🥓 Crispy Fried Pork Belly (Carnivore Style)
Servings: 3–4
Prep Time: 10 mins
Cook Time: 45–60 mins
Total Time: ~1 hour
🧂 Ingredients
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2 lbs (900 g) pork belly, skin-on if possible
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1 tbsp salt
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½ tsp black pepper (optional — omit for strict carnivore)
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Beef tallow, lard, or duck fat (for frying)
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Optional: ½ tsp garlic powder (if you allow small seasonings)
🔪 Instructions
1. Prep the Pork Belly
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Pat the pork belly very dry with paper towels — moisture prevents crispiness.
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Score the skin (if skin-on) with a sharp knife in a crisscross pattern — just shallow cuts through the skin, not into the meat.
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Rub all sides with salt (and pepper or garlic powder if using).
2. Parboil for Tenderness (optional but recommended)
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Place pork belly in a pot, cover with water, bring to a gentle boil, and simmer for 20 minutes.
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This helps render some fat and makes the meat tender.
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Remove and pat completely dry again.
3. Dry & Air Out
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Let it rest uncovered in the fridge for at least 1 hour (overnight is best) — this dehydrates the skin for maximum crisp.
4. Fry Until Crispy
Method 1: Deep Fry (best crisp)
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Heat beef tallow or lard in a heavy pot or deep fryer to 350°F (175°C).
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Carefully add pork belly pieces and fry until golden and crisp, about 3–5 minutes per side.
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Drain on a rack or paper towels.
Method 2: Air Fryer (cleaner option)
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Preheat to 400°F (200°C).
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Air fry pork belly chunks for 25–30 minutes, flipping halfway, until deeply golden and crunchy.
Method 3: Oven/Broil
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Roast at 400°F (200°C) for 40 minutes, then broil for 3–5 minutes to crisp the top.
5. Rest & Serve
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Let rest 5 minutes before slicing.
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Sprinkle with a little extra salt while hot for flavor.
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Enjoy with a side of melted butter or drizzle of beef tallow!
🧈 Tips for Perfect Crisp
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The drier the pork skin, the crispier the result.
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Using tallow gives a “meaty” flavor and keeps it 100% carnivore.
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Try cutting into bite-sized “pork belly nuggets” before frying for snack-style crunch.