Hakka Char Yuk (Chinese) Baked Belly

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This is a new way for me to use half of the pork belly baked on a sheet pan instead of deep frying.  The fat from the belly creates the fat to 'fry' in.  It's not as crispy as deep fried but quicker, easier and crisps up when reheated in an air fryer.  Perfect for leftovers over rice, such a nice combination of fish sauce bean curd makes the belly tender, yum.  I like making this with leftover belly that doesn't fit in my 2 pans when I make Chinese Crispy Pork Belly / Pork / Recipes | Cooking with Aloha, Texas Style that needs to have the skin dry a day or so. It adds variety and quicker way to enjoy the whole belly.

Ingredients

  • 1 -2 pounds pork belly cut into 2-inch pieces
  • 1 C Shaoxing wine
  • 5 T monk fruit
  • 1 T fish sauce
  • 1 T Chinses 5 spice
  • 1 small jar of fermented red bean curd, mashed 
  • 1 C cornstarch
  • 1/2 C mochiko

 

Directions

  1. Cut pork belly into 2-inch pieces.
  2. Combine all ingredients for marinade except cornstarch and mochiko.
  3. Set in the refrigerator overnight.
  4. Bring marinated pork to room temperature.
  5. Combine cornstarch and mochiko in bowl to dredge the pork.
  6. Set dredged pork on aa lined sheet pan with silicone. 
  7. Bake 400F for 30 minutes and flip halfway through.