Wok-Seared Crispy Pork Belly with Jasmine Rice
Dim Sim LimWok-Seared Crispy Pork Belly with Jasmine Rice
Ingredients
For the Crispy Pork Belly
- 2 pounds pork belly, skin on, scored 1/2 inch deep in a crosshatch pattern
- 1 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 tablespoon Shaoxing wine
- 2 tablespoons white vinegar
- 2 cups vegetable oil, for deep frying
For the Sticky Glaze
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon Shaoxing wine
- 2 tablespoons water
- 1 teaspoon cornstarch
For the Aromatics & Vegetables
- 4 garlic, cloves, minced
- 1 inch fresh ginger, grated or finely minced
- 1/2 red bell pepper, julienned
- 1/2 green bell pepper, julienned
- 1/2 yellow onion, sliced thinly
- 2 heads bok choy, chopped into 1-inch pieces
- 2 tablespoons vegetable oil, for stir-frying
For Serving
- 2 cups jasmine rice, cooked according to package directions
- 2 green onions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons crispy chili oil, for drizzling, as needed
- 1/4 teaspoon Chef's Choice 'Yum Yum' powder (MSG), optional, for extra umami
Instructions
- 1
Alright, Wolf Pack! First, we're going to get that pork belly ready for MAXIMUM CRISP. Pat the pork belly skin DRY, then score it deeply in a crosshatch pattern, about 1/2 inch deep. This is where the magic happens, folks!
⏱️ 5 min
- 2
Flip that beautiful slab of pork belly over. In a small bowl, mix together the five-spice powder, white pepper, salt, granulated sugar, and Shaoxing wine. Rub this mixture ALL OVER the meat side of the pork belly, getting it into every crevice. Leave the skin untouched.
⏱️ 5 min
- 3
Now, for the skin! Brush the white vinegar generously over the scored skin. This helps draw out moisture and guarantees that shatteringly crisp crackle. Place the pork belly, skin-side up, on a wire rack set over a baking sheet. Pop it in the fridge, uncovered, for at least 2 hours, or even better, overnight! This is crucial for that dry, crispy skin. Tick Tock on the wok!
⏱️ 10 min
- 4
When you're ready to cook, preheat your oven to 375°F. Remove the pork belly from the fridge. Wrap the sides of the pork belly with aluminum foil, leaving the skin exposed. This protects the meat from drying out while the skin crisps.
⏱️ 5 min•🌡️ 375
- 5
Roast the pork belly in the preheated oven for 45 minutes to 1 hour, or until the skin is golden brown and starting to crisp. Keep an eye on it! We want crispy, not burnt.
⏱️ 60 min•🌡️ 375
- 6
While the pork belly is roasting, let's get our glaze ready! In a small bowl, whisk together the Lee Kum Kee oyster sauce, light soy sauce, dark soy sauce, granulated sugar, Shaoxing wine, water, and cornstarch until smooth. Set aside. This is our sticky, sweet, savory secret weapon!
⏱️ 5 min
- 7
Once the pork belly is roasted, remove it from the oven. Carefully remove the foil. Now, for the deep fry! Heat 2 cups of vegetable oil in your wok over HIGH heat until it reaches 350°F (or a piece of bread sizzles immediately). Carefully lower the pork belly, skin-side down, into the hot oil. Fry for 5-7 minutes, constantly basting the skin with hot oil, until it's puffed up, golden, and incredibly crispy. BOOM! That's the sound of perfection!
⏱️ 15 min•🌡️ 350
- 8
Carefully remove the crispy pork belly from the wok and place it on a cutting board. Let it rest for 5-10 minutes. This is crucial for juicy meat. While it rests, drain almost all the oil from the wok, leaving about 2 tablespoons for stir-frying. Keep that wok on high heat!
⏱️ 10 min
- 9
Now, into the hot wok with 2 tablespoons of fresh vegetable oil! Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant. Don't burn it, folks!
⏱️ 1 min
- 10
Toss in the julienned red bell pepper, green bell pepper, and sliced yellow onion. Stir-fry for 2-3 minutes until they start to soften but still have a bite. We want that crunch!
⏱️ 3 min
- 11
Add the chopped bok choy to the wok. Stir-fry for another 2-3 minutes until it's vibrant green and slightly tender. If you're feeling it, a little bit of Chef's Choice 'Yum Yum' powder goes in here for that extra umami kick! Woo!
⏱️ 3 min
- 12
Give your prepared glaze a quick whisk and pour it into the center of the wok. Stir constantly until the sauce thickens and coats the vegetables. This happens fast, so be ready!
⏱️ 1 min
- 13
Slice the rested crispy pork belly into bite-sized pieces. Add the sliced pork belly to the wok with the glazed vegetables. Toss everything together quickly to coat the pork belly in that glorious sauce. We're talking seconds here, just to warm it through and get that glaze on everything!
⏱️ 1 min
- 14
Serve this masterpiece immediately over fluffy jasmine rice. Garnish generously with sliced green onions and fresh chopped cilantro. For the brave, a drizzle of crispy chili oil is a MUST! Now we serve! Bangali fish all fire!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-Seared Crispy Pork Belly with Jasmine Rice
For the Crispy Pork Belly
- 2 pounds pork belly, skin on, scored 1/2 inch deep in a crosshatch pattern
- 1 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 tablespoon Shaoxing wine
- 2 tablespoons white vinegar
- 2 cups vegetable oil, for deep frying
For the Sticky Glaze
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon Shaoxing wine
- 2 tablespoons water
- 1 teaspoon cornstarch
For the Aromatics & Vegetables
- 4 garlic, cloves, minced
- 1 inch fresh ginger, grated or finely minced
- 1/2 red bell pepper, julienned
- 1/2 green bell pepper, julienned
- 1/2 yellow onion, sliced thinly
- 2 heads bok choy, chopped into 1-inch pieces
- 2 tablespoons vegetable oil, for stir-frying
For Serving
- 2 cups jasmine rice, cooked according to package directions
- 2 green onions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons crispy chili oil, for drizzling, as needed
- 1/4 teaspoon Chef's Choice 'Yum Yum' powder (MSG), optional, for extra umami
Instructions
- 1
Alright, Wolf Pack! First, we're going to get that pork belly ready for MAXIMUM CRISP. Pat the pork belly skin DRY, then score it deeply in a crosshatch pattern, about 1/2 inch deep. This is where the magic happens, folks!
⏱️ 5 min - 2
Flip that beautiful slab of pork belly over. In a small bowl, mix together the five-spice powder, white pepper, salt, granulated sugar, and Shaoxing wine. Rub this mixture ALL OVER the meat side of the pork belly, getting it into every crevice. Leave the skin untouched.
⏱️ 5 min - 3
Now, for the skin! Brush the white vinegar generously over the scored skin. This helps draw out moisture and guarantees that shatteringly crisp crackle. Place the pork belly, skin-side up, on a wire rack set over a baking sheet. Pop it in the fridge, uncovered, for at least 2 hours, or even better, overnight! This is crucial for that dry, crispy skin. Tick Tock on the wok!
⏱️ 10 min - 4
When you're ready to cook, preheat your oven to 375°F. Remove the pork belly from the fridge. Wrap the sides of the pork belly with aluminum foil, leaving the skin exposed. This protects the meat from drying out while the skin crisps.
⏱️ 5 min•🌡️ 375 - 5
Roast the pork belly in the preheated oven for 45 minutes to 1 hour, or until the skin is golden brown and starting to crisp. Keep an eye on it! We want crispy, not burnt.
⏱️ 60 min•🌡️ 375 - 6
While the pork belly is roasting, let's get our glaze ready! In a small bowl, whisk together the Lee Kum Kee oyster sauce, light soy sauce, dark soy sauce, granulated sugar, Shaoxing wine, water, and cornstarch until smooth. Set aside. This is our sticky, sweet, savory secret weapon!
⏱️ 5 min - 7
Once the pork belly is roasted, remove it from the oven. Carefully remove the foil. Now, for the deep fry! Heat 2 cups of vegetable oil in your wok over HIGH heat until it reaches 350°F (or a piece of bread sizzles immediately). Carefully lower the pork belly, skin-side down, into the hot oil. Fry for 5-7 minutes, constantly basting the skin with hot oil, until it's puffed up, golden, and incredibly crispy. BOOM! That's the sound of perfection!
⏱️ 15 min•🌡️ 350 - 8
Carefully remove the crispy pork belly from the wok and place it on a cutting board. Let it rest for 5-10 minutes. This is crucial for juicy meat. While it rests, drain almost all the oil from the wok, leaving about 2 tablespoons for stir-frying. Keep that wok on high heat!
⏱️ 10 min - 9
Now, into the hot wok with 2 tablespoons of fresh vegetable oil! Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant. Don't burn it, folks!
⏱️ 1 min - 10
Toss in the julienned red bell pepper, green bell pepper, and sliced yellow onion. Stir-fry for 2-3 minutes until they start to soften but still have a bite. We want that crunch!
⏱️ 3 min - 11
Add the chopped bok choy to the wok. Stir-fry for another 2-3 minutes until it's vibrant green and slightly tender. If you're feeling it, a little bit of Chef's Choice 'Yum Yum' powder goes in here for that extra umami kick! Woo!
⏱️ 3 min - 12
Give your prepared glaze a quick whisk and pour it into the center of the wok. Stir constantly until the sauce thickens and coats the vegetables. This happens fast, so be ready!
⏱️ 1 min - 13
Slice the rested crispy pork belly into bite-sized pieces. Add the sliced pork belly to the wok with the glazed vegetables. Toss everything together quickly to coat the pork belly in that glorious sauce. We're talking seconds here, just to warm it through and get that glaze on everything!
⏱️ 1 min - 14
Serve this masterpiece immediately over fluffy jasmine rice. Garnish generously with sliced green onions and fresh chopped cilantro. For the brave, a drizzle of crispy chili oil is a MUST! Now we serve! Bangali fish all fire!
⏱️ 2 min