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Salted Pork Belly

Mom's adapted version of a Chinese pork dish that's marinated for 3 days.
Prep Time: 30 minutes
Cook Time: 15 minutes


  • 2 lbs pork belly 1-inch thick.
  • 2 tbsp cooking wine
  • 3 cloves garlic Chopped.
  • 1 tbsp sea salt
  • 1 tbsp pepper
  • tsp sugar Cane sugar preferred.


  • If you are using frozen pork belly, defrost completely then wipe with a paper towel to remove excess water. You do not have to do this step if you are using fresh pork belly.
    Note: We highly recommend choosing pork belly with the skin. Some butchers will remove the skin. Our local Costco usually has both options right next to each other. You can also do this recipe with other pieces of pork. Just make sure it isn't too lean.
  • Use a fork to poke all the way through the meat. For these pieces, Mom poked them about 3 - 4 times each.
  • In a mixing bowl, combine pork belly with cooking wine, garlic, sea salt, pepper, and sugar. Mix and massage for 1 minute.
  • Transfer the pork belly to a Ziploc bag. Remove as much air as possible and let this marinate in the fridge for 2 - 3 days. The longer you leave the pork to marinate, the more flavorful/saltier the middle will be.
    Note: Personally, I think the sweet spot is at 2½ days.
  • Set the stove on high, add the pork belly, then adjust heat to medium when the pan heats up again.
    Note: You do not need to add any oil since the pork belly will not stick to the pan when cooking.
  • Cover and let it cook for about 10 minutes.
  • Flip and cook until golden brown on both sides.
  • Optional: Mom likes the skin to be slightly crispy, so she'll flip the pork belly skin down to cook for a minute or two.
  • Slice thinly and serve on a bed of sliced cabbage. If you have leftovers, slice thinly again and use in a stir fry with vegetables. The added flavor in the pork belly will really enhance your stir fry.
Tried this recipe?Let us know how it was!