Best results when drying in fridge for 2 days before cooking.Perfectly cooked and juicy meat, but only the very thin top layer of skin was crispy, the rest was still gelatinous. Perhaps needs to be baked at higher temp without salt on top so that the skin crisps by the end of cooking.

Pork Belly could be substituted for Pork Ribs

I found a pork belly recipe, here of course, but didn't have all the ingredients, but liked the basics of that recipe. So I modified it somewhat, and this is the result.

Crispy and crunchy pork belly usually found in our local chicken rice stall, called Siew Yoke. You can now enjoy this at home with my simple recipe.

A savory meal that utilizes pork belly. Main flavors are cinnamon and star-anise.

Best With Skinless Pork Belly , I Love It With Soft Pork Bone TooIt’s Easy With A Store Bought Char Siew Dauce From Lee Kim Kee ,But I Am Trying Out Today ,Remaking This Dish Using A DIY Sauce From A Old Magazine ,

Using both the InstantPot and an air fryer, this flavorful pork belly with crispy can be made easily in a short amount of time.

This is once a year holiday tradition for most of wives in China in old days. Dry cured meat usually takes about a whole month to mature in cold dry winter days where no direct sun is allowed. Once cured belly or ham is aged to perfect, they are rinsed and steamed. Great to eat on top of rice or sauté with literally everything. So eager to see when these babies are done curing.

Any questions ... Message me 👌

I wanted to eat a chunky pork stew that was different from the usual.Chunky pork stew is great when accompanied with komatsuna or spinach. If stir-frying komatsuna, cook in olive oil with garlic, sake, oyster sauce, chicken soup stock granules, and olive oil. You can use the boiled water to make a soup for ramen to accompany the chunky pork stew. Recipe by Mikidon mama