Crispy Pork Belly

• 300–400 g pork belly

• 1–2 tsp Chinese five spice

• 1 tbsp salt (plus extra for drying the skin)

• 2 tsp rice vinegar

Blanch the pork

Place the pork belly in a shallow pan half-filled with water.

• Simmer skin-side down for 3 minutes

• Turn over and cook meat-side for 1 minute

Remove the pork and place skin-side up on a wire rack to dry. For best results, leave uncovered overnight in the fridge.

Score and season

• Flip the pork so the meat side is up.

• Using a cleaver, make shallow cuts into the meat in a grid pattern (not all the way through).

• Rub Chinese five spice and a pinch of salt into the meat. Massage gently.

Prepare the skin for crisping

• Place the pork in foil shaped like a small “boat,” leaving the skin exposed.

• Sprinkle a generous layer of salt over the skin and leave for 10–15 minutes.

• Scrape off the majority of the salt, leaving a tiny amount behind.

• Rub rice vinegar over the skin to help it dry and create a fluffy, crisp texture.

Roast

• Preheat the oven to 160°C (320°F).

• Roast the pork for 45 minutes to cook the meat through.

• Increase the oven to 210°C (410°F) and roast for another 30 minutes to crisp the skin.

Rest and carve

• Allow the pork to rest 15–20 minutes after roasting.

• Slice along the previously scored lines to portion.

Serve

Serve hot with steamed rice or as part of a Chinese banquet.
The skin should be light, airy, and crispy, while the meat is juicy and tender.

FAQs:
Q: How do I get pork belly skin crispy?
A: Blanch, dry overnight, apply salt, and finish with rice vinegar before roasting.

Q: Can I make this without overnight drying?
A: For best results, allow at least a few hours; overnight is ideal for fully crisp skin.

Q: What is the best oven temperature for crispy pork belly?
A: Start at 160°C (low) for tenderness, then increase to 210°C (high) to crisp the skin.

Q: Can I use other seasonings instead of five-spice?
A: Yes, experiment with garlic powder, black pepper, or smoked paprika for variations.