Crispy pork belly, a common oriental dish. It is crispy on the rind (skin) as the name suggests. So here is a recipe that brings the rind to the intended crisp, and tenders on the meat.
Prep time: 13.5 hours
(recommend to prepare a day before cooking)
Cooking time: 65 minutes
Ingredients:
Apple cider vinegar
Hua Tiao cooking wine
Coarse salt
Fine salt
Chinese five-spice powder
Pork belly - est 1 - 2 kg
Apple cider vinegar enhances the flavor as well as to crisp the rind
Hua Diao cooking wine to season the meat.
Sea salt or table salt and spices powder also to season the meat.
Instructions
Firstly, bring the water to the boiling point. Add a pinch of salt and a tablespoon of apple cider vinegar.
The meat is partially cooked after about 5min. Turn off the heat and remove the pork belly from the boiling water. This process soften the skin and eliminates odor.
Now dry the pork belly thoroughly with a kitchen towel.
Once dried, remove the unwanted fine hair from the skin using a tweezer.
Add 4 to 5 teaspoons of coarse salt to the skin.
Spread the salt evenly on the rind surface, this process allows moisture to be drawn out from the skin so as to crisp the skin when baking. Set it aside for an hour. Dry the surface when the surface is wet.
Add the Chinese five-spice powder, fine salt (1 teaspoon), followed by the Hua Tiao cooking wine (2 tablespoons), evenly throughout the entire pork belly
Use a kitchen towel to dry the rind further. Brush apple cider vinegar (1 tablespoon) evenly on the skin only.
Use a skewer and gently puncture the entire surface of the rind. This process allow the skin to be even more crispy when baked.
Note: Puncture only at the surface of the rind.
Add coarse salt evenly to the skin. Set aside in the fridge for at least 12 hours.
Before baking, remove the salt and allow the meat to reach room temperature and apply apple cider vinegar (1 tablespoon) evenly on the rind. Using a skewer and gently puncture the entire surface of the rind.
Set the oven to 210, top and bottom heating, and preheat the oven. Bake for about 50 minutes, until the meat is golden brown. Set the pork belly on your countertop and gently punctured throughout the skin surface. Put it back into the oven and set the oven to top heating only. Bake for another 10 to 15 minutes until the rind is slightly charred as shown above.
Scraped off the charred portion.
Finally and it is done.
To serve, slice the final product into bite-size.
A cross-section reveals the juicy and tender pork belly.
This delicacy can be served with lettuce or rice.
Enjoy munching.
