Chop shop pork belly from Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More (page 195) by Kristina Cho

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Notes about this recipe

  • dmdmdmmm on January 16, 2026

    The skin on mine didnt puff up as much as hers did but that may be a me error cuz the pork I used wasnt flat and the taller side got all the crisp. Either way, it stayed crispy for a while and it really does taste like the roasted pork belly stuff i’ve had in Chinese restaurants! I found the meat side a bit tough tho. I’m used to boiling pork belly before frying/roasting it and that gives it that nice soft bite. If i ever make this again. i may just try and boil the meat first and then do everything else said in the recipe.

  • Bessp on July 27, 2025

    This turned out really well. The skin got a tiny bit burned, but it didn't affect our enjoyment. I ended up needing to broil it for closer to 15 minutes to get an even crispy puff, which may have had something to do with the burning. the meat was juicy and well cooked, the skin was crispy and perfectly salty. I served with dry-fried green beans,

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