Crispy Roast Pork Belly Recipe

five-spice powder

🥗Healthier: cumin and coriander

💰Cheaper: mixed spices

Cumin and coriander can mimic the flavor profile at a lower cost.

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner option, while pork shoulder is more economical.

Use a jacquard tool to pierce the skin of the pork belly.

If you don't have a jacquard tool, use a needle or a fork with sharp tines to pierce the skin.

Apply cooking sherry on the flesh side of the pork belly.

Mix Chinese five-spice powder, white pepper, and salt together.

Evenly coat the flesh side of the pork belly with the spice mixture, rubbing it in well.

Pat the pork belly dry to remove any excess moisture.

Refrigerate the pork belly for 12 to 24 hours to start the drying process and allow the flavors to penetrate.

Preheat the oven to 350°F (177°C).

Create a foil barrier to protect the sides of the pork belly from burning.

Place the pork belly flesh side down in the roasting pan and cover the flesh side with foil.

Apply a thin layer of white vinegar on the skin side and rub it in.

Sprinkle a layer of coarse kosher salt or coarse sea salt on top of the skin.

Roast the pork belly for about 1 hour.

Carefully remove the salt crust from the skin after roasting.

Check that the skin is not burnt and the flesh side is tender.

Put the pork belly back on the pan and switch the oven to the broiler setting.

Broil the pork belly until the skin is crispy and bubbly, monitoring closely to prevent burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens