Crispy Chinese Pork Belly
A deliciously fatty, crispy and tasty slow-cooked pork belly dish perfect for those nights you want something a little bit different!
Ingredients
- 750g pork belly
- 1/4 cup light soy sauce
- 1 tbsp ginger, minced
- 1 tbsp Shaoxing Chinese cooking wine
- 1 tsp black vinegar
Instructions
- Slice pork belly into half-inch pieces.
- Combine all ingredients, including pork belly, and marinade for at least 1 hour.
- Preheat oven to 150C.
- Spread pork belly evenly on an oven tray, including any additional marinade.
- Cook in pre-heated oven for one hour.
- Remove from oven and increase het to 220C.
- Shake the pork belly in the tray, and then return to oven.
- Cook an additional 45-50 minutes until deep golden brown and crispy.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 561Total Fat: 40gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 158mgSodium: 1265mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 44g
Please note, this nutrition information is to be used as a guide only. Nution information isn’t always accurate.
Chinese Pork Belly Recipe
Imagine slow-cooked pork belly, that’s slightly crispy and crunchy, and full of rich, intense flavours? That’s exactly what my Chinese Pork Belly recipe will give you – and a whole lot more!
This recipe is inspired by the many times I experienced similar dishes back home in Sydney. Yum Cha in China Town was one of my favourites treats to experience with my friends, and remains a fond memory.
Chinese food here in the UK is quite different from what I used to eat back in Sydney, so I try to recreate it as much as possible from my own kitchen. It’s like I’m bringing a little bit of my hometown to Scotland!
Thankfully, Ben loves Chinese food! He especially loves this Chinese pork belly recipe. Who wouldn’t?
The best part of this Chinese pork belly recipe is how all the ingredients come together harmoniously. The ginger and black vinegar cut through the saltiness of the soy sauce, and the Shaoxing wine adds a beautiful richness.
As the fat renders and caramelises this adds a delicious sweetness to the pork and adds the characteristic crunchiness.
In our household, we serve this recipe with a rice bowl of marinated vegies, fried onions, and fresh spring onions.
The fresh vegetables, like carrots and cucumber, really help to lift what could otherwise be quite a rich or heavy meal, and the rice is perfect for soaking up any leftover sauces at the bottom of the pan.
When preparing the pork for this dish, just be careful to slide the pork into even portions, about 1-1.5cm thick. This way it will cook evenly, and create the perfect crunchy texture we’re looking for.
