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Crispy Roasted Pork Belly 脆皮燒肉
Recipe

15 INGREDIENTS • 19 STEPS • 1HR 50MINS

Crispy Roasted Pork Belly 脆皮燒肉

5.0
3 ratings
This Cantonese staple can be usually found in roasting shops, along side roast duck. The secret to this delicatly crispy skin is poking it with skewers!
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Crispy Roasted Pork Belly 脆皮燒肉
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The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
This Cantonese staple can be usually found in roasting shops, along side roast duck. The secret to this delicatly crispy skin is poking it with skewers!
1HR 50MINS
Total Time
$4.44
Cost Per Serving
Ingredients
Servings
4
US / Metric
Fresh Ginger
2 slices
Scallion
1 bunch
Scallion
2 scallions per 4 servings
Salt
1 Tbsp
Garlic Powder
1/2 tsp
McCormick® Garlic Powder
Ground White Pepper
1/4 tsp
Ground White Pepper
Rice Wine
1 tsp
Baking Soda
3/4 tsp
Baking Soda
Distilled White Vinegar
1 Tbsp
Distilled White Vinegar
Sweetened Condensed Milk
1 1/2 Tbsp
Sweetened Condensed Milk
Water
3 cups
Water
Water
to taste
Cold Water
Nutrition Per Serving
VIEW ALL
Calories
1797
Fat
181.0 g
Protein
32.5 g
Carbs
6.5 g
Add to plan
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Crispy Roasted Pork Belly 脆皮燒肉
Save
author_avatar
The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Cooking InstructionsHide images
step 1
Your Pork Belly (3 lb) should have a layer of skin, fat, meat, fat then meat.
step 1 Your Pork Belly (3 lb) should have a layer of skin, fat, meat, fat then meat.
step 2
Boil the Fresh Ginger (2 slices) and Scallion (1 bunch) in water for a few minutes to extract the flavor. Add in the belly and cook for 7 minutes at medium high with lid on. Prepare a dish with Water (to taste) to place the pork belly in after.
step 2 Boil the Fresh Ginger (2 slices) and Scallion (1 bunch) in water for a few minutes to extract the flavor. Add in the belly and cook for 7 minutes at medium high with lid on. Prepare a dish with Water (to taste) to place the pork belly in after.
step 3
Cool the pork belly in ice water, making sure it's completely cool inside. Once cool, use a knife to scrape the skin off, and wash away any remaining residue.
step 3 Cool the pork belly in ice water, making sure it's completely cool inside. Once cool, use a knife to scrape the skin off, and wash away any remaining residue.
step 4
In a bowl mix the spice rub: Salt (1 Tbsp), Ground White Pepper (1/4 tsp), Ground Ginger (1/4 tsp), McCormick® Garlic Powder (1/2 tsp), Chinese Five Spice Powder (1/2 Tbsp), and Granulated Sugar (1/2 Tbsp).
step 4 In a bowl mix the spice rub: Salt (1 Tbsp), Ground White Pepper (1/4 tsp), Ground Ginger (1/4 tsp), McCormick® Garlic Powder (1/2 tsp), Chinese Five Spice Powder (1/2 Tbsp), and Granulated Sugar (1/2 Tbsp).
step 5
Tape a bunch of skewers together and stab the skin with it. Don't stab too deep, just 3-5mm in depth.
step 5 Tape a bunch of skewers together and stab the skin with it. Don't stab too deep, just 3-5mm in depth.
step 6
With wet hands, rub Baking Soda (3/4 tsp) on the skin. Leave it to rest for 30 minutes. This helps soften the skin.
step 6 With wet hands, rub Baking Soda (3/4 tsp) on the skin. Leave it to rest for 30 minutes. This helps soften the skin.
step 7
Slice the meat side of the belly twice, but not all the way through. Only about halfway.
step 7 Slice the meat side of the belly twice, but not all the way through. Only about halfway.
step 8
Rub the spice everywhere except the skin.
step 8 Rub the spice everywhere except the skin.
step 9
Let the pork rest, skin side down, on paper towels.
step 9 Let the pork rest, skin side down, on paper towels.
step 10
If using, rub some Rice Wine (1 tsp) on the meat side of the pork. Poke the skin with skewers again.
step 10 If using, rub some Rice Wine (1 tsp) on the meat side of the pork. Poke the skin with skewers again.
step 11
Mix the Sweetened Condensed Milk (1 1/2 Tbsp), Distilled White Vinegar (1 Tbsp) and Water (3 cups). In a pan that fits the belly, pour the mixture. Lay the pork skin side down and leave for 15-20 minutes.
step 11 Mix the Sweetened Condensed Milk (1 1/2 Tbsp), Distilled White Vinegar (1 Tbsp) and Water (3 cups). In a pan that fits the belly, pour the mixture. Lay the pork skin side down and leave for 15-20 minutes.
step 12
Transfer to a pan and air dry the skin. Do not pat dry. Store overnight uncovered in the refrigerator.
step 12 Transfer to a pan and air dry the skin. Do not pat dry. Store overnight uncovered in the refrigerator.
step 13
The skin should be dry like this. Before roasting, preheat the oven at 350 degrees F (180 degrees C).
step 13 The skin should be dry like this. Before roasting, preheat the oven at 350 degrees F (180 degrees C).
step 14
In a roasting pan with a drip pan underneath, roast for 20 minutes.
step 14 In a roasting pan with a drip pan underneath, roast for 20 minutes.
step 15
Turn the heat up to 400 degrees F (200 degrees C). Roughly stab the skin one last time to bring the oil out.
step 15 Turn the heat up to 400 degrees F (200 degrees C). Roughly stab the skin one last time to bring the oil out.
step 16
Place the meat, skin side up, in aluminum foil, and wrap it up making sure to keep the skin side open.
step 16 Place the meat, skin side up, in aluminum foil, and wrap it up making sure to keep the skin side open.
step 17
Roast again for 30 minutes.
step 17 Roast again for 30 minutes.
step 18
If the skin does not look like this, roast for 5 more minutes or use a broiler.
step 18 If the skin does not look like this, roast for 5 more minutes or use a broiler.
step 19
Slice along the halfway cut and enjoy!
step 19 Slice along the halfway cut and enjoy!
Tags
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Appetizers
Gluten-Free
Comfort Food
Shellfish-Free
Chinese
Pork
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