Ingredients

The following ingredients have 4 Servings
  • 1000 g pork belly with beautiful layers
  • 2 small chunks of ginger
  • 2 scallions
  • 1 tbsp. cooking wine
  • 6-10 Sichuan peppercorns ( ,optional)
  • 1.5 tsp. salt
  • 2 tsp. Chinese five spice
  • 1/2 tsp. sugar
  • 1 tsp. white pepper
  • sea salt to cover the meat
  • white vinegar for brushing

Instruction

  • Place the pork belly in a large pot with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.
  • Transfer the pork out and pat dry the water. Then pork as many holes on the rind. Back and forth and repeat several times. This is the most important step.
  • After the hard pork process, apply a small pinch of salt on the rind.
  • Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.
  • Wrap the pork belly with foil wrappers and place in fridge overnight.Uncovered please, we need the rind to be dry before roasting.
  • Pre-heat oven to 180 degree C. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Roast for 50 minutes to 1 hour.
  • Remove the salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Use upper fire only at the temperature of 220 degree C, and roast until the rind is golden brown and well crackled.
  • Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Transfer out and cut into small bites.
  • Cutting tips: when cutting the pork belly, place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds.