Start by filling your pot with cold water. Place the pork belly in the pot along with green onions, ginger slices, cooking wine, and a pinch of salt. Boil the pork belly in the pot for 30 minutes. Afterward, remove the pork belly and pat dry. This is also the step where you can poke holes, brush with vinegar, and sprinkle rock salt before pan-frying for a crispier texture.

Pan-fry the drained pork belly on low heat until all sides are golden and crispy. No need to add oil to the pan since the pork belly is full of fat already and will melt as it heats. Make sure to cover the pot with a lid to avoid splattering and to heat the pork belly all throughout. Aside from pan-frying, you can also air-fry the pork belly by following my recipes for air-fried crispy pork belly or air fryer pork belly with potatoes.

Drain the excess fat from the crispy pork belly and chop it into small pieces. You can chop the pork belly into 1 to 2 cm thick slices. Dip it in your preferred powdered seasoning or dipping sauce.