Cantonese Roast Pork Belly

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a pot of boiling water, blanch the pork belly for 5-8 minutes. Immediately shock in ice water for the same amount of time.

Step 2

Dry the pork belly and use something pointy to poke holes through the skin. Just poke into the fat, not the meat - otherwise the meat juices will rise up during cooking and inhibit crispiness.

Step 3

Score the meat side 2 cm deep in a 2 x 2 cm pattern. Brush with a mixture of hoisin sauce and shaoxing wine. Season with the spice mix.

Step 4

Make a foil basket for the pork belly and brush vinegar over the skin. Refrigerate uncovered at least 8 hours and up to 3 days.

Step 5

Preheat your oven to 375 F. Mix 1 cup of kosher salt with an egg white to form a paste. Cover the pork skin with the paste and roast for 25-35 minutes until cooked through.

Step 6

Set oven to 450 F. Remove the salt crust and roast for about 30 minutes until the skin has bubbled and crispened.

Step 7

Rest for 20 minutes before cutting into it.