Crispy Pork Belly

30 mins
Serves 1
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Directions

  1. 1Start by placing the pork belly in cold water.
  2. 2Start by placing the pork belly in cold water.
  3. 3Start by placing the pork belly in cold water.
  4. 4Add green onions, ginger, and a splash of cooking wine to remove any odor.
  5. 5Add green onions, ginger, and a splash of cooking wine to remove any odor.
  6. 6Add green onions, ginger, and a splash of cooking wine to remove any odor.
  7. 7Bring it to a boil, then lower the heat and let it simmer for about 30 minutes.
  8. 8Bring it to a boil, then lower the heat and let it simmer for about 30 minutes.
  9. 9Bring it to a boil, then lower the heat and let it simmer for about 30 minutes.
  10. 10Once it's done, you should be able to easily poke through it with chopsticks.
  11. 11Once it's done, you should be able to easily poke through it with chopsticks.
  12. 12Once it's done, you should be able to easily poke through it with chopsticks.
  13. 13Let it cool a bit, then cut it into thick strips.
  14. 14Let it cool a bit, then cut it into thick strips.
  15. 15Let it cool a bit, then cut it into thick strips.
  16. 16Use a toothpick to poke lots of tiny holes in the skin.
  17. 17Use a toothpick to poke lots of tiny holes in the skin.
  18. 18Use a toothpick to poke lots of tiny holes in the skin.
  19. 19Pat the surface dry with paper towels.
  20. 20Pat the surface dry with paper towels.
  21. 21Pat the surface dry with paper towels.
  22. 22Rub a thin layer of white vinegar on the skin and sprinkle a little salt.
  23. 23Rub a thin layer of white vinegar on the skin and sprinkle a little salt.
  24. 24Rub a thin layer of white vinegar on the skin and sprinkle a little salt.
  25. 25Place the pork belly in a pan, no oil needed.
  26. 26Place the pork belly in a pan, no oil needed.
  27. 27Place the pork belly in a pan, no oil needed.
  28. 28Cook it slowly over low heat until the bottom is golden and crispy.
  29. 29Cook it slowly over low heat until the bottom is golden and crispy.
  30. 30Cook it slowly over low heat until the bottom is golden and crispy.
  31. 31Flip it and cook the other side the same way.
  32. 32Flip it and cook the other side the same way.
  33. 33Flip it and cook the other side the same way.
  34. 34Then stand it skin side down and cook for another couple minutes to get super crispy crackling.
  35. 35Then stand it skin side down and cook for another couple minutes to get super crispy crackling.
  36. 36Then stand it skin side down and cook for another couple minutes to get super crispy crackling.
  37. 37Sprinkle some chili powder and pair it with some greens.
  38. 38Sprinkle some chili powder and pair it with some greens.
  39. 39Sprinkle some chili powder and pair it with some greens.

Ingredients

  • 1 three-layer pork belly
  • 1 three-layer pork belly
  • 1 three-layer pork belly
  • cold water
  • cold water
  • cold water
  • green onions
  • green onions
  • green onions
  • ginger
  • ginger
  • ginger
  • splash cooking wine
  • splash cooking wine
  • splash cooking wine
  • thin layer white vinegar
  • thin layer white vinegar
  • thin layer white vinegar
  • little salt
  • little salt
  • little salt
  • chili powder
  • chili powder
  • chili powder
  • greens
  • greens
  • greens

Equipment

toothpickpaper towelspanchopsticks

Tips

  • When picking your meat, go for a nice three-layer pork belly for the best balance of fat and lean.
  • Poke lots of tiny holes in the skin with a toothpick to achieve maximum crispiness and release fat, preventing a greasy taste.
  • Pat the surface dry with paper towels to prevent splattering during cooking.
  • Rub a thin layer of white vinegar on the skin and sprinkle a little salt to bring out the flavor.
  • Cook slowly over low heat in a pan without oil, as the pork will release its own fat.
  • Don't throw away the rendered fat; save it for stir-frying veggies or noodles.