Heo quay giòn tan trong miệng@Crispy roast pork recipe melts in your mouth@

Choose a thin-skinned pork belly for crispiness.

Boil the pork belly with ginger and salt for 8 minutes, skin side down.

Flip the pork belly and boil for an additional 3 minutes, adding a splash of white wine for aroma.

Prepare a marinade with 9 grams of salt, 2 tablespoons of sugar, 0.5 teaspoons of seasoning powder, and 1 tablespoon of five-spice powder.

Sauté 20 grams of shallots and 20 grams of garlic until golden brown and fragrant, then set aside.

Cut the pork belly into three pieces for better marination.

Rub the sautéed shallots and garlic onto the pork belly, adding 24 grams of salt only on the meat side, not on the skin.

Use a skewer to prick the skin of the pork belly evenly to ensure it crisps up during cooking.

Mix 20 grams of vinegar with 0.25 teaspoons of baking powder and brush this mixture onto the skin three times, waiting 5 minutes between each application.

Dry the pork belly in a dehydrator at 100°C for 60 minutes to dry the skin.

After drying, roast the pork belly at 180°C for 25 minutes.

After 25 minutes, check the skin; it should be puffed up.

Brush some vinegar on the skin and increase the temperature to 200°C for another 25 minutes to crisp it further.

Once done, let the pork belly cool for 30 minutes before slicing.

Equipment Needed

Spice Level: