Pan Fried Crispy Chinese Salt & Pepper Pork Belly

Steps

1. 1

   Slice the pork belly into bite-sized pieces, approximately 1/4 inch thick.

2. 2

   In a medium bowl, season the pork belly with salt, white pepper, and Chinese five spice powder. Toss to coat evenly.

3. 3

   Add the cornstarch to the seasoned pork belly and toss until each piece is lightly and evenly coated.

4. 4

   Heat a large skillet or wok over medium-high heat and add the vegetable oil.

5. 5

   Place the pork belly slices in the pan in a single layer. Fry for 3-4 minutes per side until the fat has rendered and the edges are golden brown and crispy.

   Start 3-minute timer
6. 6

   Remove excess oil from the pan, leaving about a tablespoon.

7. 7

   Add the minced garlic, minced ginger, and sliced red chili to the pan with the pork.

8. 8

   Stir-fry for 1-2 minutes until the aromatics are fragrant and the garlic is golden.

   Start 1-minute timer
9. 9

   Toss in the chopped green onions and give it a final stir to combine.

10. 10

    Serve immediately while hot and crispy.