Zouyou Douchi Kou Rou (Crispy Pork Belly with Fermented Black Beans)
A classic Hunan dish: pork belly is boiled, fried, then steamed to achieve a wrinkled, crispy skin. Fermented black beans infuse the meat with a rich, savory depth—unctuous yet not greasy.
Ingredients
10 items- Pork belly 500 g
- Fermented black beans 2 tbsp
- Ginger 3 slices
- Spring onions 2
- Shaoxing wine 2 tbsp
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- White sugar 1 tbsp
- Salt a pinch
- Oil for frying
Nutrition
Steps （7 steps）
Place pork belly in cold water with ginger, spring onion, and 1 tbsp wine. Bring to a boil, then simmer for 20 min until a skewer inserts easily. Drain and pat dry.
Prick the skin all over with a fork, rub with dark soy sauce, and air-dry for 15 min. Heat oil to 180°C, fry skin-side down for 3-4 min until golden and blistered, then turn and fry 2 min more.
Immediately transfer fried pork to ice water and soak for 30 min to create a wrinkled, crackling effect.
Remove pork and slice into 0.5 cm thick pieces. Arrange skin-side down in a heatproof bowl.
Mix chopped black beans with light soy sauce, dark soy sauce, sugar, remaining wine, and a pinch of salt. Pour over the meat and top with ginger and spring onion.
Steam bowl over high heat, then lower to medium and steam for 90 min until the meat is very tender and can be easily pierced with chopsticks.
Remove bowl, discard ginger and spring onion. Drain the juice into a pan. Invert the meat onto a serving plate, reduce the sauce and pour over.
Tips
Pat the pork thoroughly dry before frying to avoid splattering. The ice bath is essential for the crackling effect. Long steaming ensures a melt‑in‑your‑mouth texture.
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