Crispy Pork Belly Chips

Crispy Pork Belly Chips is a side dish of thinly sliced pork belly twice cooked first but simmering it in a seasoned broth, cooling it down then deep fried to a very crispy texture. Porky, fatty and crispy!

Chinese roast pork, lechon kawali and bagnet, what do all of these pork dishes have in common? They are all crispy, all made with pork belly and they are all prized by that irresistable pork crackling, this is the holy grail of pork dishes. But what if we take those best elements and put it in a handier form, something you can snack on, something that you can eat like potato chips and bring to the cinemas? Yup that is possible, meet Crispy Pork Belly Chips. This thinly sliced seasoned pork belly is so crisp and thin you can snack it like a chicharon. While it is not advisable to consume on a daily basis, once in a while give yourself a cheat day and prepare something as sinful as this. It can be eaten on its own as a snack, a pulutan, a side dish or even as mains if you wish, serve some sawsawan on the side and sit down and relax for a wonderful treat.

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Crispy Pork Belly Chips

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Side Dish
  • Cuisine: Filipino


Crispy Pork Belly Chips is a side dish of thinly sliced pork belly twice cooked first but simmering it in a seasoned broth, cooling it down then deep fried to a very crispy texture.


Units Scale


  1. Rub sea salt generously on pork belly then cover it tightly with a cling wrap and store in the refrigerator for at least a day.
  2. Rinse pork in running water making sure all salt has been cleared from the meat.
  3. Place pork in a pressure cooker, skin side up together with the Knorr liquid seasoning, garlic, peppercorns, bay leaves and baking soda.
  4. Pour the water into the pressure cooker then cook for 20 to 30 minutes (Depending on the thickness of pork belly), your timing should start when the whistle starts to make sound.
  5. Once the pork is tender remove it from the pressure cooker and pat it dry with a paper towel.
  6. Now once the surface of the pork is dried, rub the vinegar into the skin, place it in a container and refrigerate it for at least 12 hours.
  7. Prepare a wok filled with oil and heat it up to 180C.
  8. Slice the pork belly into thin strips, it’s better to do this if your pork is cold so you can easily slice them straight
  9. Deep fry the pork slices in batch until golden brown.
  10. Serve with spicy vinegar dip


7 Responses

  1. Ooo these crispy belly pork chips look phenomenal and so deceiving (Why deceiving? because they look healthy LOL) Anyway that’s a perfect snacking material!

  2. I would devour the whole plate and I am not even kidding! These look so dang good!

  3. Golly! These look wonderful — just marvelous. I’m with Angie — reserve a plateful for me. 🙂

  4. suituapui says:

    Wow!!! That looks good!!!

  5. I lvoe pork belly but have never tried the chips. I am so making this recipe.

  6. Count me on for these! Now that I have easy access to pork belly, this will be a great appetizer for us. (But only on occasion, as you suggest!)

  7. Well these sound fun! I’ve only had pork belly a couple of times, but I didn’t care for it as it was too fatty. This version solves that problem!

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