Pork belly poached and deep-fried until the skin puffs into a crisp crackling, seasoned with Shaoxing wine and five-spice powder. A Wenzhou classic that balances crisp skin with melt-in-your-mouth tender meat.
Ingredients
- 800 g Skin-on pork belly
- 2 l Water
- 20 g Fresh ginger
- 2 pieces Scallions
- 2 pieces Star anise
- 2 tbsp Rice vinegar
- 2 tbsp Fine salt
- 4 tbsp Shaoxing wine
- 3 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Brown sugar
- 1 tsp Five-spice powder
- 1 pinch White pepper
- 1 l Peanut oil
Method
- Place the pork belly in a large pot and cover with cold water. Add the sliced ginger, cut scallions, and star anise. Bring to a boil, skim off any foam, then reduce the heat to a gentle simmer. Sensory cue: a wooden skewer should slide through the fat without resistance, about thirty-five minutes.
- Carefully remove the pork belly and drain. Let cool until warm to the touch, then prick the skin densely and evenly all over with a needle or fork, taking care not to pierce through to the meat.
- Brush the skin generously with the rice vinegar. Rub with fine salt to create an even layer. Let rest uncovered, skin-side up, until the surface feels dry to the touch.
- Prepare the marinade by mixing the Shaoxing wine, light soy sauce, dark soy sauce, brown sugar, five-spice powder, and white pepper. Brush the mixture over all sides of the meat, keeping the skin clean and dry. Marinate in the refrigerator for several hours, ideally overnight.
- When ready to cook, gently scrape off any excess salt from the skin and wipe clean with a cloth or paper towels. The skin must feel completely dry to the touch.
- Heat the oil in a deep pot over medium-high heat. When the oil is hot, a small cube of bread should brown quickly, carefully lower the pork into the oil skin-side down. Fry until the skin puffs, turns golden, and crackles vigorously.
- Flip the pork and fry the remaining sides until nicely browned all over. Sensory cue: the sizzling subsides and the skin looks blistered and golden brown. Transfer the pork to paper towels to drain.
- Let rest for a few minutes so the juices redistribute and the skin sets crisp. Slice into thick pieces with a sharp knife, skin-side up. Serve immediately while the skin is still crackling crisp.
Nutrition
Per serving
- Energy
- 527.1 kcal
- Protein
- 28.3 g
- Carbohydrate
- 11.66 g
- Fat
- 41.56 g
- Fibre
- 3.35 g
- Calcium
- 34.05 mg
- Iron
- 1.34 mg
- Magnesium
- 35.65 mg
