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Recipes
Crispy Pork Belly
Recipe

11 INGREDIENTS • 12 STEPS • 3HRS

Crispy Pork Belly

4.0
3 ratings
Crispy pork belly is one of my favorite Cantonese dishes.
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China Sichuan Food
I want to use this experience to introduce the world traditional authentic Chinese food.
http://www.chinasichuanfood.com/
Crispy pork belly is one of my favorite Cantonese dishes.
3HRS
Total Time
$2.64
Cost Per Serving
Ingredients
Servings
4
US / Metric
Pork Belly
2.2 lb
Pork Belly, washed
Scallion
1 bunch
Scallion
2 scallions per 4 servings
Cooking Wine
1 Tbsp
Cooking Wine
Sichuan Peppercorns
6
Sichuan Peppercorns
up to 10 peppercorns
optional
Salt
1/2 Tbsp
Ground White Pepper
1 tsp
Ground White Pepper
Sea Salt
to taste
Distilled White Vinegar
to taste
Distilled White Vinegar
Nutrition Per Serving
VIEW ALL
Calories
1316
Fat
132.6 g
Protein
24.0 g
Carbs
4.1 g
Add to plan
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Crispy Pork Belly
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author_avatar
China Sichuan Food
I want to use this experience to introduce the world traditional authentic Chinese food.
http://www.chinasichuanfood.com/
Cooking InstructionsHide images
step 1
Place the Pork Belly (2.2 lb) in a large pot (rind site down) with clean water.
step 2
Cut Fresh Ginger (1) into small chunks.
step 3
Add Cooking Wine (1 Tbsp), Scallion (1 bunch), 2 chunk of ginger, and Sichuan Peppercorns (6). Let it come to a boil and continue to cook for 3 minutes.
step 3 Add Cooking Wine (1 Tbsp), Scallion (1 bunch), 2 chunk of ginger, and Sichuan Peppercorns (6). Let it come to a boil and continue to cook for 3 minutes.
step 4
Transfer the pork out and pat dry the water. Then, poke as many holes on the rind. Back and forth and repeat several times. This is the most important step.
step 4 Transfer the pork out and pat dry the water. Then, poke as many holes on the rind. Back and forth and repeat several times. This is the most important step.
step 5
After poking, apply a small pinch of salt on the rind.
step 5 After poking, apply a small pinch of salt on the rind.
step 6
Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then evenly sprinkle Salt (1/2 Tbsp), Chinese Five Spice Powder (1/2 Tbsp), Granulated Sugar (1/2 tsp), and Ground White Pepper (1 tsp).
step 6 Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then evenly sprinkle Salt (1/2 Tbsp), Chinese Five Spice Powder (1/2 Tbsp), Granulated Sugar (1/2 tsp), and Ground White Pepper (1 tsp).
step 7
Wrap the pork belly with foil wrappers and place in fridge overnight, uncovered please, we need the rind to be dry before roasting.
step 7 Wrap the pork belly with foil wrappers and place in fridge overnight, uncovered please, we need the rind to be dry before roasting.
step 8
Preheat oven to 180 degrees C (350 degrees F).
step 9
Brush a thin layer of Distilled White Vinegar (to taste) and spread Sea Salt (to taste) evenly to form a protecting layer on the pork. Roast for 50 minutes to 1 hour.
step 9 Brush a thin layer of Distilled White Vinegar (to taste) and spread Sea Salt (to taste) evenly to form a protecting layer on the pork. Roast for 50 minutes to 1 hour.
step 10
Remove the sea salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Use upper fire only at the temperature of 220 degrees C (425 degrees F), and roast until the rind is golden brown and well crackled.
step 10 Remove the sea salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Use upper fire only at the temperature of 220 degrees C (425 degrees F), and roast until the rind is golden brown and well crackled.
step 11
Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down.
step 11 Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down.
step 12
Transfer out and cut into small bites. Cutting tip: when cutting the pork belly, place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds. Serve and enjoy!
step 12 Transfer out and cut into small bites. Cutting tip: when cutting the pork belly, place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds. Serve and enjoy!
Tags
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Dairy-Free
Gluten-Free
Asian
Comfort Food
Lunch
Shellfish-Free
Kid-Friendly
Dinner
Chinese
Pork
Father's Day
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