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 good-quality 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 and add 1–2 tablespoons of oil. A properly heated pan helps the fat render smoothly and prevents sticking.
5. Start Frying the Pork Belly
Lay the slices flat in the pan without overcrowding. Cook undisturbed for 3–5 minutes per side until the fat renders and the edges turn golden and crisp.
6. Reduce Heat & Continue Cooking
Lower the heat to medium and continue cooking for another 5–8 minutes, turning occasionally until the pork is cooked through and caramelised.
7. Rest Before Serving
Transfer the pork belly slices to a plate and rest for 3–5 minutes to retain juices and enhance flavour.
8. Serving Ideas
Serve with rice, stir-fried vegetables, bao buns, mash, slaw or a fresh salad. Pork belly pairs beautifully with sweet chilli, apple cider glaze or sesame soy sauce.
Chef Tips for Perfect Pan-Fried Pork Belly
- Don’t overcrowd the pan — steaming prevents crisping.
- Drain excess fat partway through cooking if needed.
- Lower heat after searing to avoid burning.
- Turn gently to protect the meat layers.
- Optional marinade (soy, garlic, honey) adds depth.
Choosing the Right Frying Pan Makes a Difference
Pork belly cooks best in a pan that distributes heat evenly and handles rendered fat well. Using a quality frying pan helps achieve crisp edges without burning or sticking.
At The Living Styles, we stock reliable cookware brands trusted by New Zealand home cooks, including:
- Scanpan – Premium non-stick performance with even heat control.
- Pyrolux – Excellent value for everyday high-heat frying.
- Valira – Lightweight pans with fast, responsive heating.
- Chasseur – Cast-iron pans ideal for strong searing.
- Flonal – Durable Italian-made non-stick pans.
For everyday recipes like this, choosing the right pan makes cooking easier and more enjoyable. Browse our full range of frying pans online.
