Crispy Pork Belly with Garlic Sauce

Serves 1
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Directions

  1. 1Boil the oily part of the pork belly with the skin in a pot of water.
  2. 2Boil the oily part of the pork belly with the skin in a pot of water.
  3. 3Boil the oily part of the pork belly with the skin in a pot of water.
  4. 4Add 20 grams of ginger with skin and 5 small pieces of purple onion to the boiling water.
  5. 5Add 20 grams of ginger with skin and 5 small pieces of purple onion to the boiling water.
  6. 6Add 20 grams of ginger with skin and 5 small pieces of purple onion to the boiling water.
  7. 7Add 10 grams of salt to the boiling water.
  8. 8Add 10 grams of salt to the boiling water.
  9. 9Add 10 grams of salt to the boiling water.
  10. 10Crack the pork skin and apply 15 grams of vinegar to it to help it become crispy.
  11. 11Crack the pork skin and apply 15 grams of vinegar to it to help it become crispy.
  12. 12Crack the pork skin and apply 15 grams of vinegar to it to help it become crispy.
  13. 13Boil the pork belly for about three minutes until the skin is ripe.
  14. 14Boil the pork belly for about three minutes until the skin is ripe.
  15. 15Boil the pork belly for about three minutes until the skin is ripe.
  16. 16Clean the cooked pork belly and cut it into large pieces.
  17. 17Clean the cooked pork belly and cut it into large pieces.
  18. 18Clean the cooked pork belly and cut it into large pieces.
  19. 19Prepare for the first frying step by adding three onion heads and one spoonful of coffee salt to the pan.
  20. 20Prepare for the first frying step by adding three onion heads and one spoonful of coffee salt to the pan.
  21. 21Prepare for the first frying step by adding three onion heads and one spoonful of coffee salt to the pan.
  22. 22Turn on the stove and add 200 ml of cooking oil to the pan.
  23. 23Turn on the stove and add 200 ml of cooking oil to the pan.
  24. 24Turn on the stove and add 200 ml of cooking oil to the pan.
  25. 25Fry the pork belly over a small flame, enduring the struggle.
  26. 26Fry the pork belly over a small flame, enduring the struggle.
  27. 27Fry the pork belly over a small flame, enduring the struggle.
  28. 28Increase the fire when it starts to explode and continue frying until the skin is puffy but not burnt.
  29. 29Increase the fire when it starts to explode and continue frying until the skin is puffy but not burnt.
  30. 30Increase the fire when it starts to explode and continue frying until the skin is puffy but not burnt.
  31. 31When the exploding sound stops, remove the pork belly from the oil and let it cool.
  32. 32When the exploding sound stops, remove the pork belly from the oil and let it cool.
  33. 33When the exploding sound stops, remove the pork belly from the oil and let it cool.
  34. 34Once the fat part is cold, heat the oil pan again and pour all the fat in to make the skin crispy.
  35. 35Once the fat part is cold, heat the oil pan again and pour all the fat in to make the skin crispy.
  36. 36Once the fat part is cold, heat the oil pan again and pour all the fat in to make the skin crispy.
  37. 37Fry the pork belly a second time until it swells up and becomes crispy.
  38. 38Fry the pork belly a second time until it swells up and becomes crispy.
  39. 39Fry the pork belly a second time until it swells up and becomes crispy.
  40. 40Prepare the chili and garlic sauce by adding about 50 ml of cooking oil to a pan.
  41. 41Prepare the chili and garlic sauce by adding about 50 ml of cooking oil to a pan.
  42. 42Prepare the chili and garlic sauce by adding about 50 ml of cooking oil to a pan.
  43. 43Reduce the cooking oil and add the chili and garlic, frying until golden and crispy.
  44. 44Reduce the cooking oil and add the chili and garlic, frying until golden and crispy.
  45. 45Reduce the cooking oil and add the chili and garlic, frying until golden and crispy.
  46. 46Pour out the chili and garlic, saving a little bit of the oil.
  47. 47Pour out the chili and garlic, saving a little bit of the oil.
  48. 48Pour out the chili and garlic, saving a little bit of the oil.
  49. 49Add 30 grams of sugar vinegar and 30 ml of sauce to the pan and cook until it boils.
  50. 50Add 30 grams of sugar vinegar and 30 ml of sauce to the pan and cook until it boils.
  51. 51Add 30 grams of sugar vinegar and 30 ml of sauce to the pan and cook until it boils.
  52. 52When the sauce is boiling and the powder is leaking, add all the fried chili and garlic.
  53. 53When the sauce is boiling and the powder is leaking, add all the fried chili and garlic.
  54. 54When the sauce is boiling and the powder is leaking, add all the fried chili and garlic.
  55. 55Grate the mixture again until the thick and crispy fat with garlic sauce is finished.
  56. 56Grate the mixture again until the thick and crispy fat with garlic sauce is finished.
  57. 57Grate the mixture again until the thick and crispy fat with garlic sauce is finished.

Ingredients

  • 1 kilogram pork belly with skin
  • 1 kilogram pork belly with skin
  • 1 kilogram pork belly with skin
  • 20 grams ginger with skin
  • 20 grams ginger with skin
  • 20 grams ginger with skin
  • 5 pieces purple onion
  • 5 pieces purple onion
  • 5 pieces purple onion
  • 10 grams salt
  • 10 grams salt
  • 10 grams salt
  • 15 grams vinegar
  • 15 grams vinegar
  • 15 grams vinegar
  • 3 onion heads
  • 3 onion heads
  • 3 onion heads
  • 1 spoonful coffee salt
  • 1 spoonful coffee salt
  • 1 spoonful coffee salt
  • 200 mil cooking oil
  • 200 mil cooking oil
  • 200 mil cooking oil
  • 50000 cooking oil
  • 50000 cooking oil
  • 50000 cooking oil
  • chili and garlic
  • chili and garlic
  • chili and garlic
  • 30 grams sugar vinegar
  • 30 grams sugar vinegar
  • 30 grams sugar vinegar
  • 30 mil sauce
  • 30 mil sauce
  • 30 mil sauce
  • fish sauce
  • fish sauce
  • fish sauce

Equipment

potstoveoil pan

Tips

  • Use ginger with skin for better smell.
  • Score the pork skin with vinegar to make it crispy.
  • Fry the pork belly twice for extra crispiness and puffiness.
  • When making chili garlic sauce, cook it until the powder is leaking.
  • Use salted fish sauce that has a natural sweet taste and is not too salty.