Pat the pork belly dry with paper towels. Trim to an even 1/2-inch thickness slices (or cut into 1/2" x 2" batons depending on presentation). Season both sides evenly with kosher salt, black pepper, and garlic powder. Let rest at room temperature for 15 minutes while you set up the breading station.

Set up breading station

Place the all-purpose flour and cornstarch in a shallow bowl and whisk to combine. In a second shallow bowl, beat the eggs with the cold water until smooth. In a third shallow bowl, spread the panko breadcrumbs. Keep the three bowls in this order: flour mix, egg wash, panko.

Bread the pork

Dredge each pork belly piece first in the flour mixture, shaking off excess. Dip into the egg wash ensuring complete coverage, then press firmly into the panko breadcrumbs to adhere a generous, even coating. Place breaded pieces on a wire rack and let rest 10 minutes to help the coating set.

Frying & Garnish

Heat oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (enough to shallow-deep fry). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds.

Fry garlic for garnish

While oil heats, in a small saucepan or shallow skillet heat 2 tbsp of oil over medium. Add the thinly sliced garlic and fry, stirring constantly, until golden brown and crisp (about 1–2 minutes). Remove with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt. Reduce heat so garlic does not burn.

Fry the pork belly

Fry breaded pork belly pieces in batches without crowding. Cook for 3–4 minutes per side (about 6–8 minutes total) until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 145–155°F. Adjust heat to maintain oil temperature at 325–350°F. Transfer cooked pieces to a wire rack set over a baking sheet to drain and keep crispy.

Finish and garnish

Once all pieces are fried, arrange on a serving plate. Sprinkle the fried garlic evenly over the pork belly, scatter sliced scallions and toasted sesame seeds if using. Serve immediately with house Sriracha sauce on the side.

House Sriracha Sauce

In a small bowl, whisk together Sriracha, mayonnaise, honey, rice vinegar, soy sauce, and lime juice until smooth. Taste and adjust balance — add a little more honey if too spicy, or a splash of water (about 1 tsp) to thin to desired dipping consistency. Refrigerate briefly if making ahead; bring to room temperature before serving.