Crispy Roasted Pork Belly
Crispy skin shatters like glass, tender and juicy meat beneath. A classic Cantonese roast, perfect for feasts or family meals.
Ingredients
8 items- Pork belly with skin 1 kg
- Salt 1 tablespoon
- Five-spice powder 1 teaspoon
- White sugar 1 teaspoon
- White vinegar 2 tablespoons
- Shaoxing wine 1 tablespoon
- Baking soda 1/2 teaspoon
- Ginger 3 slices
Nutrition
Steps （8 steps）
Rinse pork belly, place in cold water with ginger and wine. Bring to a boil over high heat, then reduce to medium heat and cook for 10 minutes until firm. Rinse with cold water, pat dry with paper towels.
Use a meat tenderizer or fork to densely poke the skin, about 3-5mm deep, ensuring not to pierce through the fat layer. This helps the skin become crispy.
Flip pork belly over, on the meat side (not the skin), cut slits 2cm apart through to the fat layer without cutting through the skin, to allow seasoning and heat to penetrate evenly.
Mix salt, five-spice powder, and sugar; rub onto the meat side (including slits), avoiding the skin. Turn pork skin side up, rub skin with salt to remove moisture.
Mix white vinegar with baking soda (or use vinegar alone), brush onto the skin repeatedly to dry. Refrigerate uncovered, skin side up, for at least 4 hours or overnight for best results.
Remove pork, bring to room temperature. Preheat oven to 200°C/400°F. Wrap meat side with foil (skin exposed), place skin up on a rack with a tray below.
Roast for 40 minutes until skin blisters. Remove, scrape off any burnt spots, brush with vinegar again, increase temperature to 220°C/430°F, roast another 15-20 minutes until skin crackles golden.
Let rest 10 minutes, then cut into pieces. Serve hot for crispy skin.
Tips
1. Poking the skin thoroughly is key; the denser the holes, the crispier. 2. Drying time must be sufficient; overnight in the fridge works best. 3. Watch during roasting to avoid burning; cover with foil if skin darkens too much.
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