Pepper and Salt Pork Belly
Pepper and Salt Pork Belly
Ingredients
For Simmering the Pork Belly
- 500 g pork belly
- 20 g ginger
- 20 g green onion
- 15 ml cooking wine
For Seasoning the Pork Belly
- 15 ml white vinegar
- 5 g salt
- 5 g black pepper
For Stir-Frying
- 20 g garlic, minced
- 20 g green chili, sliced
- 20 g red chili, sliced
- 20 g green onion, chopped
- 15 ml soy sauce
- 2 g salt
- 2 g sugar
- 2 g black pepper
- as needed oil, for frying
Instructions
- 1
Score the skin of the 500g pork belly with a sharp knife.
⏱️ 5 min
- 2
Bring a pot of water to a rolling boil.
⏱️ 5 min•🌡️ 100
- 3
Carefully place the scored pork belly into the boiling water.
⏱️ 1 min•🌡️ 100
- 4
Add 20g ginger, 20g green onion, and 15ml cooking wine to the pot.
⏱️ 1 min•🌡️ 100
- 5
Skim off any foam that rises to the surface of the water.
⏱️ 2 min•🌡️ 100
- 6
Reduce heat and simmer the pork belly for 20 minutes.
⏱️ 20 min
- 7
Remove the pork belly from the water and pat it dry thoroughly.
⏱️ 2 min
- 8
Using a fork or meat tenderizer, poke holes all over the skin of the pork belly. This helps achieve a crispy skin.
⏱️ 3 min
- 9
Apply 15ml white vinegar, 5g salt, and 5g black pepper evenly to the pork belly, ensuring the skin is well-covered and rubbed in.
⏱️ 3 min
- 10
Heat a generous amount of oil in a large pan over medium-high heat.
⏱️ 2 min
- 11
Carefully place the seasoned pork belly into the hot pan, skin side down.
⏱️ 1 min
- 12
Fry for 5 minutes until the skin becomes golden brown and crispy.
⏱️ 5 min
- 13
Turn the pork belly to its other sides to cook evenly.
⏱️ 1 min
- 14
Continue to fry for another 10 minutes, turning occasionally to cook all sides until golden and rendered.
⏱️ 10 min
- 15
Remove the pork belly from the pan and let it rest for a few minutes.
⏱️ 2 min
- 16
Cut the fried pork belly into small, bite-sized pieces.
⏱️ 3 min
- 17
Return the cut pork belly pieces to the pan with any rendered fat.
⏱️ 1 min
- 18
Fry the pieces until they are crispy and browned to your liking.
⏱️ 5 min
- 19
Add 20g garlic, 20g green chili, 20g red chili, and 20g green onion to the pan with the pork belly.
⏱️ 1 min
- 20
Stir-fry until the aromatics are fragrant, about 2-3 minutes.
⏱️ 3 min
- 21
Add 15ml soy sauce, 2g salt, 2g sugar, and 2g black pepper to the pan.
⏱️ 1 min
- 22
Stir-fry until all ingredients are evenly coated and heated through, about 1-2 minutes.
⏱️ 2 min
- 23
Serve the freshly prepared pepper and salt pork belly immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pepper and Salt Pork Belly
For Simmering the Pork Belly
- 500 g pork belly
- 20 g ginger
- 20 g green onion
- 15 ml cooking wine
For Seasoning the Pork Belly
- 15 ml white vinegar
- 5 g salt
- 5 g black pepper
For Stir-Frying
- 20 g garlic, minced
- 20 g green chili, sliced
- 20 g red chili, sliced
- 20 g green onion, chopped
- 15 ml soy sauce
- 2 g salt
- 2 g sugar
- 2 g black pepper
- as needed oil, for frying
Instructions
- 1
Score the skin of the 500g pork belly with a sharp knife.
⏱️ 5 min - 2
Bring a pot of water to a rolling boil.
⏱️ 5 min•🌡️ 100 - 3
Carefully place the scored pork belly into the boiling water.
⏱️ 1 min•🌡️ 100 - 4
Add 20g ginger, 20g green onion, and 15ml cooking wine to the pot.
⏱️ 1 min•🌡️ 100 - 5
Skim off any foam that rises to the surface of the water.
⏱️ 2 min•🌡️ 100 - 6
Reduce heat and simmer the pork belly for 20 minutes.
⏱️ 20 min - 7
Remove the pork belly from the water and pat it dry thoroughly.
⏱️ 2 min - 8
Using a fork or meat tenderizer, poke holes all over the skin of the pork belly. This helps achieve a crispy skin.
⏱️ 3 min - 9
Apply 15ml white vinegar, 5g salt, and 5g black pepper evenly to the pork belly, ensuring the skin is well-covered and rubbed in.
⏱️ 3 min - 10
Heat a generous amount of oil in a large pan over medium-high heat.
⏱️ 2 min - 11
Carefully place the seasoned pork belly into the hot pan, skin side down.
⏱️ 1 min - 12
Fry for 5 minutes until the skin becomes golden brown and crispy.
⏱️ 5 min - 13
Turn the pork belly to its other sides to cook evenly.
⏱️ 1 min - 14
Continue to fry for another 10 minutes, turning occasionally to cook all sides until golden and rendered.
⏱️ 10 min - 15
Remove the pork belly from the pan and let it rest for a few minutes.
⏱️ 2 min - 16
Cut the fried pork belly into small, bite-sized pieces.
⏱️ 3 min - 17
Return the cut pork belly pieces to the pan with any rendered fat.
⏱️ 1 min - 18
Fry the pieces until they are crispy and browned to your liking.
⏱️ 5 min - 19
Add 20g garlic, 20g green chili, 20g red chili, and 20g green onion to the pan with the pork belly.
⏱️ 1 min - 20
Stir-fry until the aromatics are fragrant, about 2-3 minutes.
⏱️ 3 min - 21
Add 15ml soy sauce, 2g salt, 2g sugar, and 2g black pepper to the pan.
⏱️ 1 min - 22
Stir-fry until all ingredients are evenly coated and heated through, about 1-2 minutes.
⏱️ 2 min - 23
Serve the freshly prepared pepper and salt pork belly immediately.
⏱️ 1 min