CHINESE CRISPY ROAST PORK BELLY RECIPE RECIPES

Steps:

• Place the pork belly in a large pot with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.
• 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.
• After the hard pork process, apply a small pinch of salt on the rind.
• Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.
• Wrap the pork belly with foil wrappers and place in fridge overnight.Uncovered please, we need the rind to be dry before roasting.
• Pre-heat oven to 180 degree C. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Roast for 50 minutes to 1 hour.
• Remove the salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Use upper fire only at the temperature of 220 degree C, and roast until the rind is golden brown and well crackled.
• Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Transfer out and cut into small bites.
• Cutting tips: when cutting the pork belly, place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds.

Steps:

• To Prep Mix the salt, five-spice powder and white pepper together. Rinse and clean the pork belly before drying with paper towels. Using a fork, knife or skewer, poke many holes evenly around the skin of the pork belly to stop any bubbles from forming while it is roasting. Make sure as to not poke holes fully through the skin. Rub the Shaoxing wine on to the bottom of the pork belly before rubbing in the dry mix. Ensure that the skin of the belly is kept clean. Place the pork belly on aluminium foil and fold the sides on to the meat. You should be left with a wrapped pork belly but the skin should still be fully exposed. Place the pork belly in to the fridge to marinate and dry for at least 8 hours. Once the pork belly has marinated, remove it from the oven and brush the skin lightly with white vinegar before covering the skin with coarse salt to form a layer. To Cook Bake the pork belly in an oven at 200 degrees Celsius for 45 mins. After 45 mins, take the pork belly out of the oven and remove the salt layer on top of the skin. Take the pork belly out of the aluminium foil and place it on to a wire rack to roast. Make sure to use either the leftover foil or another tray to catch the oil drippings. Return the pork belly to the oven, putting it on the highest rack to broil. Cook for another 10 mins or until the skin has become crispy. Remove the pork belly from the oven and let rest for at least 10 mins before cutting it in to bite-sized pieces to serve! To make the cutting easier, start from the meat side and cut down in to the skin.