CRISPY ROAST PORK BELLY

CRISPY PORK BELLY RECIPE ✨✨✨
Cantonese style crispy roast pork belly. One of my all time favourite things to cook and eat at home. I’ve had many plays with this recipe and I’ve worked out a great way to execute the crispy crackling skin result with just using a simple home kitchen oven setup and a sharp knife.
Ingredients:
2 - 2.5kg pork belly (20%+ fat is ideal)
2 tsp white vinegar
2 tsp neutral oil
2-3 tbsp salt
Marinade:
3 tbsp sugar
1 tbsp chicken boullion
1 tsp garlic powder
1 tsp onion or scallion powder
1/4 tsp white pepper
2 tsp cumin powder
1 tsp five spice
1 1/2 tbsp salt
1 tbsp cornflour
60ml rice wine
Start by preheating the oven 240C bake and prepping the pork, make sure it’s dry. Cut slices on the meat side of the belly about 1cm deep and 2-3cm apart (this allows for a deeper marination and reduces the meat curling when cooking).
On the skin side, using a very sharp tip of the knife poke as many holes as you can penetrating the skin into the fat (basically you want the fat seeping to the top to fry the skin)
Mix the marinade in a small bowl and pour on the meat side of the belly, trying to not get any on the skin. Rub it in and flip over.
Using paper, dry the skin and brush on the oil and vinegar. Sprinkle with the salt evenly.
3 baking temperatures to look out for:
1st temp 240C for 20-25min
2nd temp 170 for 55-60min
3rd temp 240C for 15-20min or until crispy. Allow to rest 10-15min before cutting.
Serve with rice and your fave greens. ENJOY!
PLEASE SHARE THIS RECIPE TO ALL YOUR CRISPY PORK BELLY LOVER FRIENDS ❤️✨

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[@katiekiruck2801]

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[@seasha9743]

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