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pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat and calories, while pork shoulder is more affordable.

Start by marinating the pork belly with 1 tablespoon of rice vinegar, rubbing it all over the meat.

Add crushed black pepper, making sure it penetrates the meat.

Pour soy sauce over the pork belly, ensuring it is well coated.

Sprinkle five-spice powder generously over the pork, rubbing it in with your hands.

Leave the pork belly in the refrigerator for 12 hours to marinate.

After marinating, remove the pork belly from the refrigerator and cover it with aluminum foil.

Sprinkle 1 teaspoon of rice vinegar over the pork belly again.

Generously cover the pork belly with sea salt, ensuring the skin is fully covered.

Place the pork belly in the oven at 180°C (356°F) for 1 hour.

After 1 hour, remove the pork from the oven and score the skin in a crosshatch pattern.

Return the pork belly to the oven for an additional 30 minutes to crisp the skin.

Once done, remove the pork from the oven and let it rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens