There's nothing quite like perfectly cooked crispy fried pork belly — juicy, tender meat with an irresistibly crunchy skin! This beloved Vietnamese dish is easier to make at home than you might think. Follow this simple recipe to get that perfect crackling every time.

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🛒 Ingredients:

• 1 kg (2.2 lbs) pork belly (choose a thick, meaty cut with even layers of fat)

• 1 tablespoon vinegar

• 1 tablespoon salt (for cleaning)

• 1 tablespoon rice wine (optional, for extra flavor)

For seasoning the meat:

• 1 teaspoon five-spice powder

• 1 teaspoon white pepper

• 1 teaspoon sugar

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon minced garlic

For the crispy skin:

• 1 tablespoon vinegar

• 1 tablespoon salt

For frying:

• Enough oil to deep fry or shallow fry

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🍳 Instructions:

1. Prepare the Pork:

• Rinse the pork belly thoroughly.

• Scrape the skin lightly with a knife, then rub it with vinegar and salt to clean and help the skin dry out. Rinse again and pat completely dry.

2. Boil the Pork:

• Bring a pot of water to boil.

• Blanch the pork belly (skin side down first) for about 5 minutes to tighten the skin.

• Remove and pat dry with paper towels.

3. Season the Meat:

• Using a knife or fork, poke multiple holes only on the skin — this helps create a bubbly, crispy surface.

• Flip the pork over and score the meat side lightly.

• Rub the meat side (not the skin) with the seasoning mixture: five-spice powder, white pepper, sugar, soy sauce, oyster sauce, and minced garlic.

• Flip back to skin side up. Rub vinegar and salt over the skin only.

4. Dry the Pork:

• Place the pork belly uncovered in the refrigerator (skin side up) for at least 4 hours or preferably overnight to dry the skin thoroughly.

5. Fry the Pork:

• Heat oil in a deep pan over medium heat.

• Once hot, carefully place the pork belly in, skin side down first. Fry until the skin puffs up and turns golden brown (about 8–10 minutes).

• Flip the pork and fry the meat side for another 5–6 minutes.

• Remove and drain on paper towels.

6. Serve:

• Let it rest for a few minutes.

• Chop into bite-sized pieces and serve hot with dipping sauce (like a chili fish sauce or sweet soy sauce).

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🌟 Tips for Perfect Crispy Pork Belly:

• Dry skin = crispy skin. Take your time to dry it properly.

• Poke plenty of small holes on the skin surface to get that iconic bubbly texture.

• Control the heat — too high and the skin may burn before it crisps; too low and it will absorb too much oil.

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✨ Perfect Pairings:

Serve your crispy pork belly with sticky rice, pickled vegetables, or fresh herbs for a classic Vietnamese meal!

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