Pan-Fried Pork Belly with Garlic and Sesame
Crispy, golden pork belly slices fried until caramelized, then finished with aromatic garlic and sesame. This dish delivers rich, savory flavors with a satisfying textural contrast between the crunchy exterior and tender meat.
Story
The key to this dish is partially freezing the pork belly before slicing—it creates clean, even pieces that fry up beautifully crisp. The double-pan technique ensures maximum flavor: first getting that gorgeous caramelization on the meat, then building a fragrant seasoning oil to coat each slice.
Ingredients
Pork belly (boneless)
400g
Vegetable oil
3 tablespoons
Garlic, minced
4 cloves
Sesame seeds
1 tablespoon
Light soy sauce
2 tablespoons
Dark soy sauce
1 teaspoon
Sugar
1 teaspoon
Green onions, sliced
2 stalks
Instructions
1
Prepare and freeze the pork
Lay the pork belly flat on a piece of plastic wrap, roll it up tightly, then wrap completely. Freeze for about 3 hours until firm but not solid—this makes slicing much easier and gives the meat better texture when cooked.
2
Slice and pan-fry the pork
Remove the pork from the freezer and cut into thin, even slices about 5mm thick. Heat a dry wok or large skillet over high heat. Add the pork slices in a single layer and fry without moving them for 2 minutes until deep golden brown. Flip and repeat on the other side. Work in batches if needed—don't crowd the pan.
3
Build the garlic sesame seasoning
In a clean pan, heat 1 tablespoon of oil over medium heat. Add the minced garlic and sesame seeds, stirring constantly until fragrant and lightly toasted, about 30 seconds. Add both soy sauces and the sugar, letting it bubble and dissolve into a glossy sauce.
4
Combine and serve
Return the fried pork slices to the pan with the seasoning. Toss everything together quickly over high heat until each piece is evenly coated and glistening. Remove from heat, garnish with sliced green onions, and serve immediately while hot and crispy.
