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Crispy Peking-Style Pork Belly with Pancakes
A Chinese‑inspired feast featuring pork belly marinated, baked in a salt‑egg‑white crust, then finished under the grill for ultra‑crisp skin. Served with thin, sesame‑oil brushed pancakes, fresh spring onion, leek, cucumber and sweet hoisin sauce. Perfect for sharing.
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Cost Breakdown
Critical Success Points
- • Notching both sides of the pork belly
- • 24‑hour uncovered refrigeration to dry the skin
- • Wrapping pork in a thick salt‑egg‑white crust
- • Final grill at high heat to develop crackling
Safety Warnings
- • Handle raw pork with clean hands and sanitize all surfaces to avoid cross‑contamination
- • Use oven mitts when handling hot trays and the grill
- • The skillet and oil are hot; keep face away to prevent burns
- • Sharp knife – cut away from your body
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