Crispy Peking-Style Pork Belly with Pancakes

Ingredients

• 1.5 kg Pork belly (Skin on, notch flesh side into 1 cm strips)
• 1 tsp Five‑spice powder (Ground)
• 0.5 tsp Ground black pepper (Freshly ground)
• 0.5 tsp Salt (Divided between flesh and skin sides)
• 1 tbsp Shaoxing cooking wine (Chinese rice wine)
• 0.5 tbsp White rice vinegar (Mild acidity)
• 1.5 kg Coarse sea salt (For salt crust)
• 3 units Egg whites (From large eggs)
• 400 g Wheat flour (all‑purpose) (For pancake dough)
• 320 ml Boiling water (Hot tap water)
• 2 tbsp Sesame oil (For brushing pancakes)
• 2 stalks Spring onion (white part) (Julienned thin)
• 1 small piece Leek (white part) (Julienned thin)
• 0.5 unit Cucumber (Half, core removed, cut into sticks)
• 3 tbsp Hoisin sauce (For spreading on pancakes)

Instructions

1. Notch the flesh side

   Using a sharp knife, cut shallow 1 cm‑wide strips into the flesh side of the pork belly, keeping cuts perpendicular to the skin.

   Time: PT5M

2. Prepare flesh‑side marinade

   In a small bowl combine 1 tsp five‑spice powder, ½ tsp ground black pepper, ¼ tsp salt and 1 tbsp Shaoxing wine. Stir until blended.

   Time: PT2M

3. Marinate pork belly

   Spread the spice mixture evenly over the flesh side. Flip the belly, mix ¼ tsp salt with ½ tbsp white rice vinegar and rub onto the skin side.

   Time: PT3M

4. Dry‑age in fridge

   Place the pork belly uncovered on a rack and refrigerate for 24 hours. This dries the skin and lets the flavors penetrate.

   Time: PT24H

5. Make pancake dough

   In a mixing bowl add 400 g wheat flour. Gradually pour 320 ml boiling water while stirring. Knead the dough for 5 minutes until smooth.

   Time: PT5M

6. Rest the dough

   Cover the bowl with cling film and let the dough rest for 30 minutes.

   Time: PT30M

7. Notch the skin side

   Using the same knife, cut 1 cm‑wide strips into the skin, perpendicular to the earlier flesh cuts.

   Time: PT5M

8. Preheat oven

   Set the oven to 410°F (210°C) and allow it to heat fully.

   Time: PT10M

   Temperature: 410°F

9. Prepare salt crust

   In a large bowl mix 1.5 kg coarse sea salt with 3 egg whites until the mixture holds together like a paste.

   Time: PT5M

10. Wrap pork in crust

    Line a baking sheet with parchment paper. Spread a thin layer of the salt‑egg‑white mixture, place the pork belly on top and completely encase it, forming a crust about 1 cm thick.

    Time: PT5M

11. First bake

    Bake the wrapped pork belly at 410°F for 40 minutes.

    Time: PT40M

    Temperature: 410°F

12. Prepare pancake portions

    Lightly oil a small bowl, briefly knead the rested dough, then divide it into 50 equal pieces. Cover the pieces with cling film to prevent drying.

    Time: PT5M

13. Form thin pancakes

    Take two pieces, place one on a surface, brush lightly with sesame oil, place the second on top and press together. Flatten gently to a 10‑11 cm disc. Repeat for all pieces.

    Time: PT15M

14. Cook pancakes

    Heat a skillet over medium heat. Cook each pancake 1½ minutes on the first side, then 1 minute on the second side. Transfer to a basket or cloth to stay warm and soft.

    Time: PT15M

    Temperature: medium heat

15. Prep vegetables

    Julienne the white part of the spring onions and the leek. Cut half a cucumber into sticks, removing the seed core.

    Time: PT5M

16. Portion hoisin sauce

    Pour hoisin sauce into a small serving bowl.

    Time: PT1M

17. Final grill for crisp skin

    Increase oven temperature to 460°F (240°C) and turn on the grill. Break open the salt crust, discard the salt, and return the pork belly to the oven. Grill for 12 minutes until the rind blisters and turns golden brown.

    Time: PT12M

    Temperature: 460°F

18. Rest the pork

    Remove the pork from the oven and let it rest for 5 minutes; the skin will crisp further as it cools.

    Time: PT5M

19. Slice meat and rind

    Detach the crisp rind from the meat, trim excess fat, separate the rind into strips, and slice the meat thinly against the grain.

    Time: PT10M

20. Assemble wraps

    Take a warm pancake, spread a little hoisin sauce, add spring onion, leek, cucumber, pieces of crisp rind and sliced meat. Roll up and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

1250

Protein

30 g

Carbohydrates

80 g

Fat

80 g

Fiber

5 g