Qingdao-Style Fried Pork Crisps

March 17, 2025 15 Minutes Medium

Nutritional Information

500 kcal
Calories
25g
Protein
0g
Carbohydrates
40g
Fat
Recipe Hot Dishes
Qingdao-Style Fried Pork Crisps

Crispy Fried Pork Belly is a simple yet irresistible dish that transforms humble ingredients into golden, crunchy perfection. Made with just pork belly and plant oil, this recipe yields not only deliciously crispy meat but also versatile lard for cooking and baking. The pork belly is marinated with salt to enhance its savory flavor, then fried slowly over medium-low heat to render out the fat, creating a mouthwatering crisp texture. The result is golden-brown, crunchy pork bites with a rich, savory taste—perfect for snacking or adding to stews. Plus, the leftover lard is a kitchen treasure, ideal for flaky pastries or frying. Whether enjoyed straight as a crispy treat or repurposed in other dishes, this recipe delivers incredible flavor and zero waste. A must-try for pork lovers!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Cut the skinless pork belly into strips, sprinkle with salt and marinate for half a day. Most pork belly nowadays is skinless, as the skin becomes tough after frying.
Step 1
2
Step 2
Pour some plant oil into the pot, heat it up, then add the pork belly. Be careful not to get splashed by the hot oil as the meat contains water.
Step 2
3
Step 3
As the temperature rises, the fat in the meat is slowly squeezed out. Use medium to low heat throughout the process.
Step 3
4
Step 4
The color of the meat starts to darken, and the fried meat turns golden brown. The oil in the pot increases, and the meat shrinks. Remove a piece to check, it should be crispy, then turn off the heat.
Step 4
5
Step 5
Remove the meat residue, filter the oil in the pot into a bowl, let it cool, and store it in the refrigerator. The lard can be used for various purposes, such as making flaky pastry mooncakes.
Step 5
6
Step 6
The uses of lard extend beyond the kitchen. The meat residue can be eaten directly, it’s fragrant, crispy, and has a savory flavor, or used for stewing.
Step 6

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