Crispy Pork Belly

Name: Crispy Pork Belly
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 three-layer pork belly; cold water; green onions; ginger; splash cooking wine; thin layer white vinegar; little salt; chili powder; greens

30m

Serves 1

tiktok.com

Crispy Pork Belly

tiktok.com

30m

Serves 1

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.

Crispy Pork Belly

30m

Serves 1

tiktok.com

Crispy Pork Belly

tiktok.com

30m

Serves 1

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.