Crispy Pork Belly

Ingredients:

  • 2 to 3 lbs (about 1 to 1.5 kg) pork belly, skin-on

  • 1 tablespoon salt

  • 1 tablespoon baking soda

  • 1 tablespoon vinegar or lemon juice (for cleaning the skin)

  • 2 tablespoons olive oil

  • 1 tablespoon Chinese five-spice powder (optional)

  • Salt and black pepper, to taste

Instructions:

Preparing the Pork Belly:

  1. Clean the Skin:

    • Rinse the pork belly under cold water and pat it dry with paper towels.

    • Score the skin of the pork belly with a sharp knife. Make shallow, parallel cuts about 1/2 inch apart.

  1. Vinegar or Lemon Juice Wash:

    • Rub the skin with vinegar or lemon juice. This helps to remove any impurities and enhances the crispiness of the skin.

    • Pat the skin dry again.

  1. Salt and Baking Soda Rub:

    • Rub the entire pork belly with a mixture of salt and baking soda. This helps to draw out moisture and contributes to the crispiness of the skin.

    • Optionally, rub the meat side with Chinese five-spice powder, salt, and black pepper for added flavor.

  1. Refrigerate:

    • Place the pork belly, uncovered, in the refrigerator for at least 4 hours or overnight. This helps to further dry out the skin.

Cooking the Pork Belly:

  1. Preheat the Oven:

    • Preheat your oven to 450°F (230°C).

  1. Prepare a Roasting Rack:

    • Place the pork belly on a roasting rack, skin side up. Ensure that the pork is well-supported to prevent it from curling.

  1. Olive Oil Rub:

    • Rub the skin with olive oil. This helps in the crisping process.

  1. Roasting:

    • Roast the pork belly in the preheated oven for about 30 minutes or until the skin starts to blister and turn golden brown.

  1. Lower Temperature:

    • Reduce the oven temperature to 375°F (190°C) and continue roasting for another 40-50 minutes or until the internal temperature reaches at least 160°F (71°C).

  1. Broiling (Optional):

    • If needed, you can briefly broil the pork belly at the end to achieve an even crispier skin. Keep a close eye to prevent burning.

  1. Resting:

    • Allow the pork belly to rest for 10-15 minutes before slicing.

  1. Slicing and Serving:

    • Slice the crispy pork belly into bite-sized pieces and serve immediately.

Serving Suggestions:

  • Serve the crispy pork belly with steamed rice or as part of a noodle dish.

  • Pair it with a dipping sauce like hoisin or a soy-based dipping sauce with chili and garlic.

  • Garnish with fresh herbs or green onions for added freshness.