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Crispy Pork Belly (Chinese Roast Pork Belly)
From cjeatsrecipes.com
8
2 days 1 hr
Cantonese-style roasted pork belly with shatteringly crisp skin and juicy meat, seasoned with five-spice paste and finished under high heat.
| prepPat pork belly skin completely dry with paper towels | ||||||
| prepPoke small holes all over skin surface, piercing only skin and fat, not meat | ||||||
| 2.5 lb / 1.1 kg pork belly, skin-on | Score meat side; mix & spread seasoning paste | Wrap in foil boat, chill uncovered 24–48 hrs | Mix salt crust; brush skin with vinegar, apply crust | Bake 300°F / 150°C, 30 min; remove salt crust & poke more holes | Bake 450°F / 230°C, 30–45 min until skin blisters; broil if needed | Rest 5–10 min, slice & serve |
| 1 tbsp kosher salt (for paste) | ||||||
| 1/2 tbsp white pepper | ||||||
| 1/2 tbsp five spice powder | ||||||
| 1/2 tbsp sugar | ||||||
| 1 tbsp shaoxing wine, plus 2 tsp as needed | ||||||
| 1 cup / 240 g kosher salt (for crust) | ||||||
| 1 egg white, beaten | ||||||
| 1 tbsp / 15 ml white vinegar | ||||||
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