Crispy Chinese Pork Belly Recipe: A Flavorful Family Favorite

Succulent and mouthwatering chinese pork belly dances between crispy exterior and tender meat that melts in your mouth.

Layers of rich flavor promise an unforgettable culinary adventure.

Home cooks can easily master this classic dish with simple techniques.

Marinating transforms ordinary ingredients into something extraordinary.

Salt, soy sauce, and five-spice powder create magical combinations that elevate humble pork.

Complex yet straightforward, this recipe connects you with traditional chinese cooking methods.

You’ll want to gather ingredients and start cooking right now.

Fun Ways To Try Rick Stein Chinese Pork Belly

• Leaner Protein Switch: Replace pork belly with chicken thighs for a lower-fat version that still maintains rich flavor and tender texture.
• Vegetarian Adaptation: Substitute pork with firm tofu or tempeh, using similar marinading and glazing techniques to create a plant-based alternative with comparable depth of taste.
• Spicy Sichuan Style: Increase chilli content and add Sichuan peppercorns for a more intense, numbing heat that transforms the original recipe into a fiery regional variation.
• Low-Carb Option: Eliminate sugar from glaze, replace with monk fruit sweetener and reduce wine quantity to create a keto-friendly version that maintains the authentic cooking method.

Perfect Pairings With Rick Stein Chinese Pork Belly

• Enhance Flavor Harmony: Pair this rich, caramelized pork belly with a crisp Riesling that cuts through the fattiness and complements the sweet-savory notes.
• Balanced Side Dish: Serve alongside steamed jasmine rice to soak up the delicious glaze and provide a neutral backdrop for the intense pork flavors.
• Texture Contrast: Add pickled cucumber salad with rice vinegar and sesame oil to introduce a bright, tangy element that refreshes the palate between bites of the succulent pork.
• Temperature Play: Chill some Asian-style cucumber pickles to create a cool, crunchy counterpoint to the warm, tender meat, enhancing the overall dining experience.

How To Store Rick Stein Chinese Pork Belly The Right Way

• Store leftover pork belly in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent moisture buildup.
• Wrap individual portions tightly in plastic wrap, then place in freezer bags. Freeze for maximum 2 months to maintain optimal flavor and texture.
• Preheat oven to 325°F. Place pork in a baking dish with a splash of stock or water. Cover with foil and warm for 10-15 minutes until heated through.
• Place pork on a microwave-safe plate, sprinkle with a little water, and cover with a damp paper towel. Heat in 30-second intervals, checking to prevent drying out.

FAQs About Rick Stein Chinese Pork Belly

• What makes pork belly tender in this recipe?

Slow simmering in stock and aromatics breaks down tough muscle fibers, creating incredibly soft and melt-in-your-mouth meat texture.

• Is pork belly a healthy protein choice?

While delicious, pork belly is high in fat, so it’s best enjoyed in moderation as an occasional treat rather than a regular meal.

• Why do we dry the pork before frying?

Drying removes moisture, ensuring crispy exterior and preventing oil splatter during frying, which helps achieve that perfect golden-brown color.

• Can I substitute rice wine in the recipe?

Yes, you can use dry sherry or mirin as alternative substitutes that provide similar depth and sweetness to the cooking liquid.

Why Rick Stein Chinese Pork Belly Is Packed With Flavor

• Melt-in-Your-Mouth Magic: Slow simmering transforms tough pork belly into an incredibly tender delicacy that practically dissolves on your tongue with rich, deep flavor.
• Master Complex Techniques: This recipe introduces home cooks to authentic Chinese braising methods, allowing you to elevate your culinary skills and impress family and friends with restaurant-quality cooking.
• Flavor Explosion: The combination of sweet, savory, and umami elements creates a complex taste profile that delights the palate, making every bite a memorable culinary experience.
• Crowd-Pleasing Centerpiece: Perfect for dinner parties, family gatherings, or special occasions where you want to serve a show-stopping main dish that guarantees rave reviews and second helpings.

What You’ll Need For Rick Stein Chinese Pork Belly

• Pork Belly: A succulent cut of meat with rich layers of fat that provide incredible flavor and tenderness.

• Garlic, Ginger: These classic Asian ingredients add depth and warmth to the pork's flavor profile.
• Sugar: Helps create a caramelized glaze and balances the savory elements of the dish.

• Stock: Provides moisture and enhances the overall richness of the pork.
• Wine: Adds complexity and helps tenderize the meat during the cooking process.
• Oil: Used for frying the pork to achieve a golden, crispy exterior.

• Chilli, Spring Onion: Fresh ingredients that add color, heat, and a bright finish to the dish.

