Salt-Fried Pork Recipe

Photograph: Chichi Wang

Adapted from Land of Plenty by Fuchsia Dunlop.

Recipe Facts

Active: 20 mins
Total: 20 mins
Serves: 4 servings

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  • 8 ounces fresh boneless pork belly, skin on pork belly

  • 1 medium-sized leek or 5 green onions, both white and green parts

  • 2 tablespoons cooking oil

  • 1 1/2 to 2 tablespoons chili bean paste

  • 1 to 2 teaspoons fermented black beans

  • 1 teaspoon light soy sauce

  • 1/4 to 1/2 teaspoon sugar

  • 1/4 to 1/2 teaspoon kosher salt


  1. Slice the pork very thinly, into rectangles about 3 by 2 inches. Cut the leeks on a sharp bias into 1-inch slices. If you are without a razor-sharp knife, freeze the pork belly for 20 minutes prior to slicing.

  2. Swirl the oil into the wok and place over high heat until shimmering but not yet smoking. Add the slices of pork and stir-fry until the pork is lightly browned and has lost much of its water content, about 4 minutes.

  3. When the oil begins to sizzle, move aside the pork slices, grouping them as best you can on one side of the wok. Discard all but 1 tablespoon fat. Lower the heat to medium-low. Add the chili bean paste and fermented black beans into the pool of fat in the center of the wok and stir-fry until fragrant, about 20 seconds. Then allow the pork slices to re-enter the oily mixture, and stir-fry vigorously to incorporate, adding the soy sauce and sugar. Add the leeks or green onions. Continue to stir-fry just until the leeks/green onions are just cooked, about 1 minute. Taste the pork and season with salt if needed. Serve immediately.

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Nutrition Facts (per serving)
217 Calories
15g Fat
6g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 217
% Daily Value*
Total Fat 15g 20%
Saturated Fat 5g 23%
Cholesterol 48mg 16%
Sodium 673mg 29%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 14g
Vitamin C 6mg 29%
Calcium 47mg 4%
Iron 1mg 7%
Potassium 219mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)