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Chinese salt and pepper pork belly bites with pak choi and Jasmine rice.
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Chinese Salt and Pepper Belly Pork Recipe

My take on salt and pepper pork belly rocks chunks of belly draft braised in Shaoxing wine and Lao Gan Ma (crispy chilli oil) before being tossed in a spicy Szechuan peppercorn based seasoning.
Course Main Course
Cuisine Anglo Chinese
Keyword chinese salt and pepper pork recipe, salt and chilli belly pork recipe, salt and pepper belly pork
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 Servings
Calories 733kcal
Author Brian Jones

Ingredients

  • 400 g Pork Belly Strips 14oz
  • 75 ml Shaoxing Wine
  • 1 tablespoon Chinkiang Vinegar ⅓ Cup
  • 1 tablespoon Light Soy Sauce
  • 1 tablespoon Crispy Chilli Oil Lao Gan Ma

For the Salt and Pepper Seasoning:

  • 2 Red Chilli Peppers
  • 4-5 Spring Onions
  • 2 teaspoon Black Peppercorns
  • 1 teaspoon Szechuan Peppercorns
  • ⅛ teaspoon White Pepper
  • ½ teaspoon Chinese Five Spice
  • 1 teaspoon Coarse Sea Salt

Instructions

  • Cut the pork belly into bite-sized pieces and place it in a wok over a medium-low heat. Cook gently until some of the fat starts to render out (5-6 minutes).
    Salt and Pepper Pork Belly process shot 1 of 9
  • Turn the heat up to high and fry the pork until it is nicely coloured on all sides.
    Salt and Pepper Pork Belly process shot 2 of 9
  • When the pork is nicely coloured, reduce the heat to medium and add the Shaoxing wine, chinkiang vinegar, soy sauce and lao gan ma, then pour in enough water to just cover the pork (around 450-475ml or 1¾-2 cups). Stir and cook over a gentle boil until all of the water has evaporated (Approximately 40-50 minutes).
    Salt and Pepper Pork Belly process shot 3 of 9
  • Whilst the pork is cooking, coarsely grind the black pepper and Szechuan pepper corns in a pestle and mortar or spice grinder and add it to a bowl.
    Salt and Pepper Pork Belly process shot 5 of 9
  • Finely slice the spring onions and add them to the bowl.
    Salt and Pepper Pork Belly process shot 6 of 9
  • Remove the stems and seeds from the chilli peppers and dice them as small as you can. Add them to the bowl along with the white pepper, Chinese five spice and coarse sea salt, then give it a mix.
    Salt and Pepper Pork Belly process shot 8 of 9
  • When the liquid has evaporated from the pork, you should be left with some fat in the bottom of the pan, and the pork will begin frying again.
    Salt and Pepper Pork Belly process shot 4 of 9
  • Turn the heat up, and when the meat begins to sizzle and go crispy, add the salt and pepper seasoning and stir-fry for 1 minute before serving.
    Salt and Pepper Pork Belly process shot 9 of 9

Video

Nutrition

Serving: 1 | Calories: 733kcal | Carbohydrates: 11g | Protein: 49g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 32g | Cholesterol: 170mg | Sodium: 1937mg | Fiber: 3g | Sugar: 3g
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