Authentic Beijing Crispy Pork Belly Burger (Baofeng Rou)

Experience the ultimate Beijing street food classic featuring tender braised pork belly, double-fried to crisp perfection, and served in a warm bun with erbaojiang sauce.

Ingredients

• 1 kg pork belly
• 2 tbsp sesame paste
• 8 tbsp peanut sauce
• 1 bottle beer
• 1 cup flour
• 2 tbsp cornstarch
• to taste salt
• to taste braising spices and seasonings
• 1 cucumber
• 1 bunch white onions
• several cloves sugar garlic
• 4-6 steamed buns

Instructions

1. 1Cut Pork Belly into Squares

   

   Take a piece of pork belly and cut it into squares of at least 10cm, keeping in mind that the meat will shrink significantly during the braising process.

   Tip: Cut the pieces into squares of at least 10cm to account for shrinkage during the braising process.
2. 2Pierce the Pork Belly

   

   Take the cut pork belly square and pierce it thoroughly with a fork or meat tenderizer tool.

   Tip: Piercing the meat allows flavors to penetrate deeper during the braising process.
3. 3Blanch the Pork Belly

   

   Put the pork belly pieces into a pot of cold water and bring to a boil to remove blood foam, then fish them out and wash clean.

   Tip: Start with cold water to effectively draw out impurities and blood foam from the meat.
4. 4Braise in Pressure Cooker

   

   Transfer the cleaned pork belly into a pressure cooker, add your choice of seasonings and spices, cover the lid, and braise for 35 minutes after pressure builds.

   Tip: You can follow a traditional seasoning method or use your familys preferred blend for a home taste.
5. 5Mix Traditional Erbaojiang Sauce

   

   Prepare old Beijing erbaojiang by combining two parts sesame paste with eight parts peanut sauce, gradually diluting with cold water added in multiple small steps until smooth.

   Tip: Never use warm or hot water to dilute sesame paste, otherwise it will form a big lump.
6. 6Dry the Braised Meat

   

   Take the cooked braised pork belly and use paper towels to absorb the soup on the meat surface.

   Tip: Drying the meat surface ensures that the subsequent dry flour coating adheres properly.
7. 7Coat the Braised Pork Belly in Flour

   

   After blotting away excess moisture from the braised pork belly with paper towels, coat the meat thoroughly in dry flour to prep it for the wet batter.

   Tip: A completely dry surface ensures the flour layer clings tightly to the meat.
8. 8Mix the Beer Batter

   

   In a metal mixing bowl, combine flour, cornstarch, salt, and beer to create a slightly thin batter. Whisk thoroughly until smooth and well incorporated.

   Tip: Using beer in the batter helps create an extra light and crispy crust when frying.
9. 9Deep-Fry Coated Pork Belly

   

   Heat oil to 150 degrees over medium-low heat. Place the coated pork belly into the oil and fry slowly for about 7 minutes until the crispy skin is thoroughly dry and golden.

   Tip: Maintain a medium-low heat and do not rush the frying process to ensure the crust becomes completely crispy.
10. 10Test the Crust Crispiness

    

    Take the fried pork belly out and gently scrape a knife across the crust to demonstrate that it has achieved a dry, crunchy texture.

    Tip: A successful fry will produce a distinct scraping sound indicating a hard, crispy outer skin.
11. 11Filter the Braised Meat Juice

    

    Pour the braised meat juice through a fine-mesh strainer into a wok to filter out any dregs and impurities. Bring to a boil and thicken lightly with starch.

    Tip: Ensure the thickened juice is not too thick, so it can properly coat and wrap around the meat without being overly heavy.

Storage & Reheating

Burn It Off

Frequently Asked Questions