Taiwanese Salted Pork
A Hakka classic — pork belly cured with toasted Sichuan pepper salt, then pan-fried until crispy outside and tender inside. Served with a garlic-vinegar dip. Salty, savory, and totally moreish.
Prep Time
1440 min
Cook Time
15 min
Difficulty
Medium
Servings
4 servings
Ingredients (8 items)
- Pork belly600 g
- Coarse salt3 tbsp
- Sichuan peppercorns1 tbsp
- Black peppercorns1 tsp
- Garlic cloves (minced)3 pcs
- Rice cooking wine (Michiu)2 tbsp
- White vinegar2 tbsp
- Garlic paste2 tbsp
Instructions
- 1
Toast Sichuan peppercorns in a dry pan until fragrant, then crush. Mix with coarse salt and black pepper.
Dry-toasting brings out the numbing aroma of the pepper.
- 2
Pat pork belly dry and rub evenly with the pepper salt and rice wine.
- 3
Refrigerate and cure for at least 24 hours.
The longer it cures (up to 3 days), the more flavorful it gets.
- 4
Rinse off excess salt from the surface and pat dry.
- 5
Pan-fry over medium-low heat with a little oil until both sides are golden and cooked through.
You can also roast at 200°C for 25 minutes.
Low Heat - 6
Rest for 5 minutes, then slice. Serve with garlic-vinegar dipping sauce.
Voice Guide
Step 1 / 6
Nutrition Facts (per serving)
Estimated from ingredient database. Actual values may vary.
Food Safety Reminder
Please check ingredient freshness before cooking. Ensure food is heated to a core temperature of 70°C or above. Use separate cutting boards and knives for raw and cooked foods to avoid cross-contamination. If you have food allergies, please verify all ingredient labels carefully.
FAQ
Can I prepare this dish in advance?▾
Most Taiwanese home dishes can be prepped ahead. Wash and chop ingredients in advance, and pre-mix sauces. Cooking day will be much faster.
Where can I buy the ingredients?▾
Most ingredients are available at Asian supermarkets, H Mart, 99 Ranch, or online. For specialty items, check your local Chinatown or order from retailers like Weee!
Can I make a vegetarian version?▾
Yes! Replace meat with tofu skin, dried shiitake mushrooms, or king oyster mushrooms. Substitute oyster sauce with vegetarian mushroom sauce for great results.
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