Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Crispy Pork Belly (Chinese Style)
A step‑by‑step guide to making ultra‑crisp pork belly with a tender, juicy interior. The method uses a quick boil, skin perforations, an overnight dry‑age, and a two‑stage oven roast to achieve puffy, crackling skin. Serve with hoisin, sriracha, pickles, rice or tossed with noodles.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Parboiling the pork belly softens the skin for cracking.
- • Poking small holes in the skin and fat allows rendered fat to escape and the skin to puff.
- • Salting the rind and letting it rest draws moisture away for a dry surface.
- • Applying vinegar and drying the skin overnight is essential for maximum crispness.
- • Finishing at high heat (430°F) creates the final puffed, golden crackling.
Safety Warnings
- • Handle hot water and boiling pot with oven mitts to avoid burns.
- • Use a sharp knife carefully when making skin perforations and cuts.
- • When using the broiler/high heat, keep a close eye on the skin to prevent burning.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Teriyaki Chicken Chinese Buns
Soft steamed buns with a slightly sweet dough, filled with caramelized teriyaki chicken filling and crunchy bamboo shoots. A perfect match between the sweetness of the bun and the sweet‑savory flavor of teriyaki sauce.
Chinese Chicken Soup and Crispy Spring Rolls
A fragrant Chinese chicken soup, rich in ginger, cilantro and vermicelli, served with crispy chicken spring rolls. Ideal for Ramadan or a comforting meal with Asian flavors.
Authentic Shaxian Pork Wontons
A step‑by‑step guide to making the famous Shaxian (Fujian) pork wontons with a silky, elastic filling. The recipe follows Chef Ajian’s technique of finely mincing pork, beating the meat with ginger‑scallion water, and folding the wontons for a tender, soup‑filled bite. Freeze the filling or assembled wontons for quick meals later.
Chinese-Style Stir-Fried Beef with Onions
A classic Chinese dish revisited: thinly sliced steak, marinated with baking soda for exceptional tenderness, quickly stir-fried with crunchy onions, garlic and a flavorful soy‑oyster sauce, finished with a drizzle of sesame oil. Served with white rice, this dish is both simple and full of flavor.
Riz cantonais aux légumes et jambon (cuit au cuiseur à riz)
Un riz cantonais parfumé, préparé directement dans le cuiseur à riz avec des petits pois frais, carotte, champignons, jambon et une touche d'oignon sauté. Rapide, simple et idéal pour un repas quotidien.
All the Steamers I Use for Chinese Cooking (Pros, Cons, and When to Use Each!)
A comprehensive guide to the different Chinese steamers used for buns, dumplings, fish, and more. Learn how to choose the right steamer, prevent sticking, clean, and store them properly.