Easy Pan-Fried Pork Belly (香煎五花肉)
Get unbelievably crispy, juicy pan-fried pork belly in under 30 minutes! This easy recipe features a savory, smoky marinade. Perfect for a quick weeknight meal.
Equipment
- Large Skillet (12-inch, Cast Iron or Non-stick)
- Large Mixing Bowl
- Plate lined with Paper Towels
Ingredients
Pork Belly
- 1 lb pork belly, skin-off (about 500g)
Marinade
- 1 tbsp light soy sauce (e.g., Kikkoman, Pearl River Bridge)
- 0.5 tbsp dark soy sauce (for color)
- 1 tbsp Shaoxing wine (can substitute with dry sherry)
- 1 tbsp Chinese BBQ Spice Mix (see recipe notes for substitute)
- 1 tbsp cornstarch
- 1 tbsp white sesame seeds (raw or toasted)
For Frying & Serving
- 1 tsp neutral oil (like vegetable or canola, for the pan)
- Lettuce leaves (like butter or iceberg, for serving, optional)
Instructions
- Prep the Pork: Place the pork belly in the freezer for 30-45 minutes until firm. Slice it against the grain into thin pieces, about 1/8-inch (3mm) thick.
- Marinate: In a large mixing bowl, combine the sliced pork, light soy sauce, dark soy sauce, Shaoxing wine, BBQ spice mix, cornstarch, and sesame seeds. Use your hands to massage the marinade thoroughly into the meat. Let it rest at room temperature for 20 minutes.
- Heat Pan: Place a large skillet over medium-high heat. Add the 1 tsp of neutral oil and swirl to coat.
- Fry in Batches: Carefully place the pork slices in the pan in a single layer. Do not overcrowd. Cook for 2-3 minutes, undisturbed, until the bottom is golden brown and crispy.
- Flip and Finish: Flip the slices and cook the other side for another 2-3 minutes until equally crispy and cooked through. Be mindful of oil splatter.
- Drain: Transfer the crispy pork to a plate lined with paper towels to drain excess fat.
- Repeat: Wipe any burnt bits from your pan (if necessary) and repeat the process with the remaining pork, adding a tiny bit more oil only if the pan is completely dry.
- Serve: Serve immediately, piled high on a plate. It is best eaten hot, wrapped in fresh lettuce leaves.
Notes
Slicing Tip: Freezing the pork belly for 30-45 minutes makes it firm and much easier to slice thinly.
Crispy Pork Tip: The #1 rule for crispy pork is do not overcrowd the pan. Frying in 2-3 batches is essential.
BBQ Spice Mix: If you can't find a pre-made Chinese "BBQ Spice Mix," you can make your own for this recipe by mixing: 1 ½ tsp Cumin Powder, 1 tsp Chili Powder, ½ tsp Salt, and ½ tsp Sugar.
Nutrition (Estimated)
- Serving: 1 (of 4)
- Calories: 480 kcal
- Protein: 15g
- Fat: 45g (Saturated: 16g)
- Carbohydrates: 4g
- Sodium: 510mg