Roast pork belly recipe 烧肉 - How to make crispy roast pork at home

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a similar texture but with fewer calories.

five-spice powder

🥗Healthier: cumin and coriander

💰Cheaper: mixed dried herbs

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

Bring a pot of shallow water to a boil. Blanch the pork belly in water for 10 minutes, skin side down. After blanching, remove the pork and let it cool.

Scrape the skin with a knife to remove any dirt and remaining hairs.

Prick multiple small holes on the skin with a small fork.

Make a few shallow cuts on the flesh side of the pork, halfway through the meat.

Mix all the marinade ingredients. Combine the seasoning in a small bowl, then massage it all over the meat, particularly between the cuts.

Keep the skin clean from the marinade.

Mix one tablespoon of white vinegar with a half teaspoon of baking soda in a small bowl. Apply a thin layer of the mixture on the skin.

Keep the pork in the fridge overnight.

Remove the pork belly from the refrigerator at least one hour before roasting so that the pork returns to room temperature.

Sprinkle half a teaspoon of salt on the skin just before it goes in the oven. Wipe off the excess moisture.

Apply a thin layer of oil on the skin. Roast the pork on a medium rack for 1.5 hours at 150°C.

Now place the pork on the top rack. Change the oven setting to 230°C, top heat only for thirty minutes, or until the skin has turned to golden brown with multiple blisters.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens