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Chinese-style Crispy Pork Belly

Prep: 1.5 hours

Cook: 2 hours

Just two ingredients needed to make perfectly crisp pork belly cracking and juicy meat at home

  • 500g belly pork

  • 1-2 tsp 5 spice

  • 1 tbsp salt

Preparation

  • Please note: For best results the pork must be cooked in two different ways. This ‘double cooking’ process will help to 1) soften the meat and 2) get rid of the many solid impurities and excess fat that pork seems to hold in its skin.

  • Place the pork in a saucepan and cover with boiling water, bring back to boil and simmer for 5 minutes before removing meat from the pan. Some scum may form on the top of the water – remove this with a ladle

  • Remove from the pan and allow the meat to cool on the side, once cooled score gently in diagonal cuts along the top of the skin. Try not to cut into the meat.

  • Dry the skin using a kitchen towel and massage the salt over the skin and the 5 spice over the meat (not skin). Allow to cool and wind dry for at least 1 hour or place in a fan oven, turn on the fan, but no heat and dry in a fan oven for 15 mins – the dryer the skin the better.

Method

  • Preheat the oven to 130°C

  • Place the pork on a grilling tray and roast in the oven for 45 mins – 1 hr and now place in a preheated oven (230°C) and roast for a further 45 mins - 1 hour until all skin is crispy and crunchy

  • Remove from oven and allow to rest for 30 minutes For ease of cutting through the skin later, you may cut slices into the meat whilst leaving the skin intact before you start the roasting process – this will speed the initial cooking process up, so you must check that the meat is not drying out every 10-15 minutes.


  • 500g belly pork

  • 1-2 tsp 5 spice

  • 1 tbsp salt


Preparation

  • Please note: For best results the pork must be cooked in two different ways. This ‘double cooking’ process will help to 1) soften the meat and 2) get rid of the many solid impurities and excess fat that pork seems to hold in its skin.

  • Place the pork in a saucepan and cover with boiling water, bring back to boil and simmer for 5 minutes before removing meat from the pan. Some scum may form on the top of the water – remove this with a ladle

  • Remove from the pan and allow the meat to cool on the side, once cooled score gently in diagonal cuts along the top of the skin. Try not to cut into the meat.

  • Dry the skin using a kitchen towel and massage the salt over the skin and the 5 spice over the meat (not skin). Allow to cool and wind dry for at least 1 hour or place in a fan oven, turn on the fan, but no heat and dry in a fan oven for 15 mins – the dryer the skin the better.

Method

  • Preheat the oven to 130°C

  • Place the pork on a grilling tray and roast in the oven for 45 mins – 1 hr and now place in a preheated oven (230°C) and roast for a further 45 mins - 1 hour until all skin is crispy and crunchy

  • Remove from oven and allow to rest for 30 minutes For ease of cutting through the skin later, you may cut slices into the meat whilst leaving the skin intact before you start the roasting process – this will speed the initial cooking process up, so you must check that the meat is not drying out every 10-15 minutes.

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