Crispy, Juicy Pork Belly Slices — Quick & Easy Pan-Fried Method
Pork belly slices are rich, flavourful and incredibly satisfying — and the good news is you don’t need an oven or air fryer to enjoy them. A simple frying pan is enough to achieve beautifully crispy edges and tender, juicy meat. Whether you're cooking a quick weeknight dinner or preparing something special for guests, pan-fried pork belly is one of the easiest methods to master.
Below is a step-by-step method tailored for home cooks in New Zealand, using everyday pantry ingredients and a reliable frying pan. Follow this guide and you’ll get golden, delicious pork belly slices every time.
Ingredients You’ll Need
- 500g–1kg pork belly slices
- Salt and cracked black pepper
- Paprika or garlic powder (optional)
- 1–2 tbsp cooking oil (vegetable, canola or rice bran)
- A non-stick or cast-iron frying pan
How to Cook Pork Belly Slices in a Frying Pan
1. Bring the Pork to Room Temperature
Remove the pork belly slices from the fridge 20–30 minutes before cooking. Allowing them to warm slightly helps them cook evenly and crisp up better.
2. Pat the Pork Dry
Use kitchen towels to dry each slice thoroughly. Moisture is the enemy of crispness, so this step makes a huge difference in the final texture.
3. Season Generously
Sprinkle salt, pepper and any optional spices over both sides. Pork belly is rich, so simple seasoning enhances its natural flavour beautifully.
4. Preheat Your Frying Pan
Heat the pan over medium-high heat. Add 1–2 tablespoons of oil. A hot pan helps the fat render properly and prevents sticking.
5. Start Frying the Pork Belly
Lay the slices flat in the pan without overcrowding. Let them cook undisturbed for 3–5 minutes on each side. You’ll see the fat begin to render and the edges become golden and crispy.
6. Reduce Heat & Continue Cooking
After the initial sear, lower the heat to medium. Continue cooking for another 5–8 minutes, flipping occasionally until the slices are fully cooked through and caramelised.
7. Rest Before Serving
Transfer the cooked pork belly slices to a plate and let them rest for 3–5 minutes. This keeps them juicy and enhances flavour.
8. Serving Suggestions
Serve with steamed jasmine rice, stir-fried vegetables, bao buns, mash, slaw or a fresh salad. Pork belly pairs beautifully with tangy sauces like apple cider dressing, sweet chilli or sesame soy glaze.
Chef Tips for Perfect Pan-Fried Pork Belly
- Don’t overcrowd the pan — it causes steaming instead of crisping.
- Pour off excess fat halfway through cooking if needed.
- Use medium heat after searing to prevent burning.
- Flip gently to avoid tearing the delicate layers of meat.
- Try marinating (soy, honey, garlic) for extra flavour.
Best Frying Pans for Cooking Pork Belly (Our Top Brands)
For beautifully crisp pork belly, the right pan makes a big difference. We offer premium frying pans from trusted global brands known for quality, heat retention and durability:
- Scanpan – Non-stick excellence with even heat distribution.
- Pyrolux – Affordable, high-performance pans perfect for everyday frying.
- Valira – Lightweight pans with fast, responsive heating.
- Chasseur – Heavy-duty cast-iron ideal for crispy searing.
- Flonal – Italian-made non-stick pans designed for home cooks.
Explore our full range of quality frying pans here: Shop Frying Pans at The Living Styles NZ
