How to Cook Buttered Fried Pork Belly

Buttered fried pork belly is a crispy, tender dish bursting with rich, buttery flavor and a sweet-spicy kick, perfect for anyone who craves bold and comforting flavors.

Prep Time10

Cook Time35

Course: Pork Recipe

Cuisine: Filipino

Keyword: buttered pork liempo, fried pork liempoi

Servings: 4 servings

Calories: 585kcal

Author: Manny

Ingredients

1/2 kilo pork belly sliced
1/2 Tbsp. black pepper
1 Tbsp. garlic powder
1 Tbsp. patis or fish sauce
3 Tbsp. butter
1 tsp. salt
5 Tbsp. sweet chili sauce
1 pc small bell pepper minced
1 Tbsp. spring onion chopped
6 pcs calamansi extract the juice
cooking oil for frying
1 cup flour

Instructions

How to Cook Buttered Fried Pork Belly

If the pork belly you bought is half an inch thick and sliced into strips, slice the pork belly strips into 2 inch wide.
Put in a bowl and add patis, calamansi juice, black pepper powder, garlic powder and salt.
Mix all the ingredients and massage the pork belly to coat it with the ingredients. Marinate for 30 minutes.
Before frying, add flour and mix to coat each of the pork belly slices.
Heat cooking oil in a frying pan about 1 cup then fry the pork belly until golden brown.
When cooked, remove from pan and transfer to a bowl or plate lined with paper towels.
In an empty pan, heat 1 tablespoon of oil and add butter. Stir until the butter is melted.
Add sweet chili sauce and bell pepper. Stir again until sweet chili sauce is well mixed with the butter.
Add the fried pork belly and toss until coated with the sauce. Sprinkle with spring onion as garnishing then serve hot.

Notes

Cooking Tips:

Marinate the Meats for Greater Flavor

Letting the pork belly marinate for at least 30 minutes will have the patis, calamansi, and spices soak all in to the meat. This will ensure that in every single bite, it is so full of flavor that even if you're shallowly dipping on the outer side of the pork, it's still more than flavorable.

To make it even better in taste, you could also let it marinate overnight for stronger and tangier taste.

Fry at the Right Temperature

To achieve that golden brown crust, make sure your oil is hot enough to fry but not too hot. If the oil is too cool, the pork will absorb too much oil and become soggy; too hot, and it will burn without cooking throughout. This takes that crispy exterior while tender and juicy inside.

Not Skimp on Butter Sauce

What makes this dish stand out is the combo of butter and sweet chili sauce. So take your time in this step and see that the butter is fully melted and well blended with the sweet chili before tossing in the pork. Then, you can make sure that every piece of pork belly will have it uniformly coated in that rich sweet spicy sauce for a more distinguishable flavor.