Crispy Pork Belly with Leeks & Chili Oil
Hui guo rou reimagined for weeknights: crispy pork belly seared until it shatters, tossed with tender leeks and a punchy soy-chili glaze. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- ¾ lb pork belly, skin-on
- 3 medium leeks, white and light green parts
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp chili oil or chili crisp
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
Instructions
- 1
Cut pork belly into 1-inch cubes. Slice leeks into 1/2-inch rounds, rinse well.
- 2
Heat a large skillet over medium-high. Add pork skin-side down; render fat until skin crisps, ~8 minutes. Flip and sear meat side until golden, ~3 minutes.
- 3
Remove pork to a plate. Pour off all but 1 tbsp fat. Add leeks; sauté until soft and slightly charred, ~4 minutes.
- 4
Add garlic and ginger; cook until fragrant, ~30 seconds. Stir in soy sauce, vinegar, and chili oil.
- 5
Return pork to skillet. Toss everything together for 1 minute until coated and heated through.
- 6
Serve immediately over steamed white rice or with a simple side of blanched bok choy.
Tools you’ll need
- 12-inch cast iron or heavy skillet
- cutting board
- chef's knife
- wooden spoon
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