Crispy Roasted Pork Belly

Recipe

6 INGREDIENTS • 14 STEPS • 1HR 35MINS

Crispy Roasted Pork Belly

4

1 rating

Editor's Choice

Editor's Choice

This very popular Cantonese dish is often served with rice, but also can be enjoyed by itself. The skin on the roasted pork belly is super crispy and crunchy, while the meat is very tender and oh so flavorful.

Crispy Roasted Pork Belly

Save

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

http://www.wokandskillet.com/

This very popular Cantonese dish is often served with rice, but also can be enjoyed by itself. The skin on the roasted pork belly is super crispy and crunchy, while the meat is very tender and oh so flavorful.

1HR 35MINS

Total Time

$2.30

Cost Per Serving

Ingredients

Servings

8

US / Metric

2.5 lb

Skin-On Pork Belly

3/4 tsp

Chinese Five Spice Powder

1 Tbsp

Rosé Wine

1

Fermented Bean Curd

optional

1/4 tsp

Ground White Pepper

1/2 Tbsp

Nutrition Per Serving

VIEW ALL

Calories

738

Fat

75.1 g

Protein

13.5 g

Carbs

0.3 g

Crispy Roasted Pork Belly

Save

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

http://www.wokandskillet.com/

Cooking InstructionsHide images

step 1

Add water in a wok or a large shallow frying pan to cover about 1 cm of the Skin-On Pork Belly (2.5 lb) when submerged. Bring to rolling boil over high heat.

step 2

Place the pork belly, skin side down, into the water, then remove after about 10 seconds.

step 2 Place the pork belly, skin side down, into the water, then remove after about 10 seconds.

step 3

Using a pointed sharp knife or a pork belly skin hole hammer, poke tiny holes on the entire surface of the skin. Lots and lots of holes.

step 3 Using a pointed sharp knife or a pork belly skin hole hammer, poke tiny holes on the entire surface of the skin. Lots and lots of holes.

step 4

Mix the marinade in a small bowl: Chinese Five Spice Powder (3/4 tsp), Rosé Wine (1 Tbsp), Fermented Bean Curd (1), Ground White Pepper (1/4 tsp), and Salt (1 tsp).

step 5

Rub the marinade on the meat side of the pork belly. Do not rub the marinade on the skin.

step 5 Rub the marinade on the meat side of the pork belly. Do not rub the marinade on the skin.

step 6

Place the pork belly on a plate, meat side down, and let it marinade in the fridge for about 30 minutes.

step 7

Preheat your oven to 375 degrees F (190 degrees C).

step 8

Take the pork belly out of the fridge and rub Salt (1/2 tsp) on the skin.

step 9

Line a baking sheet with foil, place a wire rack on top of the baking sheet, then the pork on the wire rack, skin side up.

step 10

Roast for 40 minutes on the center rack of your oven.

step 10 Roast for 40 minutes on the center rack of your oven.

step 11

Take the pork belly out of the oven to move the oven rack closer to the broiler, on the top. Put the pork belly back in the oven, then increase the temperature to 450 degrees F (230 degrees C).

step 12

The skin will start to crackle and blister. As soon as the surface of the pork skin is golden brown and all blistery, this should take about 10 minutes, take it out of the oven.

step 13

Let it sit for about 15 minutes before cutting into bite sized pieces.

step 14

Serve with steamed white rice, or with Chinese style hot mustard or both! Enjoy!

step 14 Serve with steamed white rice, or with Chinese style hot mustard or both! Enjoy!

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