Sharing is caring!

This Asian Pan Fried Pork Belly is so easy to make and so delicious! You can dress it up with your favorite sauce too! Here’s how to make it.

Where Does Pork Belly Come From?

Pork Belly, like bacon, is a boneless cut from the underside or the belly of the pig, after the loin and the spareribs have been removed. It is not the stomach but actually the flesh part.

This cut of meat has a rich, fatty flavor and a chewy texture and can be used in a variety of dishes. It is a popular ingredient in Asian cuisine, and it’s also often used in Western dishes too – such as pork belly confit and pork belly burnt ends.

Pork belly is a good source of protein, B vitamins, and minerals. It is also a good source of monounsaturated and polyunsaturated fats, which are healthy fats. However, pork belly is also high in saturated fat and cholesterol so it is important to eat pork belly in moderation.

What is the difference between Pork Belly and Bacon? Pork belly is basically the uncured, unsmoked and uncut bacon. Or I should say you make bacon from pork belly. Once you pork belly is cured, smoked and sliced, it is officially called bacon.

Where to buy Pork Belly?

There are a few options on where you can buy pork belly:

• Grocery stores: Many grocery stores carry pork belly, either fresh or frozen.
• Butcher shops: Butcher shops are a good source for high-quality pork belly. So if your local grocery stores don’t have it google search for some butcher shops near you.
• Asian markets: Asian markets often carry pork belly, as it is a popular ingredient in Asian cuisine. This is where I get my pork belly from!
• Online retailers: There are a number of online retailers that sell pork belly such as Crowd Cow where they ship to anywhere in the US other than Alaska and Hawaii sustainable and healthy meats/seafood!

When purchasing pork belly, it is important to choose a cut that is fresh and has a good color. The skin should be firm and not have any bruises or blemishes. The meat should be firm and not have any gray or green discoloration.

Pork belly can be stored in the refrigerator for up to 3 days or in the freezer for up to 6 months.

If you love pork belly – try my delicious Red Braised Pork Belly recipe here!

What to add to Pork Belly?

This is the most basic way we cook this dish, however, you can dress it up with various sauces or more spice! Here are some ideas:

• Chinese Hoisin Dipping Sauce
• Ssamjang (Korean Barbecue Dipping Sauce) Recipe
• Sawsawan (Filipino Dipping Sauce)

Or you can just serve as is! I like to add an extra dash of white pepper and salt too!

How to cook Pork Belly?

I have pictures below to show you how we made it but keep in mind, we only made about 1/2 lb of pork belly so you should have more pork belly than me if you are using 1 lb pork.

First, gather your ingredients:

• 1 lb pork belly
• 1 tsp salt
• 1/2 tsp white pepper (optional)

Cut pork belly in to strips about 1½-2 inch width.

Bring a pot of water to boil and then place pork belly in boiling water. Let it cook for about 5 minutes or until external is cooked thoroughly.

Remove from heat and set aside. Rub with salt and white pepper (optional).

Heat a skillet or cooking pan on medium heat. Do not add oil, the pork belly will produce grease on its own. When it’s hot, add pork belly strip on its side and allow to cook for 5 minutes. Then flip and allow it to cook the other side for 5 minutes. Then place the pork belly rind side down to cook 5 minutes or until crispy brown.

Remove from heat and slice to thin pieces.

Here’s the finished dish!

Pin for later!

Sharing is caring!