Chinese · Dinner
Crispy Fried Pork Belly Slices
Pork belly slices simmered until tender then double-fried until the skin shatters and the fat renders translucent. Seasoned with five-spice and soy sauce, coated in cornstarch for a crackling crust. Served hot with a scallion-chili dip that provides sharp, bright, savoury contrast to the rich, crisp pork.
$5
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
702Calories
30.4gProtein
58.6gFat
15.8gCarbs
1.4gSugar
0.9gFiber
1520mgSodium
149mgChol
19.9gSat Fat
460mgPotassium
35mgCalcium
1.9mgIron
0.9mcgVitamin B12
4mgVitamin C
low-carb
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Cut the pork belly into 1/2-inch thick slices and pat completely dry, leaving the skin on.
2
Simmer
Place pork belly, ginger slices and halved scallion in a small pot, cover with water, bring to a boil over high heat, then reduce to medium-low and simmer 25 minutes until a skewer slides through with slight resistance.
3
Cool
Remove pork from pot, pat completely dry, and let rest uncovered on a rack for 15 minutes until the skin surface dries out.
4
Dredge
Toss cooled pork slices with soy sauce and five-spice in a bowl, then coat lightly in cornstarch, shaking off any excess.
5
Fry
Heat vegetable oil in a small skillet over medium-high heat to 350°F, fry pork slices 3 minutes per side until golden and skin begins to blister.
6
Crisp
Raise oil to high heat and fry slices a second time for 1 minute until skin is deep amber and audibly crackling.
7
Finish
Thinly slice the scallion and chili, then stir together with rice vinegar and sesame oil in a small bowl for dipping sauce.
8
Plate
Arrange crispy pork slices on a plate with the dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork belly, skin on, cut into slices
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp Chinese five-spice
- 4 slices4 slices ginger-fresh
- 22 scallion, halved
- 4 tbsp4 tbsp cornstarch
- 1 cup240ml vegetable oil, for frying
- 1 tsp1 tsp salt
- 22 scallion, for the dip
- 11 fresh chili, for the dip
- 2 tsp2 tsp rice vinegar
- 1/2 tsp1/2 tsp sesame oil
