Fujian Five Spice Pork Rolls

Step 1

Pat the pork belly dry with a clean kitchen towel, pressing gently across the entire surface to remove any moisture.

Step 2

Place the pork belly on a cutting board and slice it lengthwise into four rolls, each about 1.5 inches thick and 3 inches long.

Step 3

Mince the ginger until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—and place in a small bowl.

Step 4

Mince the garlic cloves until pieces are the same size as the ginger, and add them to the bowl with the ginger.

Step 5

Stir the soy sauce, five-spice powder, minced ginger, and minced garlic together in the small bowl until fully combined.

Step 6

Coat each pork roll generously with the spice mixture, rubbing it into all surfaces so no marinade is left in the bowl.

Step 7

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, about 90 seconds.

Step 8

Carefully place the four pork rolls into the hot oil skin-side down and cook for 4 minutes without moving them, until the skin turns deep golden brown.

Step 9

Flip each pork roll and cook for another 3 minutes until the second side is also golden brown and the meat feels firm when you press it lightly.

Step 10

Add the scallion pieces around the pork rolls in the pan and stir them for 30 seconds until fragrant.

Step 11

Transfer the pork rolls and scallions to a serving plate and drizzle any pan juices over the top before serving.