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RECIPE
11 INGREDIENTS 12 STEPS 3hr

Crispy Pork Belly

4.0
3 Ratings
Crispy pork belly is one of my favorite Cantonese dishes.
Crispy Pork Belly Recipe | SideChef
Crispy pork belly is one of my favorite Cantonese dishes.
I want to use this experience to introduce the world traditional authentic Chinese food.
http://www.chinasichuanfood.com/
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I want to use this experience to introduce the world traditional authentic Chinese food.
http://www.chinasichuanfood.com/
3hr
Total Time
$2.01
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2.2 lb
Pork Belly , washed
2
Scallions
1 Tbsp
Cooking Wine
6
Sichuan Peppercorns
up to 10 peppercorns
(optional)
1/2 Tbsp
1/2 Tbsp
Chinese Five Spice Powder
1 tsp
Ground White Pepper
to taste
to taste
Distilled White Vinegar
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
1310
FAT
132.6 g
PROTEIN
23.7 g
CARBS
2.7 g

Cooking Instructions

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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) , Scallions (2) , 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 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 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 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 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!
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Nutrition Per Serving
Calories
1310
% Daily Value*
Fat
132.6 g
170%
Saturated Fat
48.3 g
242%
Trans Fat
0.0 g
--
Cholesterol
180.0 mg
60%
Carbohydrates
2.7 g
1%
Fiber
0.5 g
2%
Sugars
0.8 g
--
Protein
23.7 g
47%
Sodium
1013.9 mg
44%
Vitamin D
--
--
Calcium
21.2 mg
2%
Iron
1.6 mg
9%
Potassium
513.2 mg
11%
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