Crispy Pork Belly Recipe (siu yuk 烧肉)
1lb pork belly
1 tsp Spiced Ginger Powder (沙 薑 粉)
1 tsp Five Spice Powder (五香粉)
1/2 tsp white pepper
2 tsp salt
1/2 tsp msg (optional)
Method:
Wash the meat under cold water.
Submerge the pork belly meat in a pot of water and boil for about 15 minutes on medium heat.
Remove the pork and place it in a colander to let it dry for about 15 minutes. You may take the extra step of patting the pork belly skin dry with a paper towel for extra crispy skin.
Stab the pork with a knife a few times and rub the spices and salt on the flesh only (not the skin). We recommend layering the spices in the following order: spiced ginger powder, 5 spice powder, white pepper, salt and optional msg.
Let it marinate for 1 hour, though over night is better for a deeper flavor.
In a dutch oven or a large cast iron pan, fill it with oil enough to cover the skin of the pork belly. Avoid using olive oil since it has a low smoking point. You can place the pork belly in pan while the oil is still cold to prevent splatter. CAUTION!!! the pork will splatter a lot, so it is better to use a dutch oven with a heavy lid or use a splatter screen to place over your frying pan.
Fry the skin side first for roughly 5 mins or until golden brown and crispy, turn it on the side and fry it only for a min or two, repeat on all sides (it is best not to fry it on the flesh side for too long as it will toughen the meat) Frying is a skill learned over time, so if the skin is burnt, you can scrape it off with a knife. No worries!
Let it rest until cool to the touch and cut into slices.
Invite people over to enjoy it quickly, as this dish never holds well overnight. Enjoy!
Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc
Opinions expressed are my own and do not necessarily
reflect those of U.S. Foodservice, Inc
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