hit!
Whether you devour this for lunch or dinner, it is always best paired with the red wine. See the following list for our suggestions: