Recipe: To Try At Home Crispy Roasted Pork Belly

Recipe: To Try At Home Crispy Roasted Pork Belly Delicious, fresh and tasty.

Crispy Roasted Pork Belly. This roasted pork belly recipe is simple, using nothing more than basic seasonings and extra-virgin olive oil. The long, slow roasting makes for tender meat, and the increased oven temperature near the end of the cooking time helps create a crispy skin. Pat the skin dry with paper towel.

Once chilled, slice into thick pieces and brown until crispy to enjoy alone or in a variety of recipes from salads to soups to sandwiches and more!

Pan crisped slices are perfect for Pork Belly Ramen, Pork Belly Sandwiches, and Pork Belly Tacos.

For the pork belly: Line a baking sheet with foil and fit with a wire rack.

You can cook Crispy Roasted Pork Belly using 14 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Crispy Roasted Pork Belly

1. It’s of Meat.

2. You need 1 kg of Pork Belly.

3. It’s of Spice Rub.

4. Prepare 3 tbsp of Ngo Hiang (Chinese Five Spice Powder).

5. It’s of Salt.

6. It’s of Coarsely-Ground Black Pepper.

7. Prepare of Stock.

8. Prepare 3 piece of Star Anise.

9. It’s 2 pinch of Cloves.

10. Prepare 3 tbsp of Red Pepper / Paprika Powder.

11. You need 2 of Bayleaf.

12. Prepare of Salt.

13. It’s 3 slice of ginger.

14. You need of Water.

Chinese crispy pork belly is a popular Cantonese roast meat also known as Chinese Roast Pork (Siu Yuk / Siew Yoke in Cantonese).

The skin of the pork belly is dried carefully and roasted at high heat at the start to draw out the oils and cause the skin of the pork to crackle and blister, similar to how pork crackling and crackling pork roast is.

The best crackling in the world with juicy seasoned flesh, no one does crispy pork belly like the Chinese.

And this is how they make it. (It's easy!)Chinese Crispy Pork Belly recipe.

Crispy Roasted Pork Belly step by step

1. Prepare and trim the pork belly.

2. Rub the pork belly with spices and refrigerate at least 10 minutes. Refrigerate overnight for maximum flavor.

3. Make the stock by combining the ingredients with water just enough to submerge the meat. Heat until rolling boil.

4. Cut the pork belly into more manageable size.

5. Simmer the pork belly in the stock skin-side down 4 to 5 minutes.

6. Take the pork belly from heat and rinse under running tap water to cool.

7. Prickle the skin with fork or knife to make the skin more crispy.

8. Preheat the oven to 180 C.

9. Rub salt onto the skin and the meat.

10. Put the meat into.the oven. Bake for 90 minutes (180 C) to slow cook the meat until tender.

11. When 90 Minutes have passed, move the pork belly to the top rack of the oven and crank up the temp to 250 C, top heat only.

12. Set the timer 10 to 15 minutes or until the skin gets crispy.

13. Take the pork belly out from the oven and rest for 10 to 15 minutes.

14. Slice the pork into strips.

15. Cut the strips into bite size pieces.

16. Move to bowl or plate.

17. Enjoy! ;).

In my humble opinion, the Chinese are the undisputed king of two things: crispy duck and crispy pork belly.

It's always terribly disappointing to order pork belly from a menu and get a wet, fatty chunk without the textural crunch of a wafer of golden, salty skin.

Good news folks, this method ensures a bubbly, honeycomb-esque layer of crispy goodness every single time.

Scotese's trick to crispy pork belly is to rub equal parts baking soda and salt into the skin—the combo of baking soda and salt will draw out moisture and set you up for success.

The crunch the juicy fatty pork, I love it!