A Complete Dinner · 3 Recipes
The Crispy Pork Belly Dinner
Shatteringly crisp pork belly, cold spicy marinated tofu, and a bright smashed cucumber salad. The whole meal, exactly as cooked on Instagram — every ingredient, every step.
By Jeremy Potvin
Recipe 01
Perfect Crispy Pork Belly
Prep 20 min + 24–48 hr drying · Cook 1 hr 15 min · Serves 4–6
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Ingredients
For the Pork Belly Marinade
- 2–3 lb pork belly, skin-on
- 1 tbsp kosher salt
- 1 tsp white pepper
- 2 tsp Chinese five-spice powder
- 2 tsp sugar
- 2 tbsp Shaoxing wine
For the Salt Crust
- 1 cup kosher salt
- 1 egg white, beaten
- 1 tbsp white vinegar
Equipment
- Sharp paring knife or fork for poking
- Wire rack and sheet pan
- Mixing bowls
- Pastry brush
- Oven
Method
Step 1: Prepare the Pork Belly
- Pat the skin completely dry using paper towels.
- Using the tip of a knife or a sharp fork, poke small holes all over the skin—just enough to pierce through, but not deep enough to hit the meat.
- Flip the pork belly over and lightly score the meat side in a crosshatch pattern, about ½-inch apart.
- In a small bowl, mix salt, white pepper, five-spice powder, sugar, and Shaoxing wine into a paste.
- Rub this paste evenly over the meat side, making sure to work it into the crevices. Keep the skin clean and untouched.
- Place the pork belly on a wire rack set over a baking sheet. Refrigerate uncovered for at least 24 hours (48 is even better) to let the skin dry out completely. This is the most important step for crispiness.
Step 2: Prepare for Baking
- Once the pork belly is dry, preheat your oven to 300°F (150°C). In a small bowl, combine 1 cup kosher salt with the beaten egg white—it should have the texture of damp sand.
- Brush the skin with a thin layer of vinegar, then pack the salt mixture over the top, spreading it edge to edge. This forms a seal that allows the meat to cook gently without steaming the skin.
Step 3: Bake the Pork Belly
- Place the tray in the oven and bake for 30 minutes. The salt crust will harden into a shell. Remove from the oven, carefully lift off the crust, and brush away any remaining salt. At this stage, the skin will look soft and pale—that's normal.
Step 4: Crisp the Skin
- Increase the oven temperature to 450°F (230°C).
- Using a sharp knife, poke small holes again across the softened skin. Return the pork belly to the oven and roast for 30–45 minutes, or until the skin puffs and turns golden brown.
Step 5: Rest and Serve
- Let the pork belly rest for 10 minutes. Slice into thick strips, then into squares.
Tip:Crispy pork belly tastes best when it's eaten right after slicing. If you need to reheat it later, use an air fryer or oven—not the microwave.
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Recipe 02
Spicy Marinated Soft Tofu
Prep 15 min + marinating · Serves 2
Ingredients
- 1.5 lbs soft tofu
- 5 tbsp soy sauce
- 3 tbsp gochugaru
- 2 tbsp minced garlic
- 1/2 white onion
- 2 green onions
- 1 tbsp jalapeno
- 1 tsp sesame seeds
- 1 tsp MSG
- 1/2 cup water
Method
- 01Thinly slice your green onions, white onion, and jalapeno.
- 02In a bowl, mix together the soy sauce, gochugaru, minced garlic, white onion, green onion, jalapeno, sesame seeds, MSG, and water.
- 03In a container, add your soft tofu, pour the sauce on top, and let it marinate for a few hours. Enjoy with some rice!
Recipe 03
Smashed Cucumber Salad
Prep 10 min · Cook 2 min · Serves 4
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Ingredients
- 3 English cucumbers
- 1 tbsp sesame seeds, toasted
- 1 clove garlic
- 1–2 tsp sugar
- 1–2 tbsp Chinese black vinegar
- 1 tbsp chili crisp
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 2 big pinches of flaky sea salt
Equipment
- Chef's knife
- Large mixing bowl
- Small bowl
- Skillet (for toasting sesame seeds, if needed)
- Garlic press
Method
Step 1: Smash and Chop
- Cut the ends off the cucumbers and using the palms of your hands and some body weight, press straight down and crush the cucumbers so they flatten out.
- Using a chef's knife, roughly chop each cucumber in an alternating angle format.
- Leaving any excess liquid on the cutting board, place all of the smashed and chopped pieces in a large mixing bowl. Add a few big pinches of sea salt and set aside. This will extract additional moisture and intensify the flavour.
Step 2: Bring it All Together
- If your sesame seeds aren't already toasted, put them into a dry pan over medium heat and toss for a couple of minutes until they are golden brown. Immediately remove them from the pan to stop them from cooking. Set aside.
- Drain the water from the resting cucumbers.
- Add 1 tbsp black vinegar, 1 tsp sugar, 1 tbsp sesame seeds, about 1 tsp flaky sea salt, and toss. Press the garlic into the bowl and toss.
- In a separate bowl, mix the soy sauce, chili crisp, and sesame oil. Mix well and then add it to the cucumbers and again mix well. Give it a taste and adjust by adding a bit more vinegar and/or sugar if needed.
Serve as a side or alone as a great lunch. Top with a little more of the chili crisp mixture.
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