Crispy Pork Belly
Posted April 21, 2015 by Jin Kung
Prep :  40 minCook :  300 minReady Time 5 hour, 40 minServings: 6-8


  • 1.5 kilograms pork belly bone off, skin on
  • cold water enough to cover pork belly
  • 250 millilitres white cooking wine
  • 1 handful peppercorns
  • 1 teaspoon ginger sliced
  • 20 grams star anise

Palm Sugar, Kaffir Lime Leaf and Rice Vinegar Syrup

  • 100 grams palm sugar
  • 100 millilitres water
  • 100 millilitres soy sauce
  • kaffir lime leaf chopped
  • 6 piece long red chillis chopped
  • 5 clove garlic crushed
  • 50 grams fried onion
  • 150 millilitres rice vinegar


  • mint leaves
  • chilli seeded, juilenned
  • crushed peanuts


  1. Preheat oven to 160 degree
  2. Place pork belly in a deep tray and add all braising liquid ingredients in, and then fill up with cold water to cover the pork belly.
  3. Cover the tray with foil.
  4. Braise in the oven for 4 hours or till tender.
  5. Once cooked, pour the stock out and remove all spices from pork belly.
  6. Cover the pork belly with baking paper and keep in fridge overnight and cut into bite sizes next day.
  1. Put all ingredients in a sauce pan except the rice vinegar, bring to boil and simmer for 1 hour to release all flavour from spices.
  2. Drain the sauce and add rice vinegar then mix well.
  1. Fry the cut pork belly till the skin is nice crispy. Heat up some palm sugar and rice vinegar syrup in a sauce pan and soaking fried pork belly in the syrup for 30 seconds.
  2. Blanching some baby bok Choy and place bowl, nicely place pork belly on the top of it. Sprinkle some crushed peanuts and herbs on the top to finish up!