The Secret to Perfect Crispy Hakka Pork Belly 客家脆皮五花肉 Singapore Zi Char Chinese Crunchy Pork Recipe

Learn how to make our Irresistible Crispy Hakka Pork Belly with this easy step-by-step tutorial. Thin slices of pork belly are marinated in a rich red tofu mixture and then fried until perfectly golden and crisp. We share the simple secrets to achieving that crunchy skin and succulent, flavour-packed meat without the fuss of complicated methods. This Hakka-style crispy fried pork belly is perfect on its own as an appetiser or served with rice as part of a main meal. Stop searching for the best Hakka fried pork belly recipe, as this quick authentic Chinese pork belly delivers bold taste every time. Give it a try and enjoy mastering this impressive dish at home. Happy cooking!

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Serves 2 - 3

Ingredients

For the Marinated Pork Belly
275g (9.70 oz) pork belly, skin removed and thinly sliced (weight taken before removing skin)
20g (0.71 oz) fermented red tofu
½ tbsp oyster sauce
1 tsp sugar
1 tbsp Chinese cooking wine (Shaoxing Huatiao wine)
1 clove garlic, grated
25ml (0.88 fl oz) water (add more if the pork seems a little dry after adding the dry ingredients)
3 tbsp cornflour
1½ tbsp rice flour
A pinch of bicarbonate of soda (baking soda)
A few dashes of white pepper
Some cooking oil