a wooden plate topped with crispy pork belly and lettuce.

Filipino Crispy Pork Belly (Fried Liempo): An Unbeatable Pinoy Delicacy

Nothing can beat the satisfying crunch of Filipino Crispy Pork Belly or Fried Liempo. It’s a dish that indulges your senses with its textural contrast and rich flavors. A beloved Filipino snack, Crispy Pork Belly, is a culinary treat and a testament to Filipino gastronomy’s creativity and ingenuity.

a series of photos showing different stages of cooking crispy pork belly.

The Crispy Pork Belly Magic

The magic of Crispy Pork Belly lies in its simplicity. With a recipe with only a handful of ingredients and a straightforward cooking procedure, this pork belly dish emerges as a gastronomic delight. But don’t let the simplicity fool you. The dish’s brilliance lies in its balance: a succulent, tender inside contrasted by a crispy, golden exterior. Every bite is an exciting blend of textures and flavors, resulting in a sensory experience that’s genuinely unparalleled.

The Star Ingredient: Pork Belly

Pork Belly is a versatile ingredient that’s widely used in Filipino cooking. From Lechon Belly to Sinigang, it’s a star in many local favorites. When it comes to Crispy Pork Belly, the rich, fatty cut of meat is transformed into mouth-watering pork chips, offering a twist on the classic Pinoy appetizer.

a series of photos of crispy pork belly being cooked.

The Cooking Method: Simplicity at Its Best

The cooking method is relatively straightforward, yet each step is crucial to achieving the perfect Crispy Pork Belly. First, the pork belly is boiled with flavor enhancers like garlic, peppercorn, bay leaf, and star anise, infusing it with a profound savory taste. After boiling, the meat is left to drain, allowing it to dry before deep-frying to a golden, crispy finish.

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The Perfect Pairing: Spicy Vinegar Dipping Sauce

The Crispy Pork Belly is typically served with a Spicy Vinegar Dipping Sauce to balance the dish’s richness. The tangy, spicy, and slightly sweet sauce complements the savory pork belly, cutting through its richness while adding an extra layer of flavor that makes every bite even more delightful.

a series of photos of crispy pork belly being cooked.

Other Filipino Pork Belly Dishes to Try

Apart from Crispy Pork Belly, you can also try other Filipino pork belly dishes like Chicharon Liempo or Lechon Belly. Each of these dishes offers a unique take on pork belly, showcasing the versatility of this ingredient in Filipino cuisine.

Recipe Tips and Alternatives

If you want to explore other methods of cooking pork belly, why not try the Chinese way? The Chinese Crispy Pork Belly is famous for its perfect crackling and flavorful meat, achieved by marinating the pork belly in Chinese flavors and roasting it covered in rock salt.

There’s also an alternative method for those who find pricking the skin too challenging. The Easy Non-Pricking Method yields crispy crackling without the signature puffy bubbles.

Enjoy your Filipino Crispy Pork Belly! This local delicacy is perfect as a snack or main course, satisfying your craving for something savory, crispy, and irresistible.


Crispy Pork Belly (Fried Liempo)

5 from 1 vote
Course: MainCuisine: FilipinoDifficulty: Easy


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This Filipino Crispy Pork Belly recipe, also known as Fried Liempo, is a popular Pinoy dish featuring succulent pork belly with a crispy, golden exterior, best served with a tangy and slightly spicy vinegar dipping sauce.

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  • 1 kilogram 1 Pork Belly (cut about 4 inches thick)

  • 3 pcs 3 Whole Native Garlic

  • 3 pcs 3 Dried Bay Leaf

  • 1 tsp 1 Whole Mixed Peppercorn

  • 1 pc 1 Star Anise

  • 1 tbsp 1 Himalayan Pink Rock Salt

  • 8 cups 8 Water

  • 3 cups 3 Cooking Oil

  • Dipping Sauce
  • 1 cup 1 Red Cane Vinegar

  • 1 whole 1 Native Garlic (washed and crushed)

  • 1 medium 1 Red Onion (minced)

  • 2 tbsp 2 Spring Onion (minced)

  • 3 pcs 3 Dried Red Chili

  • 2 tbsp 2 Brown Sugar

  • 1 tbsp 1 Soy Sauce

  • Salt and Mixed Peppercorn to taste


  • Start by preparing the pork belly. Combine pork belly, salt, peppercorn, bay leaves, star anise, garlic, and water in a pot.
  • Bring the mixture to a boil. Skim off the scum that forms on top. Cover the pot and let it simmer for about 30 minutes or until the meat becomes fork-tender.
  • Once the pork belly is cooked, please remove it from the pot and let the excess water drain. Use a paper towel to pat dry the pork belly if necessary.
  • Heat oil in a wok or a deep pot over medium-high heat. Once the oil is hot enough, deep-fry the pork belly. Continue frying until it turns golden brown.
  • Remove the pork belly from the hot oil and transfer it onto a plate lined with a kitchen paper towel. This will help remove any excess oil.
  • To prepare the dipping sauce, combine red cane vinegar, garlic, red onion, spring onion, dried red chili, brown sugar, soy sauce, and some salt and mixed peppercorn in a bowl. Stir until well combined.
  • Serve the crispy pork belly hot with the dipping sauce on the side.

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Frequently Asked Questions

  • Can I use a different cut of meat for this recipe?

    While this recipe traditionally uses pork belly, you can experiment with other cuts. However, remember that the result may differ as each cut has a unique flavor and texture.

  • Can I prepare the pork belly in advance?

    Yes, you can boil the pork belly in advance and keep it refrigerated. When you’re ready to cook, take it out of the fridge and fry it.

  • How to store leftover Crispy Pork Belly?

    Store leftover Crispy Pork Belly in an airtight container in the fridge. Keep the crispy skin separate to maintain its crispiness. When reheating, be mindful that the skin may lose some crispiness.

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