A5 Pork Belly Recipe

Trim and Season

Pat pork belly pieces dry with paper towels. Season evenly with kosher salt, black pepper, and garlic powder, rubbing the seasoning into all sides. Let rest at room temperature for 15 minutes while preparing coating and oil.

Set up three shallow bowls: (1) flour + cornstarch + baking powder — whisk to combine; (2) beaten eggs; (3) panko breadcrumbs. Dredge each seasoned pork belly piece first in the flour mixture, shaking off excess; then dip into beaten eggs, letting excess drip back into bowl; finally press firmly into panko to coat all sides. Place coated pieces on a wire rack and let rest 10 minutes so coating adheres.

Heat oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). If you don't have a thermometer, heat until a small breadcrumb sizzles and browns in about 30–40 seconds. Fry pork belly in batches (do not overcrowd) for 3–5 minutes per batch until golden brown and crisp and an instant-read thermometer inserted in the center reads at least 145°F (63°C). Turn pieces occasionally for even color. Adjust heat to maintain 325–350°F if using thermometer.

Using a slotted spoon or spider, transfer fried pieces to a wire rack set over a sheet pan lined with paper towels to drain. Rest 3–5 minutes before serving; residual heat will render fat and finish the cook. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

While the pork fries, make the fried garlic. In a small saucepan, heat 1/2 cup oil over medium-low. Add the thinly sliced garlic and fry, stirring gently, until golden brown and crisp, about 2–4 minutes. Be careful: garlic browns quickly and can burn. Remove garlic with a slotted spoon to a paper towel-lined plate and immediately sprinkle with 1/4 tsp salt. Reserve garlic oil by pouring through a fine sieve into a small bowl (optional, for extra flavor drizzle).

Whisk together Sriracha, mayonnaise, honey, rice vinegar, soy sauce, and lime juice in a small bowl until smooth and emulsified. Taste and adjust heat or sweetness to preference (add more honey to tame heat, more Sriracha for spice). Chill or keep at room temperature until serving.

Arrange fried pork belly on a serving platter. Sprinkle generously with fried garlic slices and drizzle a teaspoon or two of the reserved garlic oil over the pork for sheen and flavor. Spoon house Sriracha sauce into a small bowl or drizzle lightly over the pork (serve extra on the side). Garnish with sliced scallions and toasted sesame seeds if using. Serve immediately while hot and crispy.

Notes: Ensure pork pieces are cut uniformly for even frying. If pieces are thicker than 3/4", reduce heat slightly and fry a bit longer to reach safe internal temperature while avoiding over-browning the exterior.