Shanxi-style Crispy Pork Belly

Ingredients

While the original Cameroonian dish, Mbatan kawali, features a different set of spices and cooking techniques, the adaptation to Shanxi cuisine brings a unique twist. The Shanxi-style Crispy Pork Belly incorporates traditional Shanxi spices and slow-cooking methods, resulting in a dish that showcases the flavors and culinary traditions of Shanxi province. We alse have the original recipe for Mbatan kawali, so you can check it out.

• 1 kg (2.2 lbs) pork belly 1 kg (2.2 lbs) pork belly
• 2 tablespoons Shanxi vinegar 2 tablespoons Shanxi vinegar
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced 1 tablespoon garlic, minced
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/4 teaspoon Chinese cinnamon 1/4 teaspoon Chinese cinnamon
• 1/4 teaspoon Sichuan peppercorns 1/4 teaspoon Sichuan peppercorns
• 1/4 teaspoon chili flakes (optional) 1/4 teaspoon chili flakes (optional)
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the Shanxi vinegar, soy sauce, Shaoxing wine, minced ginger, minced garlic, five-spice powder, salt, white pepper, Chinese cinnamon, Sichuan peppercorns, and chili flakes (if using).
3. 3.
   Place the pork belly in a large dish and pour the marinade over it, ensuring it is evenly coated. Let it marinate for at least 2 hours, or overnight for best results.
4. 4.
   Heat a large frying pan over medium heat and add enough vegetable oil to cover the bottom of the pan.
5. 5.
   Carefully place the marinated pork belly in the hot oil, skin side down. Fry for 5-7 minutes, or until the skin is golden and crispy.
6. 6.
   Transfer the pork belly to a baking dish and roast in the preheated oven for 1 hour, or until the meat is tender and cooked through.
7. 7.
   Remove from the oven and let it rest for a few minutes before slicing into thick pieces.
8. 8.
   Serve the Shanxi-style Crispy Pork Belly hot and enjoy!

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a good balance of meat and fat for the best results. Score the skin before marinating to help achieve a crispy texture.

Tips & Tricks

• For an extra crispy skin, pat the pork belly dry with paper towels before frying.
• If you prefer a spicier flavor, increase the amount of chili flakes in the marinade.
• Serve the Shanxi-style Crispy Pork Belly with steamed rice and stir-fried vegetables for a complete meal.
• Leftovers can be stored in the refrigerator and reheated in the oven for a few minutes to maintain the crispy texture.
• Experiment with different dipping sauces, such as hoisin sauce or sweet chili sauce, to enhance the flavors.

Serving advice

Serve the Shanxi-style Crispy Pork Belly as a main dish, accompanied by steamed rice and your choice of stir-fried vegetables. Garnish with fresh cilantro or green onions for added freshness.

Presentation advice

Arrange the sliced pork belly on a serving platter, ensuring the crispy skin is visible. Drizzle a small amount of Shanxi vinegar over the top for an extra touch of authenticity. Serve with a side of steamed rice and vibrant stir-fried vegetables to create an appealing and balanced plate.