Crispy Pork Recipe (Sichuan Style)

pork belly

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner while pork shoulder is more economical.

sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: white pepper

Black pepper provides a similar heat but with a different flavor profile.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

black vinegar

🥗Healthier: balsamic vinegar

💰Cheaper: apple cider vinegar

Balsamic vinegar offers a sweeter alternative.

Prepare the pork belly by scoring the skin in a crosshatch pattern.

Boil water in a large pot and add salt, ginger, garlic, and spices.

Submerge the pork belly in the boiling water for 10-15 minutes.

Remove the pork and pat it dry with paper towels.

Rub the skin with salt and five-spice powder, ensuring it penetrates the cuts.

Allow the pork to air dry in the refrigerator for at least 4 hours or overnight.

Preheat the oven to 375°F (190°C).

Place the pork belly on a rack in a roasting pan, skin side up.

Roast for 30 minutes until the skin starts to blister.

Increase the oven temperature to 450°F (232°C) and roast for an additional 20-30 minutes until the skin is crispy and golden brown.

Remove the pork from the oven and let it rest for 10 minutes before slicing.

Serve with a dipping sauce made of soy sauce, rice vinegar, and chili flakes.

Cooking Techniques

Spice Level: