Crispy Pork Belly Bites, Wok Style
Dim Sim LimCrispy Pork Belly Bites, Wok Style
Ingredients
For the Pork Belly
- 1 1/2 pounds pork belly, skin on, boneless
- 2 tablespoons Chinese cooking wine
- 1 tablespoon light soy sauce
- 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 Glaze
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish
- 2 green onions, thinly sliced
- 1 red chilies, thinly sliced, for heat and color
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Alright, Wolf Pack! Let's get this pork belly party started! First, we gotta prep that beautiful slab of pork belly. Score the skin deeply, but don't cut through the meat. This is key for maximum crispiness! Now, flip it over, meat side up. Slice it into 1 1/2-inch cubes. We want substantial bites, not tiny morsels!
⏱️ 10 min
- 2
In a bowl, combine the Chinese cooking wine, light soy sauce, five-spice powder, white pepper, and salt. Toss those pork belly cubes in this glorious marinade. Make sure every piece is coated. Let it sit for at least 30 minutes, but if you've got the time, an hour in the fridge is even better for deeper flavor. This is where the magic begins!
⏱️ 5 min
- 3
Now, for the secret to that INSANE crispy skin! Pat the pork belly skin DRY, I mean BONE DRY, with paper towels. Then, sprinkle the baking soda evenly over the skin. This alkaline magic helps break down the skin for ultimate 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. Overnight is even better if you want to be a true crispy king! This passive time is CRUCIAL for drying out that skin.
⏱️ 5 min
- 4
While our pork belly is chilling, let's whip up that glorious glaze. In a small bowl, whisk together the Lee Kum Kee oyster sauce, dark soy sauce, honey, rice vinegar, minced garlic, grated ginger, cornstarch, and water. Set it aside. This is going to be the sticky, sweet, savory coating that takes these bites to another level! Boom!
⏱️ 5 min
- 5
Time to get that wok screaming hot! Pour the vegetable oil into your wok – we need enough for deep frying, about 4 cups. Heat it over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a wooden chopstick dipped in should bubble vigorously around the edges. This is not for the faint of heart, we're going for GOLD!
⏱️ 10 min•🌡️ 350
- 6
Carefully lower the pork belly cubes into the hot oil, skin-side down first, working in batches to avoid overcrowding. Don't rush this! Fry for about 8-10 minutes, turning occasionally, until the skin is puffed, golden, and incredibly crispy, and the meat is cooked through. Use a metal spider to remove the crispy bites and drain them on a wire rack over paper towels. Repeat with the remaining pork belly. Look at that crackle! Woo!
⏱️ 15 min•🌡️ 350
- 7
Once all the pork belly is fried, carefully drain most of the oil from the wok, leaving about 1 tablespoon. Keep the wok over medium-high heat. Pour in your prepared glaze mixture. Stir constantly until it thickens and becomes glossy, about 1-2 minutes. This is going to be quick, so stay focused!
⏱️ 2 min
- 8
Add the crispy pork belly bites back into the wok with the glaze. Toss vigorously to coat every single piece evenly. We want that sticky, shiny goodness all over! This is where the flavor bomb explodes! WOK THE HELL?!
⏱️ 2 min
- 9
Transfer the glazed crispy pork belly bites to a serving platter. Garnish generously with sliced green onions, a sprinkle of fresh red chilies for that extra kick and color, and toasted sesame seeds. Now we serve! These are 10 out of 10, all fire! Get ready for some serious crunch and flavor!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy Pork Belly Bites, Wok Style
For the Pork Belly
- 1 1/2 pounds pork belly, skin on, boneless
- 2 tablespoons Chinese cooking wine
- 1 tablespoon light soy sauce
- 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 Glaze
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish
- 2 green onions, thinly sliced
- 1 red chilies, thinly sliced, for heat and color
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Alright, Wolf Pack! Let's get this pork belly party started! First, we gotta prep that beautiful slab of pork belly. Score the skin deeply, but don't cut through the meat. This is key for maximum crispiness! Now, flip it over, meat side up. Slice it into 1 1/2-inch cubes. We want substantial bites, not tiny morsels!
⏱️ 10 min - 2
In a bowl, combine the Chinese cooking wine, light soy sauce, five-spice powder, white pepper, and salt. Toss those pork belly cubes in this glorious marinade. Make sure every piece is coated. Let it sit for at least 30 minutes, but if you've got the time, an hour in the fridge is even better for deeper flavor. This is where the magic begins!
⏱️ 5 min - 3
Now, for the secret to that INSANE crispy skin! Pat the pork belly skin DRY, I mean BONE DRY, with paper towels. Then, sprinkle the baking soda evenly over the skin. This alkaline magic helps break down the skin for ultimate 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. Overnight is even better if you want to be a true crispy king! This passive time is CRUCIAL for drying out that skin.
⏱️ 5 min - 4
While our pork belly is chilling, let's whip up that glorious glaze. In a small bowl, whisk together the Lee Kum Kee oyster sauce, dark soy sauce, honey, rice vinegar, minced garlic, grated ginger, cornstarch, and water. Set it aside. This is going to be the sticky, sweet, savory coating that takes these bites to another level! Boom!
⏱️ 5 min - 5
Time to get that wok screaming hot! Pour the vegetable oil into your wok – we need enough for deep frying, about 4 cups. Heat it over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a wooden chopstick dipped in should bubble vigorously around the edges. This is not for the faint of heart, we're going for GOLD!
⏱️ 10 min•🌡️ 350 - 6
Carefully lower the pork belly cubes into the hot oil, skin-side down first, working in batches to avoid overcrowding. Don't rush this! Fry for about 8-10 minutes, turning occasionally, until the skin is puffed, golden, and incredibly crispy, and the meat is cooked through. Use a metal spider to remove the crispy bites and drain them on a wire rack over paper towels. Repeat with the remaining pork belly. Look at that crackle! Woo!
⏱️ 15 min•🌡️ 350 - 7
Once all the pork belly is fried, carefully drain most of the oil from the wok, leaving about 1 tablespoon. Keep the wok over medium-high heat. Pour in your prepared glaze mixture. Stir constantly until it thickens and becomes glossy, about 1-2 minutes. This is going to be quick, so stay focused!
⏱️ 2 min - 8
Add the crispy pork belly bites back into the wok with the glaze. Toss vigorously to coat every single piece evenly. We want that sticky, shiny goodness all over! This is where the flavor bomb explodes! WOK THE HELL?!
⏱️ 2 min - 9
Transfer the glazed crispy pork belly bites to a serving platter. Garnish generously with sliced green onions, a sprinkle of fresh red chilies for that extra kick and color, and toasted sesame seeds. Now we serve! These are 10 out of 10, all fire! Get ready for some serious crunch and flavor!
⏱️ 1 min