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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Place 1 kg pork belly on a cutting board, and poke the skin thoroughly with a meat pocker tool to open up the pores, ensuring oil can penetrate the fat during frying.
Watch out
Poking the skin too deeply into the meat will cause juices to leak out and make the pork dry during frying.
Hot boiling broth may splash when removing the heavy pork pieces; lift them steadily with tongs.
Fill a large pot with 2 l water, and bring it to a boil. Add 8 cloves garlic, 1 halved onion, 3 bay leaves, 3 sage leaves, 20 whole black peppercorns, 2 tbsp salt, and 1 tbsp fish sauce. Once boiling, add 1 kg pork belly, and braise for 1 hr 30 mins until the knife cuts all the way through easily and the meat is extremely tender.
local_fire_departmentMedium-high heat, 1 hour 30 minutesWatch out
Do not let the boiling liquid dry out completely during the long braising time, otherwise the meat will burn on the bottom.
Pat the boiled pork skin dry with a paper towel to remove excess liquid and moisture. Season the skin generously with 3 tbsp salt to make the skin drier, and refrigerate for 24 hours or overnight until the skin is completely dry and firm to the touch.
Watch out
Do not skip wiping the skin completely dry before adding salt, otherwise the salt will dissolve and fail to dry out the skin properly.
Hot oil will splatter violently when moist or cold meat is dropped in; lower the pork gently away from your body and use a splash guard if needed.
Heat 1 l cooking oil in a wok to 365 degrees Fahrenheit. Lower the chilled pork belly slabs skin-side down into the hot oil, and deep fry for 10 mins until the skin becomes hard, crispy, and deep golden brown.
local_fire_departmentMedium-high heat (365°F), 10 minutesWatch out
Do not crowd the wok with too many pieces at once, otherwise the oil temperature will drop and the skin will turn soggy instead of crispy.
In a glass mixing bowl, combine 0.5 cup apple cider vinegar, 0.5 cup coconut vinegar, 3 cloves garlic, 1 tsp black peppercorns, 1 tsp salt, and 2 sliced Thai chilis, and mix them together to create the spiced dipping sauce.
Watch out
Do not add too many Thai chilis at once if serving guests with low spice tolerance, otherwise the dipping sauce will become overwhelmingly hot.
