Crispy Pork Belly Chili Oil
- Total time
- 20 min
- Serves
- 1
- Cuisine
- Chinese
Ingredients
- 160 g pork belly fat
- 2/3 cup (160 ml) neutral oil
- 1 bulb of garlic (36 g), minced
- 2 (40 g) shallots
- 2 tbsp (10 g) red pepper flakes
- 3 tbsp (16 g) chili flakes
- 1/4 tsp Chinese five spice
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp msg
- 2 tbsp (20 g) grated ginger
- 22 g pork fat
Steps
- 1
Finely chop the pork belly. Mince the garlic and ginger. Thinly slice the shallots. Use a mandoline if you have one.
- 2
Render the pork belly fat: Add chopped pork belly fat to a pot over medium heat. Cook, stirring occasionally, until the fat renders out and the pieces turn golden and crispy (about 15–20 minutes). Strain out the crispy bits and set both aside.
- 3
Fry the aromatics: Wipe the pot clean. Add neutral oil and heat to 300°F (150°C). Add garlic and shallots, and fry until just golden—watch carefully to avoid burning.
- 4
Infuse the oil: Remove from heat. Add the chili flakes and red pepper flakes, stirring quickly to bloom the spices without burning them.
- 5
Season: Stir in five spice, salt, sugar, MSG, and grated ginger. Add in the reserved rendered pork fat and crispy pork pieces.
- 6
Cool & store: Let cool slightly before transferring to a sterilized, airtight jar. Store in the fridge for up to 2 weeks.
Source: okonomikitchen.com·Own this recipe or photo? Request removal