Ingredients
- 500g pork belly
- 2 tbsp Vegetable oil for frying
- Pork seasoning mix:
- 1 tsp five-spice powder
- 1 tsp salt
- 1 tsp sesame oil
- ½ tsp sugar
- ½ tsp white pepper
- ½ tsp chicken powder
- Pork blanching liquid:
- 250ml water
- 3 bay leaves
- 1 tsp white peppercorns
- 2 tbsp Chinese cooking wine
- Crisping agents:
- ½ tsp baking soda
- 1 tbsp vinegar
- To serve:
- 2 cups steamed rice
- 2 pak choi, quartered
- 1 spring onion, chopped
- 4 tbsp hoisin sauce
Method
- For best results, refrigerate the pork belly uncovered overnight. Before cooking, score the underside with shallow cuts to help the seasoning penetrate.
- In a small bowl, combine the five-spice powder, salt, sugar, white pepper, chicken powder, and sesame oil. Rub the mixture evenly into the underside of the pork, avoiding the skin.
- In a pot, add water, bay leaves, white peppercorns, and Chinese cooking wine. Bring to a simmer and place the pork belly skin-side down. Simmer gently for 10 minutes to prepare the skin for crisping.
- Remove the pork from the pot and pat it dry with paper towels. Use a fork or needle to poke holes all over the skin—more holes will result in a crispier texture.
- Mix the baking soda and vinegar, then brush evenly over the skin.
- Heat oil in a pan over the lowest heat possible. Place the pork belly skin-side down and cook with the lid on for 20 minutes, checking occasionally.
- While the pork is cooking, prepare the rice. When the rice has 5 minutes remaining, place the quartered pak choi on top to gently steam. Turn off the heat and leave covered until ready to serve.
- After 20 minutes, check if the pork skin is crispy. If needed, add a little more oil and cook uncovered for another 5–10 minutes until fully crisp.
- Slice the pork and serve over steamed rice with pak choi, spring onions, and hoisin sauce.
Product used in recipe
- LEE KUM KEE - LKK CHICKEN BOUILLON POWDER 273G
