Slow Roasted Pork Belly with Crispy Crackling and Nam Jim Jaew
Slow Roasted Pork Belly with Crispy Crackling and Nam Jim Jaew
Ingredients
For the Pork Belly
- 2 1/2 pounds boneless pork belly, even joint, skin on
- 1 tablespoon coarse sea salt
- 1 tablespoon vegetable oil, or other neutral oil, for brushing
For the Marinade
- 1 tablespoon granulated sugar
- 1 teaspoon five-spice powder
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon fish sauce
- 1 tablespoon ginger, freshly grated
- 2 garlic, cloves, minced
For Serving
- 1 cup jasmine rice, uncooked
- Nam Jim Jaew sauce, as needed
- lettuce cups, as needed
- mint, fresh leaves, for garnish, as needed
Instructions
- 1
Prepare the pork belly: Using a sharp knife, score the meat side of the boneless pork belly with lines about 1 centimeter deep, being careful not to cut through the skin.
⏱️ 5 min
- 2
Make the marinade: In a medium bowl, combine the granulated sugar, five-spice powder, soy sauce, Shaoxing wine, fish sauce, grated ginger, and minced garlic. Stir until well combined.
⏱️ 5 min
- 3
Marinate the pork: Brush the prepared marinade thoroughly over the scored meat side of the pork belly, ensuring it gets into all the scored lines. Avoid getting marinade on the skin.
⏱️ 5 min
- 4
Prepare the skin: Turn the pork belly over to the skin side. Using a sharp knife or a specialized scoring tool, puncture the skin all over, about 1/2 centimeter deep. This helps the skin crisp up during roasting.
⏱️ 10 min
- 5
Salt and dry the skin: Generously sprinkle the coarse sea salt over the punctured skin. Place the pork belly, uncovered, in the refrigerator overnight (at least 12 hours) to allow the skin to dry out completely. This step is crucial for achieving crispy crackling.
⏱️ 5 min
- 6
Initial roasting: When ready to cook, preheat your oven to 284°F. Remove the pork belly from the refrigerator. Tightly wrap the sides and bottom of the pork belly in aluminum foil, leaving the skin completely exposed. Place it on a baking tray. Roast in the preheated oven for 2 hours and 30 minutes.
⏱️ 150 min•🌡️ 284
- 7
Crisp the crackling: After 2 hours and 30 minutes, remove the pork belly from the oven. Carefully brush the exposed skin with the vegetable oil. Increase the oven temperature to 464°F. Return the pork belly to the oven and continue roasting until the skin bubbles up, becomes deeply golden, and is incredibly crispy, forming the crackling. This usually takes 20-30 minutes, but watch it closely to prevent burning.
⏱️ 25 min•🌡️ 464
- 8
Rest and slice: Once the crackling is perfect, remove the pork belly from the oven. Let it rest for 20 minutes before slicing it into individual portions. This allows the juices to redistribute, keeping the meat tender.
⏱️ 20 min - 9
Prepare jasmine rice: While the pork belly is resting, cook the jasmine rice according to package directions.
⏱️ 15 min
- 10
Serve: Serve the slow-roasted pork belly with crispy crackling alongside the freshly cooked jasmine rice. Drizzle generously with Nam Jim Jaew sauce, garnish with fresh mint leaves, and offer lettuce cups for wrapping, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Roasted Pork Belly with Crispy Crackling and Nam Jim Jaew
Ingredients
For the Pork Belly
- 2 1/2 pounds boneless pork belly, even joint, skin on
- 1 tablespoon coarse sea salt
- 1 tablespoon vegetable oil, or other neutral oil, for brushing
For the Marinade
- 1 tablespoon granulated sugar
- 1 teaspoon five-spice powder
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon fish sauce
- 1 tablespoon ginger, freshly grated
- 2 garlic, cloves, minced
For Serving
- 1 cup jasmine rice, uncooked
- Nam Jim Jaew sauce, as needed
- lettuce cups, as needed
- mint, fresh leaves, for garnish, as needed
Instructions
- 1
Prepare the pork belly: Using a sharp knife, score the meat side of the boneless pork belly with lines about 1 centimeter deep, being careful not to cut through the skin.
⏱️ 5 min - 2
Make the marinade: In a medium bowl, combine the granulated sugar, five-spice powder, soy sauce, Shaoxing wine, fish sauce, grated ginger, and minced garlic. Stir until well combined.
⏱️ 5 min - 3
Marinate the pork: Brush the prepared marinade thoroughly over the scored meat side of the pork belly, ensuring it gets into all the scored lines. Avoid getting marinade on the skin.
⏱️ 5 min - 4
Prepare the skin: Turn the pork belly over to the skin side. Using a sharp knife or a specialized scoring tool, puncture the skin all over, about 1/2 centimeter deep. This helps the skin crisp up during roasting.
⏱️ 10 min - 5
Salt and dry the skin: Generously sprinkle the coarse sea salt over the punctured skin. Place the pork belly, uncovered, in the refrigerator overnight (at least 12 hours) to allow the skin to dry out completely. This step is crucial for achieving crispy crackling.
⏱️ 5 min - 6
Initial roasting: When ready to cook, preheat your oven to 284°F. Remove the pork belly from the refrigerator. Tightly wrap the sides and bottom of the pork belly in aluminum foil, leaving the skin completely exposed. Place it on a baking tray. Roast in the preheated oven for 2 hours and 30 minutes.
⏱️ 150 min•🌡️ 284 - 7
Crisp the crackling: After 2 hours and 30 minutes, remove the pork belly from the oven. Carefully brush the exposed skin with the vegetable oil. Increase the oven temperature to 464°F. Return the pork belly to the oven and continue roasting until the skin bubbles up, becomes deeply golden, and is incredibly crispy, forming the crackling. This usually takes 20-30 minutes, but watch it closely to prevent burning.
⏱️ 25 min•🌡️ 464 - 8
Rest and slice: Once the crackling is perfect, remove the pork belly from the oven. Let it rest for 20 minutes before slicing it into individual portions. This allows the juices to redistribute, keeping the meat tender.
⏱️ 20 min - 9
Prepare jasmine rice: While the pork belly is resting, cook the jasmine rice according to package directions.
⏱️ 15 min - 10
Serve: Serve the slow-roasted pork belly with crispy crackling alongside the freshly cooked jasmine rice. Drizzle generously with Nam Jim Jaew sauce, garnish with fresh mint leaves, and offer lettuce cups for wrapping, if desired.
⏱️ 5 min