Taiwanese Crispy Pork Belly in Garlic Soy Sauce
The BEST Asian Low-Carb/Keto recipe for Taiwanese Crispy Pork Belly in Garlic Soy Sauce. Enjoy the taste of this delicious Taiwanese inspired dish at only ~0.0g Net Carb/Piece. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8 Pieces
- 1 1/2 lb Pork Belly (the Costco one is about 10" in length)
- 1/2 Inch Ginger
- 1 tbsp Salt
- 3 tbsp Japanese sake
- 2 tbsp Olive Oil
- 1 tbsp Soy Sauce
- 1 Clove Garlic
Gather all the ingredients.
Thinly slice ginger into 1/8 inch slices and set aside.
Fill stove top pot with enough water to completely submerge entire pork belly. Add Japanese sake, sliced ginger, salt and bring to boil.
Once boiling, add the entire pork belly into the stove top pot. Bring heat down to medium low, then partially cover and cook for 40 minutes.
In the meantime, grind garlic with a grinder or a garlic press and add into a dipping bowl. Add soy sauce, mix well, and set aside. Note - you can make sauce in advance to allow garlic oils to steep into soy sauce.
After 40 minutes, remove pork belly from water and place on cutting board (you can save the broth to make fantastic miso/tonjiru soup). Cut into bite-size pieces that are about 1/2 inch in width.
In a cast iron pan, add olive oil and bring to smoking temperature (to where oil lightly smokes). Note - cast iron pan gets very hot, so please where mitts if you need to handle the pan.
Carefully add pork belly and sear both sides until golden color (about 30 seconds per side). Note - oil will splatter during this process so be cautious. You can sear top and bottom as well, up to personal preference.
Once seared, transfer to serving plate and serve with dipping sauce.