With your first bite on this Crispy Pork Belly, you can hear satisfying crackles of the skin, followed by the lip-smacking fat layer. You can’t imagine such heaven-sent pizzazz on a plate.
Prep Time 20minutes
Cook Time 1hour25minutes
Total Time 1hour45minutes
2.4lbs.pork belly(with skin on - Get this at the Asian market)
1 ½tbspChinese cooking wineor dry sherry (I used the ShaoXing wine)
1tspChinese five spice powder(get this at the Asian store)
1tbspwhite vinegar(for brushing the pork's skin before baking)
For Top Coating:
rock salt(for coating)
Prepare the Pork:
Use the edge of a knife or another tool to prick lots of holes in the skin. Be cautious not to pierce into the fat or flesh.
Turn the pork belly upside down. Rub the flesh (not skin) with Chinese cooking wine.
Sprinkle over the cumin, fennel seeds and five spice powder. Rub all over flesh (not on skin).
Turn right side up and place in a container. Dab skin dry with paper towels. Refrigerate uncovered for 12 hours (or overnight).
Cooking the Pork:
Preheat oven to 350F.
Remove pork from the fridge. Place in a large sheet of foil. Fold up sides of foil around the pork to enclose it snugly. Transfer pork to baking tray. Dab skin with paper towels. Brush skin with vinegar (this helps conduct heat evenly).
Spread rock salt on the skin. Bake for 60 minutes.
Remove pork from the oven and transfer into work surface.
Switch to grill/broiler on medium high. Move shelf so it is at least 12" from the heat source.
Fold down foil and scrape all the salt off the top and sides. Return the pork only (discard the foil) to baking tray.
Place under grill/broiler for 20-25 minutes, rotating the tray once or until skin is golden, crispy and puffed.
Slice into thick slices (bite sizes). Serve with ordinary mustard or your favorite dip.
Watch the Video:
1.) Rock Salt – the salt crust not only draws moisture to the surface for ultra crispy skin, it also ensures it is perfectly seasoned.Recipe Adapted from: RecipeTinEats