Description
Turn leftover pork belly fat into the ultimate Crispy Pork Belly Chili Oil—bold, savory, and packed with heat. This easy homemade condiment combines rich rendered fat, garlic, shallots, and chili flakes for a deeply flavorful oil that adds instant umami to noodles, rice, dumplings, and more.
Ingredients
Units
- 160 g pork belly fat
- 2/3 cup (160 ml) neutral oil
- 1 bulb of garlic (36 g), minced
- 2 (40 g) shallots
- 2 tbsp (10 g) red pepper flakes
- 3 tbsp (16 g) chili flakes
- 1/4 tsp Chinese five spice
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp msg
- 2 tbsp (20 g) grated ginger
- 22 g pork fat
Instructions
- Prepare ingredients: Finely chop the pork belly. Mince the garlic and ginger. Thinly slice the shallots. Use a mandoline if you have one.
- Render the pork belly fat: Add chopped pork belly fat to a pot over medium heat. Cook, stirring occasionally, until the fat renders out and the pieces turn golden and crispy (about 15–20 minutes). Strain out the crispy bits and set both aside.
- Fry the aromatics: Wipe the pot clean. Add neutral oil and heat to 300°F (150°C). Add garlic and shallots, and fry until just golden—watch carefully to avoid burning.
- Infuse the oil: Remove from heat. Add the chili flakes and red pepper flakes, stirring quickly to bloom the spices without burning them.
- Season: Stir in five spice, salt, sugar, MSG, and grated ginger. Add in the reserved rendered pork fat and crispy pork pieces.
- Cool & store: Let cool slightly before transferring to a sterilized, airtight jar. Store in the fridge for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stove top
- Cuisine: Chinese
Nutrition
- Serving Size: 1 tbsp
- Calories: 120
- Sugar: 0.2 g
- Sodium: 146 mg
- Fat: 13 g
- Saturated Fat: 4.4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 0.6 g
- Fiber: 0.1 g
- Protein: 0.6 g
- Cholesterol: 7.3 mg