Roasted Crispy Pork Belly
Today, I'm going to make a delicious dish using pork belly. It's called Roasted Crispy Pork Belly, and it has a crispy texture and a savory flavor. The preparation is simple, making it perfect for gatherings and sharing with friends. The experience is truly amazing.
INGREDIENTS
- 500g Pork Belly
DIRECTIONS
First, prepare all the necessary ingredients.
Blanch the Pork Belly: Fill a pot with water and add 2 scallions and 3 slices of ginger. Clean the 500g pork belly and place it in the pot with cold water. Add 3 tablespoons of cooking wine and bring it to a boil over high heat.
Tip:
This step, called "blanching," helps remove the pork belly's gamey odor.
Skim off any foam halfway through cooking; this improves the removal of gaminess.
Cook the pork belly until a chopstick can easily pierce it. Remove and drain excess water. Use a knife or fork to prick small holes in the skin. This step is crucial for achieving crispy pork skin—don't skip it!
Once the pork belly has been drained, cut it into small pieces. Be careful not to cut through the skin; keep the skin intact.
After cutting the pork belly, soak it in 5ml of white vinegar for 10 minutes. Ensure the vinegar covers the skin.
Prepare the dipping sauce: Take a bowl and add 3 tablespoons of soy sauce and 2 tablespoons of barbecue sauce.
Then add 2g of chili powder, 2g of pepper powder, and 2g of cumin powder. Mix well and set aside.
Tip:
Adjust the seasonings according to personal taste preferences.
After soaking the pork belly in white vinegar for 10 minutes, remove it and evenly spread the pre-prepared sauce over each piece, ensuring to cover the middle of each piece as well.
Place the pork belly pieces skin-side down on aluminum foil. The skin does not need to be wrapped. Wrap the pork belly with aluminum foil and refrigerate for about 6 hours.
After 6 hours in the refrigerator, remove the pork belly and spread white vinegar over it.
Evenly spread 30g of coarse salt over the skin of the pork belly. If coarse salt is not available, fine salt can be used as a substitute. Preheat the oven to 200 degrees Celsius with both the upper and lower heating elements on. Bake for 30 minutes.
After 30 minutes, remove the pork belly from the oven and discard the coarse salt from the surface.
Apply white vinegar evenly over the skin of the pork belly again. Reduce the oven temperature to 180 degrees Celsius with both the upper and lower heating elements on. Continue baking for another 40 minutes.
Once the baking time is up, remove the pork belly from the oven. Your delicious Roasted Crispy Pork Belly is now ready to serve.