Crispy Pork Belly with Bok Choy Chow Mein
The Ultimate Guide to Crispy Pork Belly—With a Simple, Flavourful Noodle Side
One of the most satisfying dishes I make at home is crispy pork belly. If you’ve ever had it at a Chinese restaurant, you probably love that ultra-crispy skin and have wondered how to replicate it at home. This method is as close to foolproof as I’ve found. The key? Drying the skin in the fridge for at least a day before cooking—go for two days if you c…
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