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Ingredients (one per line)
1 kg pork belly, skin on 2 tablespoons salt 1 tablespoon black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon five-spice powder 2 cups water 2 cups jasmine rice 4 cups water (for rice) 2 tablespoons vegetable oil
Instructions (one step per line)
Score the skin of the pork belly in a crisscross pattern — 5 minutes Rub the pork belly with salt, black pepper, garlic powder, onion powder, and five-spice powder — 5 minutes Place the pork belly in a pot and add 2 cups of water; bring to a boil — 10 minutes Reduce heat and simmer for 1 hour, covered — 1 hour Remove pork belly from pot and let it cool for 10 minutes — 10 minutes Pat the skin dry with paper towels — 5 minutes Heat vegetable oil in a pan over medium heat — 5 minutes Fry the pork belly skin side down until crispy — 15 minutes Flip the pork belly and cook for an additional 10 minutes — 10 minutes Remove from pan and let rest for 5 minutes — 5 minutes In a separate pot, rinse the jasmine rice under cold water until water runs clear — 5 minutes Combine rinsed rice with 4 cups of water in a pot; bring to a boil — 10 minutes Reduce heat to low, cover, and cook for 15 minutes — 15 minutes Fluff the rice with a fork and serve with crispy pork belly — 5 minutes
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