Crispy Pork Belly with Garlic Chives – Wok Fire!
Dim Sim LimCrispy Pork Belly with Garlic Chives – Wok Fire!
Ingredients
For the Crispy Pork Belly
- 1 1/2 pounds pork belly, skin on, scored
- 2 tablespoons Chinese cooking wine
- 1 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 4 cups vegetable oil, for deep frying
For the Stir-Fry
- 4 garlic, cloves, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 2 red chilies, sliced, seeds removed for less heat (or not, if you're brave!)
- 1 bunch garlic chives, cut into 2-inch pieces
- 3 green onions, sliced, white and green parts separated
- 2 tablespoons vegetable oil
For the Sauce
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Chef's Choice MSG, (the 'yum yum' factor!)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon sesame oil
For Serving
- 4 cups cooked white rice
- as needed crispy chili oil, for drizzling
Instructions
- 1
Alright, Wolf Pack! First, let's get that pork belly ready for some serious crisp. Pat the pork belly super dry with paper towels. Score the skin deeply, but don't cut through the meat. This is key for maximum crunch!
⏱️ 5 min
- 2
In a small bowl, mix together the Chinese cooking wine, five-spice powder, white pepper, salt, and baking soda. Rub this marinade all over the meat side of the pork belly, making sure to get into all those nooks and crannies. Leave the skin untouched!
⏱️ 5 min
- 3
Place the pork belly, skin-side up, on a rack set over a baking sheet. Pop it in the fridge, uncovered, for at least 2 hours. This is our passive time, letting that skin dry out for ultimate crispiness. You can even leave it overnight for next-level crunch! Tick Tock on the wok!
⏱️ 120 min
- 4
Time to get serious! In a large, heavy-bottomed pot or your wok, heat the vegetable oil for deep frying over medium-high heat until it reaches 350°F (175°C). Use a thermometer, no guessing games here!
⏱️ 5 min•🌡️ 350
- 5
Carefully lower the pork belly, skin-side down, into the hot oil. Fry for about 10-12 minutes, or until the skin is beautifully golden brown and blistered. Flip it over and fry for another 5-7 minutes, just to cook the meat through. Remove the pork belly and let it rest on a cutting board for a few minutes. Look at that glorious crackle!
⏱️ 17 min•🌡️ 350
- 6
While the pork belly is resting, let's get our sauce ready. In a small bowl, whisk together the Lee Kum Kee oyster sauce, light soy sauce, dark soy sauce, Chinese cooking wine, sugar, chicken powder, Chef's Choice MSG (the 'yum yum'!), cornstarch, and water. Set aside.
⏱️ 3 min
- 7
Now, slice that crispy pork belly into bite-sized pieces. Hear that crunch? That's the sound of victory!
⏱️ 5 min
- 8
Heat your wok over high heat until it's smoking. Add 2 tablespoons of vegetable oil, swirl it around to season the wok. Toss in the minced garlic, ginger, and sliced red chilies. Stir-fry like a maniac for 15-20 seconds until fragrant. Don't let it burn!
⏱️ 1 min
- 9
Add the white parts of the green onions and the garlic chives. Stir-fry for another minute until the chives just start to soften but still have a bite. We want that texture contrast, baby!
⏱️ 1 min
- 10
Toss in the crispy pork belly pieces. Give it a quick stir-fry for 30 seconds to heat through and let those flavors mingle.
⏱️ 1 min
- 11
Pour in your prepared sauce. Stir-fry rapidly, tossing everything together, until the sauce thickens and coats all the ingredients. This should only take about 30 seconds to 1 minute. Finish with the green parts of the green onions and a drizzle of sesame oil. Boom! All fire!
⏱️ 1 min
- 12
Serve this masterpiece immediately over fluffy white rice. Don't forget a generous drizzle of crispy chili oil for that extra kick. Now we serve! Enjoy, Wolf Pack!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy Pork Belly with Garlic Chives – Wok Fire!
For the Crispy Pork Belly
- 1 1/2 pounds pork belly, skin on, scored
- 2 tablespoons Chinese cooking wine
- 1 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 4 cups vegetable oil, for deep frying
For the Stir-Fry
- 4 garlic, cloves, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 2 red chilies, sliced, seeds removed for less heat (or not, if you're brave!)
- 1 bunch garlic chives, cut into 2-inch pieces
- 3 green onions, sliced, white and green parts separated
- 2 tablespoons vegetable oil
For the Sauce
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Chef's Choice MSG, (the 'yum yum' factor!)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon sesame oil
For Serving
- 4 cups cooked white rice
- as needed crispy chili oil, for drizzling
Instructions
- 1
Alright, Wolf Pack! First, let's get that pork belly ready for some serious crisp. Pat the pork belly super dry with paper towels. Score the skin deeply, but don't cut through the meat. This is key for maximum crunch!
⏱️ 5 min - 2
In a small bowl, mix together the Chinese cooking wine, five-spice powder, white pepper, salt, and baking soda. Rub this marinade all over the meat side of the pork belly, making sure to get into all those nooks and crannies. Leave the skin untouched!
⏱️ 5 min - 3
Place the pork belly, skin-side up, on a rack set over a baking sheet. Pop it in the fridge, uncovered, for at least 2 hours. This is our passive time, letting that skin dry out for ultimate crispiness. You can even leave it overnight for next-level crunch! Tick Tock on the wok!
⏱️ 120 min - 4
Time to get serious! In a large, heavy-bottomed pot or your wok, heat the vegetable oil for deep frying over medium-high heat until it reaches 350°F (175°C). Use a thermometer, no guessing games here!
⏱️ 5 min•🌡️ 350 - 5
Carefully lower the pork belly, skin-side down, into the hot oil. Fry for about 10-12 minutes, or until the skin is beautifully golden brown and blistered. Flip it over and fry for another 5-7 minutes, just to cook the meat through. Remove the pork belly and let it rest on a cutting board for a few minutes. Look at that glorious crackle!
⏱️ 17 min•🌡️ 350 - 6
While the pork belly is resting, let's get our sauce ready. In a small bowl, whisk together the Lee Kum Kee oyster sauce, light soy sauce, dark soy sauce, Chinese cooking wine, sugar, chicken powder, Chef's Choice MSG (the 'yum yum'!), cornstarch, and water. Set aside.
⏱️ 3 min - 7
Now, slice that crispy pork belly into bite-sized pieces. Hear that crunch? That's the sound of victory!
⏱️ 5 min - 8
Heat your wok over high heat until it's smoking. Add 2 tablespoons of vegetable oil, swirl it around to season the wok. Toss in the minced garlic, ginger, and sliced red chilies. Stir-fry like a maniac for 15-20 seconds until fragrant. Don't let it burn!
⏱️ 1 min - 9
Add the white parts of the green onions and the garlic chives. Stir-fry for another minute until the chives just start to soften but still have a bite. We want that texture contrast, baby!
⏱️ 1 min - 10
Toss in the crispy pork belly pieces. Give it a quick stir-fry for 30 seconds to heat through and let those flavors mingle.
⏱️ 1 min - 11
Pour in your prepared sauce. Stir-fry rapidly, tossing everything together, until the sauce thickens and coats all the ingredients. This should only take about 30 seconds to 1 minute. Finish with the green parts of the green onions and a drizzle of sesame oil. Boom! All fire!
⏱️ 1 min - 12
Serve this masterpiece immediately over fluffy white rice. Don't forget a generous drizzle of crispy chili oil for that extra kick. Now we serve! Enjoy, Wolf Pack!
⏱️ 1 min