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