Double Cooked Pork Belly Recipe
Make Double Cooked Pork Belly Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Belly & Marinade
First-cook Aromatics & Braising Liquid
Cooling, Drying & Coating
Finishing Sauce (optional)
Garnish (optional)
Method
Pork Belly & Marinade
- 1
Trim and Score
Pat the pork belly dry with paper towels. Trim any ragged edges so the piece is an even rectangle if needed. Lightly score the skin in a shallow crosshatch (do not cut into the meat) with a sharp knife; this helps render fat and crisp the skin.
- 2
Season & Marinate
Rub kosher salt evenly over the meat and skin. In a small bowl combine 3 tbs light soy sauce, 2 tbs Shaoxing wine, 1 tsp sugar and 1/2 tsp white pepper. Rub the mixture into the meat side (not the skin). Let sit uncovered in the refrigerator for 1–2 hours to dry the skin slightly (or up to overnight for better dryness).
First-cook Aromatics & Braising Liquid
- 3
Prepare Braising Liquid
In a large pot wide enough to hold the pork belly, add 1500 ml water, sliced ginger, halved green onions, 2 star anise, 1 tsp Sichuan peppercorns (if using), 1 tbs rock or brown sugar, 2 tbs light soy sauce and 1 tsp dark soy sauce. Bring to a gentle simmer over medium heat.
- 4
Poach Pork Belly (first cook)
Add the pork belly to the simmering liquid skin-side up. Reduce heat so the liquid stays at a gentle simmer (avoid a rolling boil). Simmer, covered partially, for 45–60 minutes until the meat is tender when pierced with a skewer but still holds shape. Turn the pork once halfway through so it cooks evenly, keeping skin up if possible. If the water level drops, top up with hot water to keep the pork mostly submerged (skin may be above liquid).
- 5
Cool in Ice Bath
Prepare a large bowl with 6 cups of ice and enough cold water to make an ice bath. When pork is cooked, remove from pot and immediately submerge in the ice bath for 10–15 minutes to stop cooking and tighten the skin. Reserve 100–150 ml of the braising liquid if you want to make a finishing glaze.
- 6
Dry the Skin
Remove pork from ice bath and pat completely dry with paper towels. For best results, place on a wire rack and refrigerate uncovered for 1–2 hours to dry the skin further (or use a fan). The dryer the skin, the crisper it will get during frying.
Cooling, Drying & Coating
- 7
Slice and Coat
Cut the cooled pork belly into 2–3 cm (3/4–1") thick slices. Lightly dust each slice on the meat and skin edges with 3 tbs cornstarch; shake off excess. The starch creates a thin crust that helps crisp the exterior.
- 8
Heat Oil
In a heavy-bottomed pot or deep skillet, add neutral oil and heat to 160°C (320°F) for the first fry. If you don’t have a thermometer, heat until oil shimmers and a small piece of bread sizzles gently.
- 9
First Fry (render and cook through)
Working in batches, fry the pork slices at 160°C for 5–7 minutes until the fat is rendered and the exterior is lightly golden. Use a slotted spoon to transfer slices to a wire rack or paper towel-lined tray to drain. Let rest 5–10 minutes.
- 10
Second Fry (crisp)
Increase oil temperature to 190°C (375°F). Fry the slices again, in batches, for 1–2 minutes until the skin and coating are deeply golden and very crisp. Be careful—hot fat will sputter as moisture pops. Remove and drain on a wire rack. If skin crisps unevenly, a quick blast under a very hot broiler for 1–2 minutes can help (watch closely to avoid burning).
Finishing Sauce (optional) & Serve
- 11
Make Glaze
If using a finishing sauce, combine 2 tbs hoisin, 1 tbs light soy, 1 tbs honey, 1/2 tsp sesame oil and 1 tbs reserved braising liquid or water in a small saucepan. Warm over low heat, whisking until smooth and slightly thickened (about 1–2 minutes). Taste and adjust seasoning.
- 12
Toss or Brush
Either toss the crispy pork briefly in the warm glaze to coat (this will soften the crust slightly) or brush the glaze on the pork just before serving for a glossy finish while keeping maximum crispness.
- 13
Garnish & Serve
Arrange pork on a platter, sprinkle with thinly sliced scallions and toasted sesame seeds. Serve immediately with steamed rice, pickled vegetables, or scallion pancakes.