How to make crispy pork belly at home? Check out this video now!
Crispy Pork Belly Recipe
Ingredients
2 pounds of pork belly
1 tablespoon of rice vinegar
1 teaspoon of salt
a pinch of baking soda
a handful of coarse salt
a dash of water
Marinade
1 tablespoon of Shaoxing wine
1 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of five-spice powder
Instruction:
- Clean the pork belly and remove its hair (either pluck it or burn it with a torch).
- Place the pork belly in water and boil for 5 minutes. (By doing so, the pork belly will release its gamey taste and blood.)
- Use a bunch of skewers or a fork to pierce on the skin of the pork belly. (By doing so, the skin will release water content, and be crispier later.)
- In a small bowl, mix 1 tablespoon of Shaoxing wine, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of five-spice powder. Then brush marinade on the pork meat. (Don’t brush it on the skin.)
- Seal the pork with aluminum foil. Leave the skin out.
- In a small bowl, add 1 teaspoon of salt, 1 tablespoon of rice vinegar, and a pinch of baking soda (the vinegar and the baking soda are the secrets to making the skin crispy, flaky, and yet airy). Then brush it on the skin.
- Leave the pork belly in a refrigerator overnight.
- Preheat the oven to 425 °F/218 °C.
- In a small bowl add a handful of coarse salt and a dash of water (The water will make the salt into chunk so it won’t create a mess.) Add the rock salt on top of the pork belly.
- Cover your roasting pan with foil paper (It will make your cleaning easier). Place the pork belly on a baking rack.
- Transfer the pork belly to the oven and bake for 40 minutes.
- Take out the pork belly and brush off the salt. Use the sharp option to poke more holes in the skin. Then place it on a baking rack.
- Change the oven setting to broil and broil for 20 minutes.
