OVEN ROASTED CRISPY PORK BELLY RECIPES

Steps:

• Preheat the oven to 450°F (220°C)
• Score the fat on the pork belly with a sharp knife.
• Pat the meat dry with a paper towel and season the meat on all sides with salt and pepper.
• Place the meat on a baking sheet lined with tin foil or parchment paper.
• Roast the pork for 30 minutes, until the fat is rendered and crisp on the top.
• Reduce the oven temperature to 350°F and continue to roast the meat for 2 hours, until very tender and soft.
• Remove the baking sheet from the oven, place the meat on a cutting board and cover with tin foil. Rest for 10 minutes. Then uncover the meat, slice and serve.

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.