Abstract: In this paper, the effects of the concentration of Chinese rice wine, frying time and frying temperature on the sensory and nutritional quality of pork belly using Huangtian indigenous pork as raw material were studied. The frying process of pork was comprehensive evaluated and optimized by orthogonal experiment using the contents of acrylamide, hardness, color, hardness and sensory scores as the evaluation index. The results showed that the optimal process parameters were concentration of Chinese rice wine of 20%, frying time of 6 min and frying temperature of 170℃. The contents of acrylamide in the pork meat prepared under the optimal conditions was 0.43 mg/kg and the ΔE was 20.36. The color and the hardness of the skin was golden, and moderate hardness of 399.54 g, respectively, and the skin elasticity of skin was good. In this conditions, the comprehensive scores was 87.