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Crispy Pork Belly

Mai
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Course Meat
Cuisine Chinese

Ingredients
  

  • 1 kg 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 😋
Keyword Crackling, Crispy, Pork Belly

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