Ingredients

The following ingredients have 4 Servings
  • 1½ lb pork belly (with rind (675g))
  • 2 tsp salt ((divided))
  • ½ tsp ground pepper
  • ½ tsp five-spice powder

Instruction

  • Cut pork belly into 4 strips of about 6 in x 1½ in each. Then, scrape each piece of pork belly rind with knife to remove impurities. Rinse and drain.
  • Bring a pot of water to boil. Blanch pork belly in boiling water skin side down for 5 minutes**. Flip pork belly and allow it to blanch for another 5 minutes**. Remove and place pork belly skin side up on a tray.
  • Combine 1 teaspoon salt, pepper, and five-spice powder in a small bowl.
  • Pierce the pork belly skin all over with a fork. Pat dry with paper towels.
  • Pat dry rub evenly over the meat and sides of pork belly. Rub remaining 1 teaspoons salt evenly onto the rind.
  • Heat a cast iron skillet on the stove over medium heat. When hot, place pork belly strips on their side and cook for 5 minutes. Do the same for the other two sides.
  • Finally, turn the pork belly strips skin side down and continue to cook for another 5 minutes. If the skin side is not flat, you may want to press each piece down with a pair of tongs so that they touch the base of the pan and sizzle.
  • Remove and chop into smaller pieces. Serve immediately.