Pork Ala King

Pork Ala King is a rich and creamy dish featuring crispy fried pork belly smothered in a velvety, savory sauce with bell peppers and carrots, perfect over rice.

Course: Pork Recipe

Cuisine: Filipino

Keyword: ala king recipe, fried pork recipe, panlasang pinoy, pork ala king, pork belly recipe

Calories: 326kcal

Author: Manny

Ingredients

1 kilo pork belly slab or strips
1 tsp. black pepper
3 pcs bay leaves
1 tsp. salt
1 pc carrot grated or minced
1 pcc bell pepper grated or minced
1 pouch Crispy Fry breading for 1 kilo meat
3 Tbsp. flour
1 cup evaporated milk
50 grams butter
1 pc Knorr pork cube
cooking oil
water for boiling the meat

Instructions

How to Cook Pork Ala King

If you bought a pork belly slab, slice it into 3/4 inch thick 2 to 3 inch length.
Put pork belly in a pot and add water just enough to cover the meat. Add black pepper, bay leaves and salt.
Bring to a boil and cover. Simmer for 45 minutes or until the pork is tender. When done, remove from the pot and put in a strainer to dry.
In a mixing bowl, combine Crispy fry breading and 2 tablespoon flour. Mix the ingredients until well combined.
Coat the pieces of pork belly with the breading and set aside. Fry the pork until golden brown. Put in a strainer or paper towels to drain excess oil.
Heat a pan and melt butter. Add carrot and bell pepper and stir. Add 1 tablespoon flour and stir until it turns in to a paste.
Add water gradually and stir. Cook until it turns into a thick sauce. Add black pepper, pork cube and onion powder. Continue stirring until the pork cube is dissolved.
Add the milk gradually and continue cooking and stirring until your desired thickness is achieved.
To serve the pork ala king, arrange 1 or 2 pcs of fried pork in a plate with rice and pour the sauce over the pork. Serve hot and enjoy!

Video

Notes

Cooking Tips:

Tenderizing the Pork for Maximum Flavor

Simmering the pork belly with bay leaves, black pepper, and salt infuses it with deep flavor while making it tender. Let it cook low and slow for about 45 minutes to ensure it stays juicy and doesn’t dry out. Draining the pork properly before frying helps achieve a crispier texture.

Achieving a Smooth and Creamy Sauce

Start by making a roux with butter and flour, stirring constantly to prevent lumps from forming. Gradually add water and milk while whisking to achieve a silky, lump-free consistency. If the sauce thickens too much, a splash of milk or water can help loosen it to your desired texture.

Getting the Perfect Crispy Pork Coating

Pat the boiled pork dry before coating it in seasoned flour to ensure an even, crunchy crust. Fry in hot oil until golden brown, then drain on paper towels to remove excess grease. Avoid overcrowding the pan while frying to maintain the ideal crispiness and prevent the oil temperature from dropping.