Fiery Sichuan Crispy Pork Belly Bites

Instructions

1. 1

   Place pork belly in a large pot, cover with water, and bring to a boil. Simmer for 30 minutes to partially cook. Drain and let cool.

   ~30 min
2. 2

   While pork is cooling, toast Sichuan peppercorns in a dry wok over medium heat until fragrant. Let cool slightly, then grind into a powder. Finely chop dried red chilies.

   ~10 min
3. 3

   Cut the partially cooked pork belly into bite-sized cubes.

   ~5 min
4. 4

   In a bowl, combine pork cubes, Shaoxing wine, soy sauce, hoisin sauce, minced garlic, minced ginger, salt, white pepper, ground Sichuan peppercorns, and chopped dried chilies. Marinate for at least 2 hours, or preferably overnight in the refrigerator.

   ~120 min
5. 5

   Heat vegetable oil in a deep fryer or wok to 350°F (175°C).

   ~15 min
6. 6

   Carefully add marinated pork belly to the hot oil in batches, ensuring not to overcrowd the fryer. Deep fry for 5-7 minutes, or until golden brown and crispy.

   ~15 min
7. 7

   Remove pork bites with a slotted spoon and drain on paper towels.

   ~2 min
8. 8

   For an extra crisp, you can double-fry the pork for another 1-2 minutes at 375°F (190°C).

   ~3 min