Rice Paper Fried Pork Belly

home party snack · crispy fried bites

Rice Paper Fried Pork Belly

25 minMediumServes 2Kids OK

Ingredients

pork belly, thick-cut300g (10.6oz)Any store
rice paper wrappers6 sheetsH-Mart
salta pinchEither
black peppera pinchEither
potato or corn starch3 TbspAny store
cooking oil, for fryingas neededEither

Sauce

sweet chili sauce2 TbspAny store
7 to buy
View list

Steps

1

Cut the pork belly into bite-sized pieces and season with salt and pepper.

~5 min

2

Briefly dip the rice paper in lukewarm water to soften it.

~2 min

Watch out: Soaking too long turns the rice paper mushy and it tears — dip for just 3-5 seconds and pull it right out.

3

Place a piece of pork belly on the rice paper and fold in the sides, rolling it up tightly.

~5 min

4

Lightly coat the wrapped rolls with starch.

~2 min

5

Pan-fry in plenty of oil over medium heat, rolling frequently until the outside is crisp (or air-fry at 180°C/350°F for 12-15 minutes).

~8 min

Why: The layered rice paper fries up as crisp as a thin cracker, giving a contrasting texture against the pork belly.

6

Once golden, transfer to paper towels to drain excess oil.

~2 min

7

Plate and serve with sweet chili sauce.

~1 min

Tips

  • —

    Wrapping with two layers of rice paper makes it crispier and less likely to tear.

  • —

    The air fryer uses far less oil and is much easier to clean up.

  • —

    Vinegared gochujang also pairs nicely in place of sweet chili sauce.

Storage

Best eaten fresh out of the fryer — reheat leftovers in an air fryer to keep them from going soggy.