crispy pork belly

Updated at: Wed, 16 Aug 2023 21:12:17 GMT

Step 1

Place the pork belly in a large pot with clean water, add cooking wine, green onions, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.

Step 2

Transfer the pork out and pat dry the water. Then pork as many holes on the rind. Back and forth and repeat several times. This is the most important step.

Step 3

Place it skin-side down on a tray, and rub the Shaoxing wine into the meat (not the skin). Mix together the salt, sugar, five spice powder and white pepper. Thoroughly rub this spice mixture into the meat as well. Flip the meat over so it’s skin-side up.

Step 4

Dab skin dry with paper towels.

Step 5

So, to do the next step, you'll need a sharp metal skewer. Systematically poke holes ALL over the skin, which will help the skin crisp up, rather than stay smooth and leathery. The more holes there are, the better, really. Let it dry out in the fridge uncovered, for 12-24 hours.

Step 6

Remove pork from fridge. Place onto a large sheet of foil. Fold up sides of foil around the pork to enclose it snugly with a 1.5cm rim above the pork skin (to hold salt in).

Step 7

Preheat oven to 180C

Step 8

Brush skin with vinegar. Spread rock salt on the skin (the foil edges will stop it from falling down the sides).

Step 9

Roast for 60 minutes.

Step 10

Remove the pork belly from the oven, pull off the salt crust and discard.

Step 11

Place under grill/broiler for 10 - 15 minutes, rotating tray once, until skin is golden, crispy and puffed.

Step 12

Remove from oven and let set for 10 minutes.

Step 13

Cut and serve immediately with some chili sauce and hoisin sauce, or eat as is.

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