Crispy Pork Belly
Lee Kum Kee

Crispy Pork Belly

Serves 4
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Juicy and tender pork belly - but you ask, what is the key to such crispy skin? The drying process of course, which we have detailed within the recipe below to ensure you get that perfect crispy crackling every time. The pork belly is first submerged in a broth seasoned with Lee Kum Kee Premium Oyster Sauce to make it all the more succulent.


1kg whole pork belly
1-2L water
1.4-1.8L cooking oil
2 onions, sliced


2 bay leaves
2 Tbsp salt
1 Tbsp sugar
2 tsp ground pepper


1 Wash the pork belly, then place it in the pot with water, ensuring the pork is submerged in water. Add Lee Kum Kee Premium Oyster Sauce , bay leaves, onions, salt, sugar, pepper and bring to simmer. Cook for approximately 30 minutes or until the meat is tenderised. Once the meat is done, drain the water and let the meat cool and air dry for 2-3 hours, preferably under the sun. Score the skin of the pork belly without cutting into the inner layer of skin.
2 Slice the meat in half or in any desired size and place it into Zipper food storage bags. Refrigerate the meat overnight.
3 Before serving, deep fry the meat in hot oil for 5-7 minutes depending on the size until golden brown or until crispy and crunchy.
4 Let it cool for a few minutes. Slice and serve hot with dipping sauce.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.