Crispy Pork Belly (No Bake, No Deep Fry)
Crispy Pork Belly (No Bake, No Deep Fry)
Ingredients
- 1 piece pork belly, with a balanced ratio of fat and meat
- as needed salt
- a little flour
- as needed cold water
- 1 bundle green onions, tied
- a few slices ginger
- a few peppercorns
- a little cooking wine
- a little vinegar
- as needed seasoning, for serving
Instructions
- 1
Choose a good piece of pork belly with a balanced ratio of fat and meat. Cut the pork belly into thick slices, approximately two fingers wide.
⏱️ 5 min
- 2
Place the cut pork belly in a large bowl. Rub the meat thoroughly with salt and a little flour to clean it. Rinse the pork belly well with cold water.
⏱️ 5 min
- 3
Place the cleaned pork belly in a pot. Add cold water to cover the pork belly. Add the tied bundle of green onions, sliced ginger, peppercorns, a little salt, and a small amount of cooking wine. Cover the pot with a lid.
⏱️ 5 min
- 4
Cook the pork belly on low heat for about 20 to 30 minutes, or until it becomes tender. You can check for tenderness by poking it with a chopstick.
⏱️ 25 min
- 5
Remove the tenderized pork belly from the pot and let it cool slightly. Use toothpicks to poke many small holes all over the skin of the pork belly. This helps the fat render out easily during cooking.
⏱️ 5 min
- 6
Completely dry the surface of the pork belly, especially the skin, with paper towels. Rub a little vinegar evenly on the skin. This step is crucial for achieving a crispy skin.
⏱️ 5 min
- 7
Place the prepared pork belly in a clean frying pan without any oil. Cover the pan with a lid. Cook slowly on medium-low heat. As it cooks, the fat will melt out, and the skin will gradually turn crispy and golden brown. Flip as needed to ensure even crisping.
⏱️ 15 min
- 8
Once the pork belly is done and has a crispy skin, remove it from the pan. Cut it into bite-sized pieces. Serve with your preferred seasoning and enjoy the crunchy outside and juicy inside.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pork Belly (No Bake, No Deep Fry)
- 1 piece pork belly, with a balanced ratio of fat and meat
- as needed salt
- a little flour
- as needed cold water
- 1 bundle green onions, tied
- a few slices ginger
- a few peppercorns
- a little cooking wine
- a little vinegar
- as needed seasoning, for serving
Instructions
- 1
Choose a good piece of pork belly with a balanced ratio of fat and meat. Cut the pork belly into thick slices, approximately two fingers wide.
⏱️ 5 min - 2
Place the cut pork belly in a large bowl. Rub the meat thoroughly with salt and a little flour to clean it. Rinse the pork belly well with cold water.
⏱️ 5 min - 3
Place the cleaned pork belly in a pot. Add cold water to cover the pork belly. Add the tied bundle of green onions, sliced ginger, peppercorns, a little salt, and a small amount of cooking wine. Cover the pot with a lid.
⏱️ 5 min - 4
Cook the pork belly on low heat for about 20 to 30 minutes, or until it becomes tender. You can check for tenderness by poking it with a chopstick.
⏱️ 25 min - 5
Remove the tenderized pork belly from the pot and let it cool slightly. Use toothpicks to poke many small holes all over the skin of the pork belly. This helps the fat render out easily during cooking.
⏱️ 5 min - 6
Completely dry the surface of the pork belly, especially the skin, with paper towels. Rub a little vinegar evenly on the skin. This step is crucial for achieving a crispy skin.
⏱️ 5 min - 7
Place the prepared pork belly in a clean frying pan without any oil. Cover the pan with a lid. Cook slowly on medium-low heat. As it cooks, the fat will melt out, and the skin will gradually turn crispy and golden brown. Flip as needed to ensure even crisping.
⏱️ 15 min - 8
Once the pork belly is done and has a crispy skin, remove it from the pan. Cut it into bite-sized pieces. Serve with your preferred seasoning and enjoy the crunchy outside and juicy inside.
⏱️ 5 min