Ingredients
- 500 g pork belly, skin-on
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp five-spice powder
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- Salt, to taste
- Green onions, sliced (for garnish)
Preparation
- Place the pork belly in a pot and cover with water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until tender. Remove and allow it to cool completely.
- Cut the cooked pork belly into bite-sized pieces.
- In a bowl, combine soy sauce, hoisin sauce, five-spice powder, and minced garlic. Mix well.
- Heat vegetable oil in a pan over high heat. Fry the pork belly pieces until golden brown and crispy on all sides.
- Drain excess oil, then toss the crispy pork belly in the prepared sauce until evenly coated.
- Transfer to a serving plate and garnish with sliced green onions. Serve hot.
