Crispy Pork Belly

1kg pork belly, skin on

The Meat Seasoning

2 teaspoons Chinese five spice powder
1 teaspoon vegetable oil
Pinch salt

The Skin Treatment

2–3 tablespoons coarse salt
1 teaspoon rice vinegar

300–400 g pork belly

• 1–2 tsp Chinese five spice

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

• 2 tsp rice vinegar

PREPARATION

1. Place the pork belly skin side down into a pan of simmering water and blanch for about 3 minutes.
2. Turn the pork over and cook the meat side for a further 1 minute.
3. Remove the pork and place it on a wire rack to cool slightly.
4. Once cooled, place the pork belly uncovered in the fridge overnight so the skin dries completely.
5. Remove the pork from the fridge and place it meat side up.
6. Using a cleaver or knife, score the meat side into portions without cutting through the skin.
7. Mix the five spice powder with vegetable oil and a small pinch of salt to create a paste.
8. Rub this mixture thoroughly into the meat side of the pork belly.
9. Turn the pork skin side up and gently score the skin with shallow cuts. Do not cut into the fat layer.
10. Place the pork belly onto foil and fold the foil into a shallow tray so the meat is covered but the skin remains exposed.
11. Generously cover the skin with coarse salt and leave for 10–15 minutes so the salt draws out moisture.
12. After resting, scrape away most of the salt from the skin using a knife or cleaver.
13. Rub the rice vinegar evenly across the surface of the skin.

COOKING

1. Place the pork belly into an oven preheated to 160°C and roast for 45 minutes.
2. Increase the oven temperature to 210°C and continue roasting for another 30 minutes until the skin becomes crisp and bubbly.
3. Remove from the oven and rest the pork for 15–20 minutes before slicing along the scored lines.

School of Wok Tips

• Drying the pork overnight in the fridge is key to achieving crispy crackling.
• Always score the meat side first so portioning the pork after roasting is easier.
• Salt on the skin helps draw out moisture which improves the crispness.
• Finishing with rice vinegar helps create a lighter, fluffier crackling.

FAQs

Why blanch the pork belly first?
Blanching tightens the skin and begins the cooking process, helping the pork roast more evenly.

Can I skip the overnight drying step?
You can, but the skin will not crisp as well. Dry skin is essential for perfect crackling.

Why add rice vinegar to the skin?
Rice vinegar helps dry the surface further and encourages the skin to puff into a light crispy crackling.