chinese pork belly

Recipe video above. This is Chinese pork belly, just like you get from the Chinese BBQ meat shops! The best crackling in the world, with the signature bubbles, super crispy and golden. If pricking the skin is too daunting for you, use the Foolproof Easy Method (Note 7)

Chinese Crispy Pork Belly

pork

Chinese cooking wine ((Shaoxing wine) (Note 2))

tsp Chinese five spice powder ((Note 3))

tsp white pepper ((sub black pepper))

tsp salt

tbsp white vinegar ((helps conduct heat evenly))

200 g / 7 oz rock salt ((Note 4))

Use an ice pick, sharp metal skewer or another tool to prick tons and tons of holes in the skin. Avoid piercing int o the fat as best you can, and really ensure you do not pierce the flesh (Note 5)

Turn the pork belly upside down. Rub the flesh (not skin) with Chinese cooking wine, dribbling it on gradually.&nbsp;Sprinkle over five spice powder, salt and pepper. Rub all over flesh, including sides (not on skin).

Turn skin side up and place in a container. Dab skin dry with paper towels. Refrigerate uncovered for 12 hours (max 24 hrs, min 3 hrs).

Prepare Pork Belly

Preheat oven to 180C/350F (all oven types).

Remove pork from fridge. Place onto a large sheet of foil. Fold up sides of foil around the pork to enclose it snugly (see photos in post or video) with a 1.5cm / 2/5" rim above the pork skin (to hold salt in).

Transfer pork to baking tray. Dab skin with paper towels.

Brush skin with vinegar.

Spread rock salt on the skin (the foil edges will stop it from falling down the sides).

Roast for 60 minutes.

Remove pork from oven and transfer onto work surface.

Switch to grill/broiler on medium high. Move shelf so it is at least 25cm/10" from the heat source.

Fold down foil and scrape all the salt off the top and sides. Return pork only (i.e. discard foil) to baking tray.&nbsp;

Place under grill/broiler for 20 - 25 minutes, rotating tray once, until skin is golden, crispy and puffed. (Note 6)

Cook:

Remove pork onto cutting board. Slice into 1 - 1.5cm / 2/5 - 3/5" thick slices, then into smaller slices like pictured in post.

Serve with ordinary yellow mustard - or Hot English Mustard if you like spicy like me! Not Dijon, just ordinary American or other yellow mustard (yes really!). Sometimes it is served with white sugar on the side too. Add some fresh raw vegetables (I use cucumber and radish).

To Serve

This Chinese Braised Pork Belly recipe (Hong Shao Rou) is juicy, sweet, savory, melts in your mouth, and is packed with authentic flavors.

Chinese Braised Pork Belly {Hong Shao Rou}

vegetable oil

sugar

tbsp soy sauce (low sodium)

tbsp Lao Chou (dark soy sauce)

tbsp Liao Jiu (Chinese cooking rice wine, can be substituted for red wine)

oyster sauce

salt

water

green onion

ginger

yellow onion (largely chopped (optional))

potatoes

Cut the pork belly into 1 inch-size cubes. Try to make sure there is both meat and fat on each cube. 

Add the ribs into a large pot and cover with water. Bring the water to a boil and boil for 5 minutes. 

Using a strainer or spoon, remove the scum (or the foam) on top. 

Drain the pork belly using a strainer. Pat the pork belly dry with a paper towel.

Heat the oil in a wok (a large pan or pot works too) until shimmering and then add the sugar. Cook the sugar over medium to high heat, continue to stir to create caramelization for 2-3 min or until the color is amber. Make sure to stir constantly to prevent burning. 

Add the pork belly in and stir fry for 5 minutes on medium heat.

Add ginger, the white part of the green onion (leave the green part for garnish), and the yellow onion (if using any). Sir-fry for another 2-3 minutes. 

Add the cubed potatoes and stir well.

Add 1.5 cups of boiling water, soy sauce, Lao Chou (dark soy sauce), Liao Jiu (rice wine), oyster sauce, and salt to the pot. 

Close the lid and cook for 25 - 30 minutes or until the sauce has been reduced to a thick, shiny, syrupy liquid. 

Garnish with green onion, and enjoy!

This Chinese red braised ribs recipe uses an instant pot to cut the cooking time but maintains amazing flavors and tenderness of the ribs.

Chinese Red Braised Ribs {Hong Shao Pai Gu}

lb ribs (Cut in half across the bones)

tbsp onion (roughly chopped)

ginger (roughly chopped)

tbsp Chinese five spices

coconut aminos (or soy sauce)

soy sauce (low sodium)

Salt (to taste)

garlic (minced)

tbsp Lao Chou (dark soy sauce (optional))

tbsp Liao Jiu (Chinese cooking rice wine (optional))

potatoes (cubed (optional))

Get the ribs cut in half from the middle (so the bones are half of the normal length, this can typically be requested at meat counter in grocery stores)

Add the ribs in an instant pot with 1/4 cup of water in it. Season with chinese five spice and coconut aminos. Add chopped onion, ginger.

Seal and cook on high pressure for 15 minutes.

Remove the ribs from the pot and let it cool. Set the broth left in the instant pot aside for later.

How to Cook The Ribs

Heat the oil in a wok (a large pan or pot works too) until shimmering and then add the sugar.

Cook the sugar over medium to high heat, continue to stir to create caramelization for 4- 5 min or until the color is amber. Make sure to stir constantly to prevent burning.

Once the color has turned amber- add in the ribs immediately.

Caramelizing the Sugar

Cut the semi-cooled ribs into individual pieces.

Add ribs in to the caralized sugar and oil and stir for a couple minutes to get the carmalized sugar evenly coated around the meat.

Once meat has been coated well in the caramelized sugar, allow the meat to sear on both sides for about 1 minute, to get a crispy glaze.

Add minced garlic (if using any). Stir and let it release the aroma for another 2-3 minutes. 

Add 1.5 cups of broth which was set aside, coconut aminos, Lao Chou (dark soy sauce), Liao Jiu (rice wine), and salt to taste to the pot. 

Enjoy!

Red Braising the Ribs

This Chinese-style pork belly is sweet, salty, and perfectly tender. Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce. Serve it over rice for the ultimate dinner and forget you ever wanted to order take-out.

Chinese-style Glazed Pork Belly Recipe by Tasty

spring onion,

garlic, crushed

brown sugar

soy sauce

shaoxing rice wine

rice,

green onion,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.

Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.

Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.

Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.

Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.

Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.

Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.

Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.

Serve immediately over a bowl of rice and sprinkle with sliced green onions.

Nutrition  Calories: 1704 Fat: 162 grams  Carbs: 27 grams Fiber: 1 gram  Sugars: 9 grams  Protein: 30 grams

https://vid.tasty.co/output/25170/mp4_640x640/1488332443

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Chinese Crispy Pork Belly

Chinese Braised Pork Belly {Hong Sh...

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Top 4 chinese pork belly recipes from across the web

The most viewed chinese pork belly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Crispy Pork Belly

Chinese Braised Pork Belly {Hong Sh...

Chinese Red Braised Ribs {Hong Shao...

Chinese-style Glazed Pork Belly Rec...

The most viewed chinese pork belly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine