Imported from YouTube
Best Pork Belly You'll Ever Make
A Cantonese-style pork belly technique focused on overnight skin drying, gentle rendering, and a final high-heat blast for exceptionally crisp crackling. The pork is seasoned with five spice, black and white pepper, garlic salt, Maldon salt, and cooking wine.
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Ingredients
- pork belly (Blanching and roasting joint; size not stated.)
- fine salt (For covering the skin during the moisture-drawing step.)
- vinegar (For brushing over the pork skin after scraping away the salt and moisture.)
- Chinese five spice (For the seasoning mix.)
- black pepper (For the seasoning mix.)
- white pepper (For the seasoning mix.)
- garlic salt (For the seasoning mix.)
- Maldon salt (For the seasoning mix; the transcript's “mold and salt” is understood from the visible text as Maldon salt.)
- cooking wine (Rub into the scored meat before seasoning.)
- water (A small amount under the rack to generate steam during roasting.)
Steps
- 1
Blanch the pork belly in boiling water for 1 minute.
- 2
Let the pork belly cool until it is cool enough to handle safely. Puncture the skin so moisture and fat can escape during cooking.
- 3
Cover the skin with fine salt and leave it for 10 minutes. The salt will draw moisture from the skin.
- 4
Scrape away the salt and moisture from the skin, then brush the skin with vinegar. Leave the pork uncovered in the refrigerator overnight.
- 5
The next day, turn the pork belly over so the meat side is facing up. Score the meat in a crosshatch pattern across the base, cutting through the meat but not through the fat or skin at the top.
- 6
Mix together the Chinese five spice, black pepper, white pepper, garlic salt, and Maldon salt to make the seasoning.
- 7
Rub cooking wine into the surface of the scored meat.
- 8
Apply the seasoning mixture over the wine-coated meat, working it into the scored cuts.
- 9
Place the pork belly on a rack with a small amount of water underneath to generate a little steam while it cooks.
- 10
Place the pork in a low oven set to 175°C / 347°F and cook for 20 minutes.
- 11
After 20 minutes, turn the oven off and leave the pork inside to cook for another 10 minutes.
- 12
Turn the oven up to 200°C / 392°F for the final blast of heat. Continue until the fat has gently rendered and the dried skin has blistered and puffed into light crackling; the source does not specify the duration for this final stage.
- 13
Remove the pork belly from the oven and leave it to rest before slicing it into pieces.
- 14
Slice and serve the rested pork belly, with its juicy meat, rendered fat, and crisp crackling.
Notes
The source does not provide the pork belly size, seasoning quantities, or duration of the final 200°C blast. It also does not specify the resting time. The overnight uncovered refrigeration is presented as an important part of drying the skin.
Nutrition per serving
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