Crispy Pork Belly
- Prep Time: 24 h
- Cook Time: 1.5 h
- Total Time: 27 minute
- Category: Meat
- Method: Roast
- Cuisine: Chinese
Ingredients
Scale
- 1kg Pork Belly (make sure that the skin has not been scored)
- Rock Salt (enough to cover the whole surface of the pork belly skin)
- 1 tbsp White Vinegar
- 1 tsp Table Salt
- 1 tsp Ground Pepper
- 1 tbsp Chinese Five Spice
- 1 tbsp Soy Sauce
- 1 tsp Sugar
Instructions
- Blot the skin to remove moisture
- Poke A LOT of holes into the skin
- Make a marinade for the meat: I mixed together some Chinese five spice, salt, pepper, sugar, soy sauce
- Rub marinade into the meat (do not get any onto the skin side)
- Brush the skin with White Vinegar
- Leave pork belly to rest uncovered in the fridge for 3-12 hours (ideally overnight)
- Cover skin with rock salt
- Roast in preheated oven at 180°C on fan mode for 1 hour
- Take the pork belly out of the oven
- Remove the salt crust
- Brush the skin with some more vinegar
- Put pork belly back in the oven in Medium Grill mode for about 30 minutes, the skin should start bubbling up – watch out or it will burn!
- Leave it to rest for a bit, then it’s ready to be served 😋
Keywords: Pork Belly, Crackling, Crispy
Find it online: https://maicookbook.com/super-crispy-pork-belly/