Savory Barbecue Pork Belly Dumplings

Celebrate the Lunar New Year with these unique barbecue meat dumplings, featuring a savory, textured filling of rendered pork belly, scrambled eggs, and aromatic spices.

Ingredients

• 300 g pork belly
• 3 eggs
• 1/2 onion
• 1 green pepper
• 2 cloves garlic
• 1 tsp chili powder
• 2 tbsp barbecue seasoning
• 1 tbsp cooking wine
• 2 stalks green onions
• 1/2 tsp pepper powder
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 20–25 dumpling wrappers

Instructions

1. 1Slice the pork belly

   

   Place the pork belly on a clean wooden cutting board and use a sharp knife to make vertical cuts about two-thirds of the way through the meat. Ensure the slices remain connected at the base so the pieces hold together during the initial cooking phase.

   Tip: Keep your fingers curled inward and use the knuckles of your guiding hand as a guard against the knife blade.
2. 2Pan-fry the pork belly

   

   Transfer the sliced pork belly pieces directly into a dry pan without adding extra cooking oil. Place them over medium heat to slowly render out the natural fat from the layers of pork.

   Tip: Starting in a cold or warm pan helps render the fat evenly without burning the outer surface too quickly.
3. 3Add aromatics and spices

   

   Scatter finely chopped onions, diced green peppers, and minced garlic directly over the frying pork belly in the pan. Sprinkle with chili powder, barbecue seasoning, and a splash of cooking wine, then stir-fry the mixture until fully fragrant.

   Tip: Add the spices just as the pork begins to brown so the heat activates the aromatic compounds without scorching.
4. 4Fry the eggs

   

   Pour cooking oil into a separate hot pan and crack fresh eggs directly into the center. Fry them until the whites are fully set and the edges turn lightly golden and crisp.

   Tip: Maintain a medium-low flame to ensure the eggs cook evenly without over-browning the bottom.
5. 5Chop the cooked pork belly

   

   Remove the cooked pork belly from the pan and let it cool slightly on a wooden cutting board. Use a cleaver or chefs knife to finely chop the meat into small, uniform pieces suitable for dumpling filling.

   Tip: Chop the meat while it is still warm to make it easier to slice uniformly before mixing.
6. 6Combine filling ingredients

   

   Transfer the finely chopped pork belly, fried eggs, and the cooked vegetable and spice mixture into a large glass mixing bowl. Add chopped green onions, pepper powder, oyster sauce, and sesame oil, then mix everything thoroughly to create a cohesive filling.

   Tip: Mix gently using a spatula to ensure the seasonings are evenly distributed without mashing the textures.
7. 7Season the filling

   

   Add the chopped green onions, pepper powder, oyster sauce, and sesame oil to the mixture of chopped pork belly and eggs. Use a spoon to stir the ingredients thoroughly until all flavors are evenly distributed throughout the filling.

   Tip: Make sure to mix well so the seasoning is evenly distributed in the dumpling filling.
8. 8Assemble the dumplings

   

   Take a portion of the prepared filling and place it in the center of a dough wrapper. Carefully fold and seal the edges of the dough by hand to ensure the dumpling is tightly closed.

   Tip: Ensure the edges are sealed tightly to prevent the filling from leaking during the boiling process.
9. 9Boil the dumplings

   

   Gently drop the assembled dumplings into a pot of boiling water. Let them cook until they are fully cooked through, indicated by them floating to the surface.

   Tip: Be gentle when placing the dumplings into the boiling water to avoid splashing or breaking them.

Storage & Preparation

Burn It Off

Frequently Asked Questions