Crispy Pork Belly

This is Cantonese traditional pork belly

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Step 1

Mix up powder well with ratio 1tbsp five species powder, 1tsp sugar and 1/4 salt

Step 2

Put pork belly, ginger, spring onion/scallion, cooking wine into pot with full water cover. Turn on fire until the water boiled, then boiling the water and ingredients for 10 to 15 mins.

Step 3

Drain out all the water and use cold water to renise pork belly to avoid still cook. Resting for 1 to 2 hours

Step 4

Turn the skin at bottom and cut the meat with trenches. Seasoning the meat and put the Seasoning powder even on meat surface and trenches. Flip the meat and punching holes to pork belly skin. Let the fat/oil come to the skin.

Step 5

Wrap the pork belly with aluminium foil and coat white vinger, then put to air fryer or oven at 60 degree Celsius to dehydrate for 15 mins. Repeat coating vinegar and dehydration procedure for next 15 mins.

Step 6

Cover the pork belly skin with coarse salt and put into fridge ro stay at room temperature for dehydration at 1 hours

Step 7

Put to oven at 180 degree Celsius for 20 to 30 mins then turn to 230 degree Celsius until crispy skin well done. ( depending the size of belly).