Salt and pepper pork belly is one of the best things on any Chinese takeaway menu: crisp, golden bites of pork belly tossed with garlic, chilli, onion, green pepper and a punchy salt and pepper seasoning. The good news is it is easy to make at home, it costs a fraction of the takeaway price, and with proper butcher's pork belly it tastes even better. Here is how we make it.
Why pork belly works for salt and pepper pork
Pork belly has layers of fat running through the lean meat. When you fry it hot, the fat melts and keeps the meat juicy, while the cornflour coating turns crisp and holds on to the seasoning. Our Pork Belly Slices 700g are already cut into slices, so you just chop them into bite-size pieces and you are ready to go. One 700g pack feeds four with rice. For a full range of belly cuts, from slices to a roasting joint, take a look at our Pork Belly collection.
Serves: 4 | Prep: 25 minutes (including marinating) | Cook: 25 minutes
Ingredients
- 700g pork belly slices
- 1 tsp fine salt, plus a pinch to finish
- 1 tsp Chinese five-spice
- 1 tsp ground white pepper
- 1 tsp freshly ground black pepper
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine or dry sherry (optional)
- 5 tbsp cornflour
- Vegetable oil, for shallow frying (about 300ml)
- 1 onion, cut into thin wedges
- 1 green pepper, sliced
- 4 garlic cloves, thinly sliced
- 1–2 red chillies, sliced (deseed for less heat)
- 4 spring onions, sliced
- Rice or chips, to serve
Method
- Cut the pork belly slices into 2–3cm bite-size pieces, cutting around any bone or cartilage at the edge.
- Toss the pork with the soy sauce, rice wine, half the salt and half the five-spice. Leave for 15 minutes.
- Mix the remaining salt and five-spice with the white and black pepper in a small bowl. This is your salt and pepper seasoning.
- Toss the pork in the cornflour until every piece is coated, then shake off the excess.
- Heat about 1cm of oil in a wok or deep frying pan to 175°C. Fry the pork in two batches for 7–9 minutes, turning, until deep golden, crisp and cooked through. Drain on kitchen paper.
- Pour off all but 1 tbsp of oil. Stir-fry the onion and green pepper over high heat for 2 minutes, then add the garlic and chilli for 30 seconds.
- Return the pork to the pan, sprinkle over the salt and pepper seasoning and toss for 1 minute. Scatter over the spring onions and serve straight away with rice or chips.
Getting the pork really crisp
There are three things that make the difference between crisp pork and soggy pork. First, pat the meat dry before it goes into the marinade and do not drown it in soy sauce; a tablespoon is plenty. Second, coat the pieces just before frying, not an hour before, or the cornflour turns to paste. Third, do not crowd the pan. Frying in two batches keeps the oil hot, so the coating crisps instead of steaming. If you do not have a thermometer, drop in a cube of bread: it should turn golden in about 30 seconds.
If you would rather not shallow fry, the oven works too. Spread the coated pork on a lined tray, drizzle with a little oil and roast at 220°C (200°C fan) for 25–30 minutes, turning halfway. Our Chinese pork belly slices crisped in the oven guide uses the same high-heat approach, and How to Cook Pork Belly Slices in the Air Fryer has timings for the air fryer.
The salt and pepper seasoning
Takeaway salt and pepper mix is usually salt, white and black pepper and five-spice, sometimes with a little sugar or MSG. Our version keeps it simple: salt, both peppers and five-spice, split between the marinade and the finishing toss. White pepper gives the warm, slightly musky heat you know from the takeaway, so do not leave it out. Taste a piece before serving and add a pinch more salt if it needs it. The fresh chilli, garlic and spring onion go in at the very end so they stay bright and fragrant rather than burnt.
What to serve with it
Egg fried rice is the classic, but plain rice, noodles or chips all work. For a Chinese-style feast, make salt and pepper pork belly alongside our Chinese Chicken Breast Stir Fry. A plate of sliced cucumber dressed with rice vinegar and a pinch of sugar is a nice fresh side that cuts through the richness of the pork.
Food safety and leftovers
Pork should be cooked all the way through, with no pink in the middle and juices running clear; a probe thermometer should read at least 75°C in the centre of the thickest piece. Leftovers are best eaten the same day, as the coating softens. If you do keep them, cool quickly, refrigerate within 2 hours and eat within 2 days. Reheat once, in a hot oven or air fryer, until steaming hot all the way through.
More ways with pork belly slices
Pork belly slices are one of the best-value cuts in the butcher's counter. For a simple weeknight version, follow How to Cook Pork Belly Slices. For something more British, try our Pork Belly Slices with Apple and Sage. Buy a few packs at once and freeze them flat, so a fakeaway is never more than an overnight defrost away.
FAQ
What cut is best for salt and pepper pork belly?
Pork belly slices. They have layers of fat and lean meat, so the pieces stay juicy inside while the cornflour coating goes crisp. Leaner cuts such as loin steaks dry out much faster at the high heat this dish needs.
Can I make salt and pepper pork belly in the air fryer?
Yes. Coat the pieces as below, spray lightly with oil and air fry at 200°C for 18–22 minutes, shaking the basket halfway, until golden and cooked through. Then toss them in the pan with the garlic, chilli, onion and pepper for the last minute.
How do I know the pork is cooked?
Cut into the thickest piece. The meat should be hot all the way through with no pink, and the juices should run clear. A probe thermometer should read at least 75°C in the centre.
What do I serve with salt and pepper pork belly?
Egg fried rice, plain boiled rice, noodles or chips, takeaway style. A quick cucumber salad with rice vinegar cuts through the richness nicely.
Can I use salt and pepper chicken instead?
The same coating and seasoning work with diced chicken breast. Cook the chicken until there is no pink and the juices run clear.
