Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province. Each time when I have a chance to enjoy Guangdong cuisine, this crispy pork belly is one of my choices.
Around two weeks ago, when I visited a friend, she made this crispy pork belly at home with perfect crispy rind and savory meat. So I have learned the secret and make my favorite dish at home. Honestly I have failed for the first time and this is the second time for the ideal crispy pork belly. So be patient with this dish. Here are some important tips about making the pork belly.
1. Poke as many holes as possible on the rind. The fat oil produced in the roasting process need ways to come out and keep the pork rind dry. That’s the reason why the rind is crispy. At the first time, I failed because I just pork some holes causally.
2. Adding some baking soda can help the pork rind to crackle in a shorter time. I do not use it. Just in case you may need this information.
3. Brushing some oil on the surface during roasting can bring a bright color. But just a little please! Adjust the time and temperature according to your own oven. Watch carefully near the end!
4. Enjoy when the cubs are not hot but still warm! Otherwise they will become difficult to chew when cool down completely. Reheat them when necessary!
Pork belly is a one of the most popular meat ingredient in China. It has a great ratio between lean and fat, thus it is commonly used in Chinese stir-fry recipes, red-cooked recipes and roasted recipes. Here are some of other Chinese pork belly recipes.
Pork belly can be used in stir-fry recipes: twice cooked pork belly
Pork belly can be roasted: Roasted pork belly with honey
Pork belly can be red braised: red-braised pork belly.
If you are interested in making your own Chinese five spice powder, check homemade Chinese five spice powder.
- Around 500g pork belly
- Salt as needed around ½ tablespoon
- 2 teaspoons cooking wine
- Vegetable oil for brushing
- 1 teaspoon light soy sauce
- ½ teaspoon baking powder (optional)
- 1 scallion
- 3 ginger slices
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon Chinese five spice powder
- Wash the pork belly carefully and then put in a large pot with water, ginger slices, scallion sections and cooking wine. Bring all the content to a boiling and further cook for around 15 minutes until 70% done (No blood water after inserting a chop sticker). Transfer out, rinse under running cold water and drain with kitchen paper.
- Use prods or toothpicks (or anything similar) to poke some holes on the rind. The more the better and then denser the better!
- Sprinkle salt on the surface evenly. (And then scribble baking soda too if you decide to use some)
- Turn the pork belly over, pour soy sauce firstly and then sprinkle the other seasonings. Set aside for around 2 hours (in cool place please).
- Wrap the lean meat with silver paper and expose the skin surface only (This can avoid the meat to be burn during the process)
- Preheat the oven to 250 degree C and then roast for 30~40 minutes until the skin becomes to crackle. And then bring the pork belly out, remove anything burned and brush some vegetable oil on the surface and continue to roast until enough crackling with 220 degree C.