My pork-loving family and friends absolutely adore this recipe. One of my aunts knows how to cook this perfectly. Juicy meat on the inside and extra crispy skin on the outside. I think that’s how this one should be cooked. You just have to be cautious, but this is pretty easy to make. Thank goodness for this home recipe and we can enjoy it straight from our home kitchens!
Whenever I am craving for this type of pork recipe, I usually go outside to buy straight from the store. The thing about it is that it doesn’t retain its crispy skin so long, which, for me, is actually the selling point of this recipe.
Ingredients
750 grams Tyson pork belly uncut slab
1 tsp sea salt
water
For the marinade:
1 tsp sea salt
1/2 tbsp McCormick five-spice powder
1/4 tsp McCormick white pepper powder
Instructions
Use kitchen tweezers to pull out stray hair on the pork belly skin, if any. Use a knife to scrap the skin for a few minutes to remove impurities. Rinse pork belly stab and pat dry with paper towels.
Holding a small knife in a stabbing action, make short diagonal slits with the tip of the knife on the surface of the skin (but not cutting into the meat) at random.
Combine (A) in a small bowl and rub the marinade all over the meat portion only. If any marinade gets on the skin, rub it off with a paper towel.
Rub 1 tsp salt on the skin. Place pork belly on a plate, uncovered, skin side up and let it marinade for a few hours or preferably overnight in the refrigerator. The purpose is to dry the skin thoroughly and also to allow the marinade to seep into the meat.
When ready to roast, first place a ramekin in the center of a semi-deep roasting tray (I am using a bread tin). Fill the tray with some water and place the pork belly on the ramekin. Be careful not to let the skin get wet, if that happens, pat dry with paper towel.
Bake the pork belly at preheated oven of 220°C (428°F) for 30 minutes to get the blistering on the skin started.
By this time, the skin will be softened and you can see some blistering on the skin. Using a bamboo skewer, poke as many holes as you can on the portion of the skin which is still soft.
Return pork belly and roast at 200°C (392°F) for another 90 minutes, or until the skin is roasted to crispy perfection. At every 30 minutes interval, top up the water in the tray and poke holes with a bamboo skewer on the portion of the skin which is still soft.
Place the cooked pork on a wire rack and allow the meat to rest for about 15 minutes before cutting.
Scrap off charred areas from the skin, if any, with a knife. Place the meat on a chopping board, skin side down. Slice a strip of pork, and further cut the strip to smaller, bite-sized pieces.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Roast the pork on a higher rack closer to the heating coil.