Chinese Crispy Pork Belly

• 1kg pork belly, skin on, bone removed
  Sea salt, generous amount
  Chinese five spice powder

PREPARATION

. Prepare the pork

1. If the pork belly has bone attached, remove it carefully with long slicing motions, or ask your butcher to remove it.
2. Bring a large pot of water to the boil.
3. Submerge the pork belly skin side down and blanch for 2 to 3 minutes. This tightens the skin and removes impurities.
4. Remove and rinse briefly under cold water so you can handle it safely.

2. Score the skin

1. Using a sharp knife, score the skin in parallel lines about 1 to 2mm apart. Cut through the skin and fat but not into the meat.
2. Turn and score again diagonally to create a fine crisscross pattern.
3. Check that each cut has opened through the fat layer. Proper scoring allows the fat to render and the skin to crisp.

3. Season

1. Rub a generous amount of sea salt over the skin. The salt draws out moisture and dries the surface.
2. Rub Chinese five spice over the sides and base of the pork, avoiding the skin.

COOKING

4. Slow roast

1. Place the pork belly onto a roasting tray, skin side up.
2. Roast at 130°C for 1 to 1½ hours. This gently renders the fat and cooks the meat without burning the skin.

5. High heat finish

1. Increase the oven temperature to 230°C.
2. Roast for a further 30 to 45 minutes until the skin bubbles and blisters.
3. The crackling should look puffed and golden. When flicked, it should sound hollow.

6. Rest and carve

1. Allow the pork to rest briefly.
2. Turn the pork upside down to slice cleanly through the meat without shattering the crackling.
3. Cut into thick strips first, then chop into bite size squares using the base of a cleaver.

Serve immediately while the crackling is crisp.

School of Wok Tips

• Blanching tightens the skin and helps with scoring.
• The finer the scoring, the more evenly the crackling will puff.
• Keep five spice away from the skin to avoid burning.
• Always finish with high heat for that blistered crackling.

FAQs

Why blanch pork belly first?
Blanching removes impurities and contracts the skin, making it easier to score evenly.

Why roast at two temperatures?
Low heat renders fat slowly. High heat creates blistered crackling.

How do I know the crackling is ready?
It will look puffed and blistered and sound hollow when tapped.