Crispy Roast Pork

 
 
 
 

Crispy Roast Pork

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The Chinese are the undisputed kings of two dishes: crispy duck and crispy pork belly. It is unlikely that just anybody can prepare the crispy duck, due to its difficulty. It is simply too difficult to do properly in normal home kitchen.

However, the crispy pork belly is a different case. The next time you pass around your local Chinese barbecue shop and lovingly or longingly look at the pieces of juicy pork with a wonderful almost impossibly fragile and inflated skin, just remember: It's easy to do yourself.

 

Material

  • 2 kg pork belly
  • 1 tablespoon rice vinegar
  • 1 teaspoon salt
  • a pinch of baking soda
  • some coarse salt
  • some water

Marinade

Clean the pork belly and remove the hairs

Insert the pork belly in cold water and cook for 5 minutes. (Tip: We use cold water to cook the pork belly, as this helps release a grainy taste. If you use hot water, then the surface of the pork would be cooked immediately, and the grainy taste would be gone.) 

Use lots of sausages or a fork to wrinkle the whole pork belly (This makes its skin release water and become more fragile later.)

In a small bowl, mix 1 tablespoon Shaoxing wine, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon five spice blend. Then, rub the marinade into the meat but not the skin

Wrap the pork in aluminium foil, and then roast it. Keep the skin on the outside of the foil.

In a small bowl, add 1 teaspoon salt, 1 tablespoon rice vinegar and a pinch of baking soda (vinegar and baking soda are the secret to skin was crispy yet airy). Then rub it into the skin of the meat.

Leave the pork belly overnight in a refrigerator.

Preheat oven to 425 ° F / 218 ° C

In a small bowl, add a handful of coarse salt and a little water. Add the mixture to the top of the pork.

 

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