Homemade Crispy Pork Belly
Homemade Crispy Pork Belly
Ingredients
- 750 g pork belly, skin on
- 1/2 teaspoon Shao Xing wine
- 1/2 teaspoon Chinese five spice powder
- 1/8 teaspoon salt
- 1/2 teaspoon brown sugar
For the Skin
- 1/2 teaspoon white vinegar
- 1/2 teaspoon oil
- 50 g rock salt, for crusting
For the Aromatic Sauce
- 1 spring onion, approximately 15g, finely chopped
- 2 slices ginger, approximately 3g, finely chopped
- 2-3 tablespoons neutral oil
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon oyster sauce
- 1 tablespoon water
To Serve
- 600 g bok choy
- as needed cooked jasmine rice
Instructions
- 1
Bring a large pot of water to the boil. Add the pork belly and simmer for 5-8 minutes to remove impurities and tighten the skin. Remove the pork belly, rinse it under cold water, and pat it completely dry with paper towels.
⏱️ 10 min
- 2
Scrape the skin clean if needed. Using a skewer or a sharp tool, prick the skin all over, being careful to avoid piercing into the meat. Even pricking will result in better crackling.
⏱️ 5 min
- 3
Score the meat side of the pork belly (do not score the skin). Rub the meat side with the 1/2 teaspoon of Shao Xing wine. In a small bowl, combine the 1/2 teaspoon of five spice powder, 1/8 teaspoon of salt, and 1/2 teaspoon of brown sugar, then massage this mixture into the meat side only.
⏱️ 5 min
- 4
Place the pork belly skin-side up on a tray. Lightly brush the skin with 1/2 teaspoon of white vinegar. Refrigerate the pork belly uncovered overnight to thoroughly dry the skin.
⏱️ 5 min
- 5
The next day, wrap the sides and base of the pork belly tightly in aluminum foil, leaving the skin exposed. Cover the skin evenly with 50 grams of rock salt.
⏱️ 5 min
- 6
Preheat your oven to 160°C (320°F). Roast the pork belly for 40 minutes.
⏱️ 40 min•🌡️ 160
- 7
While the pork is roasting, bring a pot of water to the boil. Blanch the 600 grams of bok choy for 2-3 minutes, or until it is just tender. Drain well and set aside.
⏱️ 5 min
- 8
Remove the pork from the oven. Carefully discard the rock salt and the aluminum foil. Increase the oven temperature to 230°C (445°F) or switch to the Grill setting. Place the pork belly on a wire rack.
⏱️ 3 min•🌡️ 230
- 9
Prepare the aromatic sauce: Place the finely chopped spring onion and ginger in a heatproof bowl. Add the 2 tablespoons of soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of brown sugar, 1 teaspoon of oyster sauce, and 1 tablespoon of water. Mix well.
⏱️ 5 min
- 10
Lightly brush the pork skin with 1/2 teaspoon of oil. Return the pork to the oven and grill for 10-15 minutes, or until the skin is puffed and crispy. Watch closely to avoid burning!
⏱️ 15 min•🌡️ 230
- 11
Rest the pork belly for 5 minutes after removing it from the oven. Then, chop it into bite-sized pieces. Serve immediately with the blanched bok choy, steamed jasmine rice, and the aromatic sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Crispy Pork Belly
- 750 g pork belly, skin on
- 1/2 teaspoon Shao Xing wine
- 1/2 teaspoon Chinese five spice powder
- 1/8 teaspoon salt
- 1/2 teaspoon brown sugar
For the Skin
- 1/2 teaspoon white vinegar
- 1/2 teaspoon oil
- 50 g rock salt, for crusting
For the Aromatic Sauce
- 1 spring onion, approximately 15g, finely chopped
- 2 slices ginger, approximately 3g, finely chopped
- 2-3 tablespoons neutral oil
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon oyster sauce
- 1 tablespoon water
To Serve
- 600 g bok choy
- as needed cooked jasmine rice
Instructions
- 1
Bring a large pot of water to the boil. Add the pork belly and simmer for 5-8 minutes to remove impurities and tighten the skin. Remove the pork belly, rinse it under cold water, and pat it completely dry with paper towels.
⏱️ 10 min - 2
Scrape the skin clean if needed. Using a skewer or a sharp tool, prick the skin all over, being careful to avoid piercing into the meat. Even pricking will result in better crackling.
⏱️ 5 min - 3
Score the meat side of the pork belly (do not score the skin). Rub the meat side with the 1/2 teaspoon of Shao Xing wine. In a small bowl, combine the 1/2 teaspoon of five spice powder, 1/8 teaspoon of salt, and 1/2 teaspoon of brown sugar, then massage this mixture into the meat side only.
⏱️ 5 min - 4
Place the pork belly skin-side up on a tray. Lightly brush the skin with 1/2 teaspoon of white vinegar. Refrigerate the pork belly uncovered overnight to thoroughly dry the skin.
⏱️ 5 min - 5
The next day, wrap the sides and base of the pork belly tightly in aluminum foil, leaving the skin exposed. Cover the skin evenly with 50 grams of rock salt.
⏱️ 5 min - 6
Preheat your oven to 160°C (320°F). Roast the pork belly for 40 minutes.
⏱️ 40 min•🌡️ 160 - 7
While the pork is roasting, bring a pot of water to the boil. Blanch the 600 grams of bok choy for 2-3 minutes, or until it is just tender. Drain well and set aside.
⏱️ 5 min - 8
Remove the pork from the oven. Carefully discard the rock salt and the aluminum foil. Increase the oven temperature to 230°C (445°F) or switch to the Grill setting. Place the pork belly on a wire rack.
⏱️ 3 min•🌡️ 230 - 9
Prepare the aromatic sauce: Place the finely chopped spring onion and ginger in a heatproof bowl. Add the 2 tablespoons of soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of brown sugar, 1 teaspoon of oyster sauce, and 1 tablespoon of water. Mix well.
⏱️ 5 min - 10
Lightly brush the pork skin with 1/2 teaspoon of oil. Return the pork to the oven and grill for 10-15 minutes, or until the skin is puffed and crispy. Watch closely to avoid burning!
⏱️ 15 min•🌡️ 230 - 11
Rest the pork belly for 5 minutes after removing it from the oven. Then, chop it into bite-sized pieces. Serve immediately with the blanched bok choy, steamed jasmine rice, and the aromatic sauce.
⏱️ 5 min