Gastronomixs

Chinese crispy pork belly

A traditional Chinese method of preparation normally used on Peking duck.

Creation by Romano de Vries, student at Cas Spijkers Academie, Breda, the Netherlands.

Chinese crispy pork belly

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Ingredients

1000

g

pork belly

8

whole

spring onions

100

g

ginger

40

g

shaoxing rice wine

22

g

salt

12

g

Szechuan peppercorns

2

whole

star anise

50

g

light soy sauce

120

g

cornflour

1

l

sunflower oil

Preparation method

  • Put the spring onions, ginger, rice wine, salt, peppercorns and star anise in a food processor and grind into a fine mixture.
  • Marinate the pork belly with this mixture for 24 hours.
  • Steam the pork belly in an oven at 70°C  for 1 hour and 45 minutes.
  • Coat the pork with the light soy sauce and then roll it in the cornflour.
  • Set aside the pork in the refrigerator for several hours to dry.
  • Now place the pork belly on a sieve suspended above a pan and repeatedly pour oil at a temperature of 200°C over the pork belly until it is crispy and golden brown.  

Serving suggestions

  • Cut into pieces and serve on a steamed bread roll with hoisin sauce.
  • As a component in a lukewarm salad.
  • As a component in a main dish with rice or noodles.
  • With cucumber, fresh herbs and hoisin sauce in a Peking duck pancake.

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