Crispy Soy Pork Belly with Chili Oil
Seared pork belly with crackling skin, glazed in soy and ginger, finished with chili oil and scallions. A 20-minute shortcut to siu yuk's crispy-tender glory.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 1.25 lb pork belly, skin-on
- 3 tbsp soy sauce
- 1 tbsp ginger, minced
- 1 tbsp rice vinegar
- ½ tbsp granulated sugar
- 2 tbsp chili oil
- 3 stalks scallions, sliced
- 1 tsp sesame seeds
Instructions
- 1
Pat pork belly dry with paper towels. Cut into 1-inch thick slabs.
- 2
Heat a large skillet over medium-high until hot, ~2 minutes. Place pork skin-side down; do not move.
- 3
Sear skin until deep golden and crackling, 6-7 minutes. Flip and sear meat side 2-3 minutes until edges brown.
- 4
Stir ginger into soy sauce, vinegar, and sugar. Pour over pork, tilting pan to coat skin.
- 5
Reduce heat to medium. Simmer 3 minutes, spooning glaze over skin until it gets sticky and dark.
- 6
Slide onto a plate. Drizzle chili oil over skin, scatter scallions and sesame seeds. Serve hot.
Tools you’ll need
- paper towels
- sharp knife
- 12-inch stainless steel or cast iron skillet
- small bowl
- spoon
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