Crispy pork belly with rice crust, or *Guo Rou Rou*, is a beloved Chinese dish known for its golden, crunchy rice base and tender, savory pork. Here’s a simple guide to making it at home.
Ingredients: 300g pork belly (cut into thin slices), 2 cups cooked rice (preferably day-old), 3 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 2 sliced garlic, 1 sliced ginger, vegetable oil, and sesame oil for finishing.
Steps:
1. Marinate the pork: Mix pork slices with soy sauce, Shaoxing wine, sugar, and ginger. Let it sit for 20 minutes.
2. Prepare the rice crust: Press leftover rice firmly into a non-stick pan, shaping it into a thick round. Heat oil over medium-low heat and fry until golden and crispy (about 5-7 minutes per side). Set aside.
3. Cook the pork: In the same pan, add a bit more oil. Sauté garlic until fragrant, then stir-fry marinated pork until browned and cooked through (3-4 minutes).
4. Combine: Break the rice crust into large pieces. Toss with the pork, drizzle with sesame oil, and garnish with scallions. Serve hot.
Tips: For extra crunch, use a well-seasoned cast-iron pan. Adjust soy sauce for saltiness, and add chili flakes for heat. This dish pairs perfectly with steamed vegetables or congee. Enjoy the harmony of textures and flavors in every bite!
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