FationateFoodBelly • Easy Recipes

Ingredients

• 2 lbs pork belly, skin on
• 3 ginger slices
• 1 tbsp salt
• 2 bay leaves
• 1 scallion
• 1 tbsp whole black peppercorns
• 2 cups of water
• 1 tbsp Shaoxing wine
• Oil, for deep frying

Instructions

1. Place pork belly in a pot and add enough water to cover. Add salt, gingers, bay leaves, peppercorns, scallion and Shaoxing wine. Bring to a boil until the pork is tender but not falling apart.
2. Remove the pork belly from the pot and pat it completely dry with paper towels. You can refrigerate it uncovered for a few hours or overnight, this helps the skin dry out and crisp up better later.
3. Once dry, cut the pork belly into strips about 3-4 inches long.
4. Heat oil in a deep pot or wok over medium-high heat. Carefully add the pork belly pieces and fry until the skin blisters and turns golden brown and crispy, about 5–8 minutes per batch.
5. Remove the pork and place it on a wire rack or paper towel to drain excess oil. Let it rest for a few minutes before serving.