I shall refrain self criticism on this one as it actually tasted really good and it’s also super easy to make. I tried to replicate a dish I had this weekend at a Chinese restaurant. I failed, I shouldn’t expect to get the right flavour without a recipe and proper ingredients but MY VERSION OF CRISPY PORK BELLY was equally satisfying on my side at least. So moving on to the actual recipe.


– 400 g pork belly ( the fat will melt away and you’ll end up with a few tiny pieces of crispy meat)

– 2 carrots

– half a bell pepper

– 3 garlic cloves

– 15 ml soy sauce- 10 ml Worcestershire sauce- 5 ml rice vinegar

– 5 ml eros pista 😀

– 10 ml sesame oil and peanut oil


– veggie stock if you have any, otherwise water will do

– 5 g of cornstarch

ignore the ketchup, i had just unloaded some groceries and i accidentally left it on the table


1. meat should be cut in small pieces, evenly

2. heat a pot of water and bring to a boil, soak the meat for 10 minutes and then drain

3. line a pan wiht parchment paper and spread the pieces on it, sprinkle with bit of sesame oil and let them cook in the oven for 20-30 minutes, depending on how tender/crispy you want them, the longer you’ll keep ’em, the crispier they’ll become.

4. Slice or chop the pepper, carrots and garlic cloves

5. heat some sesame oil in a wok and fry the garlic for 1-2 minutes, till it spreads some of its flavour

6. add carrots and pepper and fry for about 5-6 minutes

7. add veggie stock and let simmer

8. mix the sauces in a bowl, add a sprinkle of sugar, vinegar, some pepper and salt and the cornstarch, mix well

9. when the veggies are half done, they shouldn’t become tender, pour the mixture of sauces above and bring to a boil so the sauce thickens

10. Prepare the rice noodles as per package instructions and serve hot.