Dongbei Guo Bao Rou (Crispy Pork)

Step 1

Cut the pork belly into 2-inch cubes, cutting perpendicular to the layers so you have skin on top of each cube.

Step 2

Bring a large pot of water to a boil, place pork cubes into the boiling water, and boil for 3 minutes until the surface turns pale and firm, to remove impurities.

Step 3

Drain pork in a colander and rinse under cool water until the outside feels smooth and clean.

Step 4

Pour 3 cups of water into the same pot, add the blanched pork, 4 tablespoons soy sauce, ginger slices, and smashed garlic cloves.

Step 5

Bring to a boil over high heat, then reduce to medium-low, cover with a lid, and simmer for 40 minutes until pork is fork-tender.

Step 6

Remove pork with a slotted spoon and set on a plate to cool, reserving 1 cup of the braising liquid; discard ginger and garlic.

Step 7

Pat the cooled pork cubes dry on all sides using paper towels, pressing firmly so the skin is completely dry.

Step 8

Dust each pork cube all over with cornstarch using a small sifter or your fingers, coating the skin and sides evenly.

Step 9

Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan.

Step 10

Place pork cubes skin-side down in the hot oil and do not move them for 4 minutes until the skin turns deep golden brown and crispy.

Step 11

Turn pork over and fry for 2 minutes on the sides until light golden, then remove and set on a clean plate.

Step 12

Pour out all but 1 tablespoon of oil from the skillet, then add 2 tablespoons rice vinegar, 2 tablespoons sugar, and the reserved 1 cup braising liquid.

Step 13

Stir constantly over medium-high heat for 2 minutes until the mixture turns glossy and darkens slightly to a caramel color.

Step 14

Return the fried pork to the skillet and gently turn to coat all sides in the glaze, about 1 minute, until shiny.

Step 15

Transfer pork to a serving plate, pour any remaining glaze over the top, and scatter chopped scallions across the surface.