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Crispy Fried Pork Belly

Crispy Fried Pork Belly

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Serves: 8
MacroValue
Carbs:2 g
Fat:105 g
Protein:17 g

Ingredients:

  • 2.2 lb Pork Belly
  • 3 tbsp Salt
  • 2 tsp Whole Pepper Corn
  • 5 Bay Leaves
  • 1 tbsp Coco Aminos
  • 5 Garlic Cloves
  • 4 cup Water
  • 1 tbsp Salt
  • 2-3 cup Coconut Oil

Dipping Sauce:

  • 4 tbsp Coconut Vinegar
  • 2 tbsp Coco Aminos
  • 3 Garlic Cloves
  • 1 Onion

Cooking Instructions

  1. In a pot, place pork belly, salt, peppercorn, bay leaves, coco aminos, garlic, and water. Bring to boil. Let it cook until meat is fork-tender
  2. Once the pork belly is tender, remove the pork belly from water and let the excess water completely drain. Wipe it with a clean towel to make sure that there is no excess water. Transfer to a plate and then rub 1 tablespoon of salt all over the meat. Put in the freezer overnight to dry out
  3. Cut in cubes, about an inch thick. Heat coconut oil in a wok or pot over medium-high heat. Once the oil is hot, fry each side of a cut for 5 minutes while sprinkling the skin with ice-cold water and letting it crackle from time to time
  4. Remove from hot oil and put into a plate lined with kitchen paper towel to remove excess oil. Cut into pieces according to your desired size. Serve while still hot with the dipping sauce
  5. Here’s how to make the perfect dipping sauce
  6. Mix 2 tbsp coconut vinegar, 2 tbsp coco aminos, garlic, onions and ground pepper!

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Crispy Fried Pork Belly

Ingredients:

  • 2.2 lb Pork Belly
  • 3 tbsp Salt
  • 2 tsp Whole Pepper Corn
  • 5 Bay Leaves
  • 1 tbsp Coco Aminos
  • 5 Garlic Cloves
  • 4 cup Water
  • 1 tbsp Salt
  • 2-3 cup Coconut Oil

Dipping Sauce:

  • 4 tbsp Coconut Vinegar
  • 2 tbsp Coco Aminos
  • 3 Garlic Cloves
  • 1 Onion

Cooking Instructions

  1. In a pot, place pork belly, salt, peppercorn, bay leaves, coco aminos, garlic, and water. Bring to boil. Let it cook until meat is fork-tender
  2. Once the pork belly is tender, remove the pork belly from water and let the excess water completely drain. Wipe it with a clean towel to make sure that there is no excess water. Transfer to a plate and then rub 1 tablespoon of salt all over the meat. Put in the freezer overnight to dry out
  3. Cut in cubes, about an inch thick. Heat coconut oil in a wok or pot over medium-high heat. Once the oil is hot, fry each side of a cut for 5 minutes while sprinkling the skin with ice-cold water and letting it crackle from time to time
  4. Remove from hot oil and put into a plate lined with kitchen paper towel to remove excess oil. Cut into pieces according to your desired size. Serve while still hot with the dipping sauce
  5. Here’s how to make the perfect dipping sauce
  6. Mix 2 tbsp coconut vinegar, 2 tbsp coco aminos, garlic, onions and ground pepper!