Chinese Crispy Pork Belly Recipe
Chinese crispy pork belly is a beloved dish that showcases the culinary prowess of Chinese cooking. With its perfect combination of succulent meat and crispy, crackling skin, it's no wonder that this dish has won the hearts of food lovers worldwide.
Equipment
- sharp metal skewer
- Oven
- a small bowl.
- baking rack
Ingredients
- 1 slab of skin-on pork belly about 1-2 kg
- 1 tbsp five-spice powder
- 2 tsp kosher salt
- 2 tsp white sugar
- 1 tsp white pepper
- 6 tbsp coarse salt for salt crust
- 1 tbsp vinegar
Instructions
- First, prepare your workspace by making sure it is clean and organized. Gather all of your ingredients and equipment, including a sharp metal skewer.
- Use the sharp metal skewer to poke lots of holes evenly and systematically all over the pork belly skin. This will allow the fat to render and crisp up the skin during cooking.
- Flip the pork belly over to expose the meat. Mix the five-spice powder, 2 tsp kosher salt, sugar, and white pepper in a small bowl. Rub this spice mixture thoroughly into the heart.
- Turn the pork belly skin-side up. Make sure it is scorched. Gently rub the skin with vinegar, and then evenly sprinkle the coarse salt to form a salt crust, leaving a 1cm perimeter around the edges.
- Preheat your oven to 240°C (465°F).
- Place the pork belly on a baking rack, skin-side up. Roast the pork belly in the preheated oven on the top rack, nearer to the heating element, for 15-20 minutes.
- After the initial roasting time, remove the pork belly from the oven and carefully brush off the salt crust.
- Lower the oven temperature to 180°C (355°F) and return the pork belly to the oven for an additional 50-60 minutes, or until the internal temperature reaches around 70°C (160°F) and the skin has become crispy.
- Allow the pork belly to rest for about 10 minutes to ensure tenderness. Once rested, slice the crispy pork belly into bite-sized pieces and serve.
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