How To Make Rick Stein Chinese Pork Belly At Home

Step 1: Prepare Flavor-Packed Liquid Base

Create a delicious simmering bath for the pork belly by combining aromatic stock with minced garlic, freshly grated ginger, granulated sugar, and a splash of rich cooking wine. Let the pork gently cook in this flavorful liquid for two full hours, allowing the meat to become tender and absorb all the incredible seasonings.

Step 2: Prepare Pork for Crispy Transformation

Remove the pork from the cooking liquid and carefully pat it completely dry using paper towels. Slice the meat into beautiful, uniform chunks that will crisp up perfectly during cooking.

Step 3: Craft Glossy Glaze

In a separate mixing bowl, whisk together the glaze ingredients until they form a smooth, shiny mixture that will coat the pork with a beautiful, rich finish.

Step 4: Create Golden Crispy Exterior

Heat oil in a heavy skillet or wok. Carefully place the pork chunks into the hot oil, frying them until they develop a gorgeous golden-brown crust that’s crispy and irresistible.

Step 5: Glaze to Perfection

Pour the prepared glaze over the golden pork, continuing to cook until the sauce becomes thick, sticky, and develops a deep, dark color that clings beautifully to each piece of meat.

Step 6: Serve with Fresh Garnish

Transfer the glazed pork to a serving platter. Sprinkle with freshly chopped red chili and thinly sliced green onions to add a pop of color and bright, fresh flavor. Serve piping hot and watch everyone’s eyes light up with excitement.

Pro Tips For Cooking Rick Stein Chinese Pork Belly

• Prevent Toughness: Pat pork belly completely dry before frying to ensure a crispy, golden exterior and prevent oil splattering.
• Control Braising Liquid: Use low-sodium stock to manage salt levels and create a more balanced flavor profile.
• Master Caramelization: Cook glaze slowly over medium heat to develop deep, rich colors without burning the sauce.
• Slice with Precision: Cut pork belly into uniform chunks for even cooking and attractive presentation.
• Rest and Absorb: Allow cooked pork to rest for a few minutes after glazing to help meat absorb maximum flavor.

Chinese Pork Belly Recipe

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4.8 from 26 reviews

• Total Time: 2 hours 30 minutes
• Yield: 4 1x

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Description

Succulent Chinese pork belly delights with melt-in-mouth tenderness and rich, caramelized flavors that dance across palates. Crisp skin and tender meat create a harmonious balance you’ll crave from first irresistible bite.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 1 kg (2.2 pounds) pork belly, rindless, sliced

Liquid Base:

• 1 L (4.2 cups) hot chicken stock
• 1 tablespoon rice wine
• 2 tablespoons honey
• 3 tablespoons dark soy sauce

Aromatics and Seasonings:

• 1 thumb ginger, minced
• 3 garlic cloves, chopped
• 1 tablespoon caster sugar
• 2 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 1 red chili, chopped
• 1 teaspoon lemongrass paste
• Salt and pepper

Garnish:

• Chopped spring onions
• Extra chili

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Instructions

1. Gently immerse pork belly in a fragrant liquid mixture of aromatic stock, crushed garlic, minced ginger, granulated sugar, and rich cooking wine, allowing it to softly bubble and tenderize for approximately 120 minutes.
2. Carefully remove pork from liquid and meticulously pat dry using paper towels, ensuring surface moisture is completely eliminated.
3. Slice the tender meat into uniform, substantial chunks that will showcase the meat’s luxurious texture.
4. Whisk glaze ingredients thoroughly in a separate mixing vessel, creating a harmonious blend of flavors.
5. Heat culinary oil in a robust skillet over medium-high temperature, strategically positioning pork pieces to achieve a golden, crisp exterior through even frying.
6. Cascade prepared glaze over sizzling pork, allowing the liquid to caramelize and transform into a glossy, mahogany-toned coating through continuous stirring and reducing.
7. Transfer gloriously glazed pork to a serving platter, garnishing with vibrant sliced red chilli and delicate, emerald-green spring onion rings to enhance visual and flavor complexity.

Notes

• Pat the pork belly completely dry to ensure a crispy exterior and prevent oil splattering during frying.
• Marinate the meat overnight in the stock mixture for deeper, more intense flavor absorption.
• Choose a fatty cut of pork belly for maximum tenderness and rich, melt-in-your-mouth texture.
• Adjust cooking time based on meat thickness to prevent overcooking or undercooking.

• Prep Time: 15 minutes
• Cook Time: 2 hours 15 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 608 kcal
• Sugar: 14 g
• Sodium: 1150 mg
• Fat: 50 g
• Saturated Fat: 17 g
• Unsaturated Fat: 30 g
• Trans Fat: 0.5 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 20 g
• Cholesterol: 85 mg