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pork belly

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner while chicken thighs provide a more economical option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent; potato starch is usually cheaper.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil offers health benefits, while canola oil is a budget-friendly option.

Prepare the pork belly by making shallow cuts on the skin and poking holes with a skewer.

Rub the inside of the pork belly with the seasoning ingredients (five-spice powder, soy sauce, vinegar, pepper).

Dry the pork belly in the refrigerator for 8-12 hours without wrapping.

For the first baking, create a tray with aluminum foil, place the pork belly on it, and evenly apply 1 tablespoon of vinegar on the skin.

Generously cover the skin with coarse salt.

Bake in a preheated oven at 170°C (338°F) for 40 minutes.

Remove the salt and pat the remaining moisture with a paper towel.

For the second baking, apply 1 tablespoon of vinegar on the skin again and bake at 230°C (446°F) for 40 minutes.

If using a small oven or air fryer, lower the temperature to 200°C (392°F) and check while cooking for about 30 minutes until the surface is crispy.

Let the pork rest for more than 10 minutes to stabilize the juices.

Slice into bite-sized pieces and serve with XO sauce, honey, oyster sauce, and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens