Twice-Roasted Pork Belly
Double roasted pork belly is a classic Chinese dish with crispy crackling skin and tender juicy meat, twice baked for an irresistible flavor and texture.
Ingredients
9 items- pork belly 500g
- Shaoxing wine 2 tbsp
- light soy sauce 2 tbsp
- dark soy sauce 1 tbsp
- honey 1 tbsp
- five-spice powder 1 tsp
- salt 1 tsp
- ginger 3 slices
- spring onions 2
Nutrition
Steps （8 steps）
Rinse 500g pork belly and cut into palm-sized pieces. Place in cold water, bring to a boil and blanch for 5 minutes, skimming off foam. Drain and rinse with warm water.
Put pork in fresh water with ginger, spring onion and 1 tbsp Shaoxing wine. Bring to a boil, then simmer over medium-low heat for 30 minutes until a skewer easily pierces the skin. Drain and pat dry.
Pat the pork dry with paper towels. Prick the skin all over with a toothpick. Rub with 1 tbsp Shaoxing wine and 1 tsp salt. Let marinate for 10 minutes.
In a bowl, mix light soy, dark soy, five-spice powder and honey. Brush this mixture all over the pork except the skin. Marinate for 15 minutes.
Preheat oven to 200°C (400°F). Place pork skin-side up on a wire rack over a foil-lined baking tray. Roast for 20 minutes.
Remove the pork. Brush the skin with honey water (1:1 honey to water) and sprinkle a little salt. Increase oven to 230°C (450°F) and roast for another 15 minutes until the skin blisters and turns golden and crunchy.
Take out the double-roasted pork and let cool for 10 minutes at room temperature. Slice into 1cm thick pieces with a sharp knife and arrange on a plate.
Serve with white sugar, sweet chili sauce or garlic chili sauce as dip. Garnish with chopped spring onion or cilantro. Enjoy hot.
Tips
Pierce the skin deeply and closely for best crackling; brush honey water before the second roast for a glassy crust; let the meat rest before slicing to stay juicy.
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