Homemade Crispy Pork Belly

Ingredients

• 750 g pork belly (Skin on)
• 0.5 tsp Shaoxing wine (Also written as Shao Xing wine)
• 0.5 tsp Chinese five-spice powder
• 0.125 tsp salt
• 0.5 tsp brown sugar (For seasoning the pork)
• 0.5 tsp white vinegar (For drying the skin)
• 0.5 tsp oil (For brushing the skin before grilling)
• 50 g rock salt (For crusting the pork skin; discard after roasting)
• 1 spring onion (Approximately 15 g, finely chopped)
• 3 g ginger (Approximately 3 g, finely chopped)
• 2.5 tbsp neutral oil (Source gives 2–3 tbsp for the aromatic sauce)
• 2 tbsp soy sauce (Light soy sauce)
• 1 tsp dark soy sauce
• 1 tsp brown sugar (For the aromatic sauce)
• 1 tsp oyster sauce
• 1 tbsp water (For the aromatic sauce)
• 600 g bok choy (For serving)
• jasmine rice (Cooked, for serving; quantity not specified)
• water (For boiling the pork and blanching the bok choy; quantity not specified)

Steps

1. 1

   Bring a large pot of water to a boil. Add the pork belly and simmer for 5–8 minutes to remove impurities and tighten the skin. Remove the pork, rinse it under cold water, and pat it completely dry.

2. 2

   If needed, scrape the skin clean. Using a skewer or other sharp tool, prick the skin all over without piercing into the meat; even pricking helps produce better crackling.

3. 3

   Score the meat side, not the skin. Rub the scored meat with Shaoxing wine.

4. 4

   Combine the Chinese five-spice powder, salt, and the ½ teaspoon brown sugar. Massage this mixture into the meat side only.

5. 5

   Place the pork skin-side up on a tray. Lightly brush the skin with white vinegar, then refrigerate the pork uncovered overnight so the skin dries thoroughly.

6. 6

   Wrap the sides and base of the pork tightly in foil, leaving the skin exposed. Cover the exposed skin evenly with the rock salt.

7. 7

   Preheat the oven to 160°C (320°F). Roast the salt-covered pork for 40 minutes.

8. 8

   Bring a pot of water to a boil. Add the bok choy and blanch for 2–3 minutes, until just tender. Drain well and set aside.

9. 9

   Remove the pork from the oven. Discard the rock salt and foil. Increase the oven to 230°C (445°F), or use the grill setting, and place the pork on a wire rack.

10. 10

    Place the chopped spring onion and ginger in a heatproof bowl. Add the soy sauce, dark soy sauce, 1 teaspoon brown sugar, oyster sauce, water, and neutral oil. Mix well to make the aromatic sauce.

11. 11

    Lightly brush the pork skin with the ½ teaspoon oil. Return the pork to the oven and grill for 10–15 minutes, watching closely to prevent burning, until the skin is puffed and crispy.

12. 12

    Rest the pork for 5 minutes, then chop it into bite-sized pieces. Serve with the blanched bok choy, cooked jasmine rice, and aromatic sauce.

Notes

The transcript says the skin can ideally dry for 6–8 hours, while the written method says overnight; overnight uncovered refrigeration is the authoritative written instruction. The rock salt is used as a crust and discarded after roasting. The amount of cooked jasmine rice is not specified.

Nutrition per serving

• main
• Chinese
• Cantonese
• roasted
• crispy pork
• pork belly
• gluten-free adaptable
• family-style