Crispy Pork Belly Recipe

By tulawdog

Ingredients

• 1 lb pork belly
• 1 tsp Spiced Ginger Powder (沙 薑 粉)
• 1 tsp Five Spice Powder (五香粉)
• 1/2 tsp white pepper
• 2 tsp salt
• 1/2 tsp msg (optional)

Preparation

Step 1

Wash the meat under cold water.

Submerge the pork belly meat in a pot of water and boil for about an 1 hour on medium heat.

Remove the pork and place it in a colander to let it dry for about 15 minutes. You may take the extra step of patting the pork belly skin dry with a paper towel for extra crispy skin.

Stab the pork with a knife a few times and rub the spices and salt on the flesh only (not the skin). We recommend layering the spices in the following order: spiced ginger powder, 5 spice powder, white pepper, salt and optional msg.

Let it marinate for 1 hour, though over night is better for a deeper flavor.

In a dutch oven or a large cast iron pan, fill it with oil enough to cover the skin of the pork belly. Avoid using olive oil since it has a low smoking point. You can place the pork belly in pan while the oil is still cold to prevent splatter. CAUTION!!! the pork will splatter a lot, so it is better to use a dutch oven with a heavy lid or use a splatter screen to place over your frying pan.

Fry the skin side first for roughly 5 mins or until golden brown and crispy, turn it on the side and fry it only for a min or two, repeat on all sides (it is best not to fry it on the flesh side for too long as it will toughen the meat) Frying is a skill learned over time, so if the skin is burnt, you can scrape it off with a knife. No worries!

Let it rest until cool to the touch and cut into slices.

Invite people over to enjoy it quickly, as this dish never holds well overnight. Enjoy!