How to make crispy pork belly at home? Check out this video now!
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
1 tablespoon of Shaoxing wine
1 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of five-spice powder
Clean the pork belly and remove its hair (either pluck it, burn the hair with fire or a hot pan).
Put the pork belly in cold water boil for 5 minutes. (Tip: we put the pork belly in cold water and boil it because by doing so, it will fully release the grainy taste. If we use hot water to boil the pork belly, then the surface of the pork belly will cook immediate, so it won’t release its grainy taste.)
Use a bunch of skewers or a fork to poke on the entire pork belly (By doing so, the skin will release water 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 pork belly 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 boil and boil for 20 minutes.