Crispy Pork Belly 脆皮燒肉

created by @big38

Ingredients

15 items

Scale recipe

—Pork belly

Poaching liquid

—Water

—Ginger

—Spring onion

Equilibrium brine

—1.5% salt

—2% sugar

—Water

Marinade

0.5tspfive spice

0.5tspwhite pepper

1tspsichuan pepper

2tspshaoxing wine

—Garlic (optional)

Bake

2tspvinegar

2tspbaking soda

—Coarse salt

Directions

Poach 20min in onion ginger water.

Scrape and clean the skin, then poke loads of holes on the skin.

Brine overnight.

Pat dry, season the meat and leave the skin uncovered overnight.

Brush skin with vinegar & baking soda, cover with coarse salt, conv roast 400ºF 15min top rack.

Turn the heat down to 325ºF and continue roasting for 30min.

Remove salt, conv roast 400ºF 45min.

Turn heat up to 450ºF and roast 5-10min or until skin’s ready.

Rest 30min.

Poach 20min in simmering water.

Scrape and clean the skin, then poke loads of holes on the skin.

Pat dry, season the meat and leave the skin uncovered overnight.

Cover with coarse salt, conv bake 400ºF 35min.

Remove salt. Roast 450ºF or broil 3-5min until skin’s ready. Keep an eye here as it’s very easy to burn the skin.

Rest 30min.

Notes

There are a couple different variations of making crispy pork belly. Most don’t brine. Some don’t add baking powder or vinegar. They’re all valid, whatever gets you great results. The only guiding principle here is to keep the skin very dry before the baking step. If you take a look at the finished pork belly, you may notice a few spots of skin that hasn’t puffed up. There’s several reasons for this, it could be the shape of the pork, place in the oven, etc. As far as the cook on the meat, I’m happy where it’s at. The brine and the cook times make it incredibly juicy. Simply roasting this longer would fix the skin issue, but I rather have perfect meat than a few spots of un-puffed skin. You can adjust the temperature and cook times to fix this all, but I want to keep this under 2 hours as

Directions

Poach 20min in onion ginger water.

Scrape and clean the skin, then poke loads of holes on the skin.

Brine overnight.

Pat dry, season the meat and leave the skin uncovered overnight.

Brush skin with vinegar & baking soda, cover with coarse salt, conv roast 400ºF 15min top rack.

Turn the heat down to 325ºF and continue roasting for 30min.

Remove salt, conv roast 400ºF 45min.

Turn heat up to 450ºF and roast 5-10min or until skin’s ready.

Rest 30min.

Poach 20min in simmering water.

Scrape and clean the skin, then poke loads of holes on the skin.

Pat dry, season the meat and leave the skin uncovered overnight.

Cover with coarse salt, conv bake 400ºF 35min.

Remove salt. Roast 450ºF or broil 3-5min until skin’s ready. Keep an eye here as it’s very easy to burn the skin.

Rest 30min.