📝 About This Recipe
Experience the ultimate textural symphony with this Cantonese-inspired crispy pork belly, featuring a glass-like crackling skin and melt-in-your-mouth meat. By using a specialized dual-cooking method—parboiling to tenderize and pan-searing to achieve a deep golden crust—we unlock layers of savory umami and aromatic spice. This dish is a celebration of patience and precision, delivering a restaurant-quality centerpiece that is as visually stunning as it is delicious.
🥗 Ingredients
The Pork
- 2 lbs Pork Belly (single slab, skin-on, preferably center-cut)
- 2 tablespoons Shaoxing Rice Wine (for parboiling)
- 3 slices Ginger (crushed)
- 2 stalks Green Onions (knotted)
Dry Rub & Aromatics
- 1 teaspoon Five Spice Powder (freshly opened for best aroma)
- 1/2 teaspoon White Pepper (ground)
- 1 tablespoon Kosher Salt (divided use)
- 1/2 teaspoon Granulated Sugar
- 1 tablespoon White Vinegar (to brush on the skin)
For the Pan-Searing
- 3 tablespoons Peanut Oil (or any high-smoke point oil)
- 2 whole Star Anise (to infuse the oil)
- 3 cloves Garlic (smashed)
👨🍳 Instructions
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1
Place the pork belly in a large pot and cover with cold water. Add the Shaoxing wine, ginger slices, and knotted green onions.
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2
Bring to a boil, then simmer for 15 minutes. This partially cooks the meat and softens the skin for the poking process.
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3
Remove the pork and pat it extremely dry with paper towels. Let it cool slightly until it is easy to handle.
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4
Using a meat tenderizer tool or a bunch of toothpicks, poke hundreds of tiny holes into the skin. Do not pierce into the fat layer; stay within the skin for the best crackle.
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5
Flip the pork over. Mix the five-spice, white pepper, sugar, and 1 teaspoon of salt. Rub this mixture only onto the meat sides, keeping the skin clean.
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6
Flip it back skin-side up. Wipe the skin again with a paper towel to remove any moisture or escaped fat. Brush the skin with white vinegar and sprinkle the remaining salt evenly over it.
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7
Place the pork on a plate, uncovered, in the refrigerator for at least 4 hours (ideally overnight). This dehydrates the skin, which is the secret to crispiness.
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8
When ready to cook, scrape off any excess salt from the skin and pat dry one last time.
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9
Heat a heavy-bottomed skillet or cast iron pan over medium-low heat with the peanut oil, star anise, and smashed garlic.
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10
Place the pork belly skin-side down into the cold-to-warm oil. This 'cold start' helps render the fat slowly and prevents the skin from burning before it crisps.
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11
Place a heavy weight (like another pan or a foil-wrapped brick) on top of the pork to ensure the skin has even contact with the pan surface.
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12
Fry for 20-25 minutes on the skin side, checking occasionally, until the skin is deep golden brown and sounds hollow when tapped.
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13
Increase the heat to medium and sear the meat sides for 2-3 minutes each until browned and caramelized.
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14
Remove from the pan and let the pork rest on a wire rack, skin-side up, for 10 minutes. This prevents the steam from softening the crust.
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15
Slice into bite-sized rectangles using a sharp cleaver or chef's knife, cutting through the meat first and then snapping through the crust.
💡 Chef's Tips
For the ultimate crunch, ensure the skin is bone-dry before it hits the pan; any moisture will result in chewy skin rather than crackling. Avoid using too much five-spice powder, as it can become bitter when scorched during the searing process. If the skin isn't popping evenly, you can carefully baste the skin with the hot rendered fat from the pan using a spoon. Use a cast-iron skillet if possible, as it retains heat more consistently for an even, deep-fry-like finish in a shallow pan. Always slice the pork belly skin-side down on the cutting board to keep the crackling from shattering and separating from the meat.
🍽️ Serving Suggestions
Serve with a side of hot English mustard or a sugar-vinegar dipping sauce to cut through the richness. Pair with a refreshing smashed cucumber salad dressed in black vinegar and chili oil. Serve over a bed of steamed jasmine rice with blanched bok choy for a complete meal. A crisp, acidic Riesling or a cold Tsingtao beer balances the savory fats perfectly. Include a small dish of hoisin sauce mixed with a dash of honey for those who prefer a sweeter glaze.