Taiwanese Salted Pork Belly

Combine all seasonings (salt, steak salt, white pepper, black pepper, five-spice powder, and MSG) in a bowl and mix well.

Add the rice wine to the cleaned pork belly, pour in the mixed seasonings, and massage the meat vigorously for about 3 minutes until the surface becomes sticky with a tacky texture, ensuring the marinade is well absorbed.

Add minced garlic and mix evenly throughout.

Place the marinated pork in a container and refrigerate overnight (at least 8 hours or longer, ideally until the next day) to allow the flavors to fully permeate the meat.

Remove the marinated pork and heat a non-stick pan on medium-low heat. No oil is needed—place the pork directly in the hot pan.

After about 2 minutes of cooking, add 2-3 tablespoons of hot water and cover the pan, allowing the meat to steam and cook through.

Once the water has evaporated and the meat begins to release its own fat, flip and continue cooking the other side.

Repeat the process of adding water, simmering until dry, and flipping the meat until both sides are golden brown, the pork is cooked through, and most of the fat has been rendered out, taking approximately 20 minutes total (time varies depending on cookware and heat).

Turn off the heat, let cool briefly, then slice into bite-sized pieces. Serve with fresh garlic or minced garlic on the side.