Cook Crispy Bacon-cut Pork Belly Today!

Crispy Bacon-cut Pork Belly

Course Main Course
Cuisine Asian Fusion
Prep Time 10 minutes
Cook Time 10 minutes
Marinating time 30 minutes
Total Time 20 minutes
Servings 3
Author Connie Veneracion


  • 400 to 500 grams boneless pork belly cut into 1/8 thick slices
  • 2 to 3 teaspoons herb salt
  • 1/2 cup ginger ale
  • 1 large egg
  • 1 cup corn starch
  • cooking oil for frying


  • Place the pork belly slices in a shallow container large enough so that the pork slices are spread evenly. Sprinkle the herb salt over the meat. 
  • Pour in the ginger age. Tilt the container around a bit to distribute the herb salt as evenly as possible.
  • Cover the container and allow the meat to marinate in the fridge for at least an hour.
  • Drain the pork slices and transfer to a large mixing bowl.
  • Beat the egg and pour over the pork. Mix. Make sure the pork slices are evenly coated with egg.
  • Dump the starch over the egg-coated pork. Mix until you get a thin batter coating all the pork slices. 
  • Alternatively, stir the beaten egg and starch together before mixing in the pork.
  • Heat enough cooking oil in a frying pan to reach a depth of at least two inches. The ideal temperature of the oil should be 350F.
  • Fry the pork belly slices, in batches if your frying pan is rather smallish, until the batter is crisp and golden brown, about five minutes per batch, at which time the meat should be cooked through.
  • Serve the crispy bacon-cut pork belly by itself as an appetizer or over rice as a main dish.


Aioli, Japanese mayo (with a little wasabi), lemon sauce or sweet chili sauce are all great partners for this lovely pork belly dish.