Dongbei Guo Bao Rou (Crispy Pork)
Tender braised pork belly wrapped in crispy fried exterior—a bold, sweet-and-sour Northeastern Chinese classic. Golden, crunchy, and deeply savory with a glossy caramelized sauce.
- Total time
- 50 min
- Servings
- 2
- Calories
- 620
- Protein
- 32g
Ingredients
- 1.5 lbs pork belly, skin-on
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- ½ oz ginger, sliced thin
- 4 whole garlic cloves, smashed
- 2 tablespoons cornstarch
- 2 whole scallions, chopped (white and green parts)
Instructions
- 1
Cut the pork belly into 2-inch cubes, cutting perpendicular to the layers so you have skin on top of each cube.
- 2
Bring a large pot of water to a boil, place pork cubes into the boiling water, and boil for 3 minutes until the surface turns pale and firm, to remove impurities.
- 3
Drain pork in a colander and rinse under cool water until the outside feels smooth and clean.
- 4
Pour 3 cups of water into the same pot, add the blanched pork, 4 tablespoons soy sauce, ginger slices, and smashed garlic cloves.
- 5
Bring to a boil over high heat, then reduce to medium-low, cover with a lid, and simmer for 40 minutes until pork is fork-tender.
- 6
Remove pork with a slotted spoon and set on a plate to cool, reserving 1 cup of the braising liquid; discard ginger and garlic.
- 7
Pat the cooled pork cubes dry on all sides using paper towels, pressing firmly so the skin is completely dry.
- 8
Dust each pork cube all over with cornstarch using a small sifter or your fingers, coating the skin and sides evenly.
- 9
Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan.
- 10
Place pork cubes skin-side down in the hot oil and do not move them for 4 minutes until the skin turns deep golden brown and crispy.
- 11
Turn pork over and fry for 2 minutes on the sides until light golden, then remove and set on a clean plate.
- 12
Pour out all but 1 tablespoon of oil from the skillet, then add 2 tablespoons rice vinegar, 2 tablespoons sugar, and the reserved 1 cup braising liquid.
- 13
Stir constantly over medium-high heat for 2 minutes until the mixture turns glossy and darkens slightly to a caramel color.
- 14
Return the fried pork to the skillet and gently turn to coat all sides in the glaze, about 1 minute, until shiny.
- 15
Transfer pork to a serving plate, pour any remaining glaze over the top, and scatter chopped scallions across the surface.
Tools you’ll need
- large pot with lid
- colander
- slotted spoon
- paper towels
- small sifter or fine-mesh strainer
- 12-inch stainless steel or cast iron skillet
- wooden spoon
- serving plate
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