CRISPY SKIN 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:

• Preheat oven to 200 degrees F (95 degrees C).
• Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
• Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
• Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
• Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
• Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.