Chinese Crispy Pork Belly
, 12 h 25 min (mostly chilling), Serves 8
Roasted pork belly with pricked skin cured in spices, salt-roasted until the skin crisps and puffs, then broiled golden.
| prepPreheat oven to 180°C / 350°F | ||||||||
| 1 pork belly, skin on (800–1200 g / 1.6–2.4 lb) | Prick skin all over, avoiding fat & flesh | Chill uncovered 12 hrs (min 3, max 24) | Wrap in foil with 1.5 cm / 2/5" rim | Spread rock salt on skin | Roast 180°C / 350°F, 60 min | Remove foil, scrape off salt | Broil medium-high, 25 cm / 10" away, 20–25 min until crispy | Slice 1–1.5 cm / 2/5–3/5" thick, then smaller |
| 1 1/2 tbsp Chinese cooking wine (Shaoxing wine) | Rub flesh with wine, five spice, pepper & salt | |||||||
| 1 tsp Chinese five spice powder | ||||||||
| 1 tsp white pepper | ||||||||
| 1/2 tsp salt | ||||||||
| 1 tbsp white vinegar | Dab skin dry, brush with vinegar | |||||||
| 200 g rock salt | ||||||||
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