Chinese Style Crispy Pork Belly Recipe
Steamed Bao Bun | HMK Chimichurri | Persimmon Glaze
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Ingredients
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Crispy Pork Belly
Method
Crispy Pork Belly Preparation
- 1
Prepare the Pork Belly
Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub the salt, black pepper, and five-spice powder all over the pork belly, making sure to get it into the scored skin. Place it in the refrigerator uncovered for at least 4 hours or overnight.
- 2
Marinate
In a bowl, mix together the rice vinegar, soy sauce, and honey. Pour this mixture over the pork belly, ensuring it’s well coated. Marinate for at least 2 hours in the refrigerator.
- 3
Roasting
Preheat your oven to 450°F (230°C). Place the pork belly on a wire rack over a roasting pan. Roast for 30 minutes, then lower the temperature to 350°F (175°C) and continue to roast for another 1 hour until the skin is crispy and the meat is tender.
- 4
Rest and Slice
Once cooked, let the pork belly rest for at least 15 minutes before slicing. Cut into bite-sized pieces for serving.
