Crispy Water-Fried Pork Belly
This Water-Fried Pork Belly is a popular one-pan cooking method in Taiwan that's surprisingly easy and beginner-friendly. The pork is first gently cooked with a little water, then crisped in its own rendered fat, creating juicy, flavourful pork belly with irresistibly crispy edges.
Ingredients
- 240 g pork belly, cut into 3 large pieces
- 30 ml cooking wine
- 2–3 spring onion stems
- 3–5 slices of ginger
- Water enough to come halfway up the pork
Optional to serve
- Dipping sauce of your choice
- Salt and pepper
Instructions
- Prepare the Pork: Place the pork belly in a frying pan. Add enough cold water to come halfway up the sides of the pork. Add the cooking wine, spring onion stems, and ginger slices.
- Cook the Pork: Bring to a gentle boil over medium heat. Skim off any foam or impurities that rise to the surface.
- Render the Fat: Continue cooking until all the water has evaporated. Remove the ginger and spring onion, then allow the pork to fry in its own rendered fat. If there's excess oil, carefully wipe some away with kitchen paper.
- Crisp the Pork: Turn the pork occasionally until all sides are golden brown and crispy. If the fat starts to splatter, partially cover the pan with a lid.
- Serve: Slice the pork into bite-sized pieces and serve with your favourite dipping sauce, or simply season with salt and pepper.
The cooking wine, ginger, and spring onion help reduce any unwanted porky odours while subtly enhancing the flavour of the meat.
Video
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