Crispy Chinese Pork Belly

72 mins
Serves 1
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Directions

  1. 1Score the pork belly skin.
  2. 2Score the pork belly skin.
  3. 3Score the pork belly skin.
  4. 4Inject the pork belly with Chinese cooking wine.
  5. 5Inject the pork belly with Chinese cooking wine.
  6. 6Inject the pork belly with Chinese cooking wine.
  7. 7Sprinkle the pork belly with five spice, salt, and white pepper.
  8. 8Sprinkle the pork belly with five spice, salt, and white pepper.
  9. 9Sprinkle the pork belly with five spice, salt, and white pepper.
  10. 10Rub the spices into the pork belly.
  11. 11Rub the spices into the pork belly.
  12. 12Rub the spices into the pork belly.
  13. 13Refrigerate uncovered for 12 hours.
  14. 14Refrigerate uncovered for 12 hours.
  15. 15Refrigerate uncovered for 12 hours.
  16. 16Wrap the pork belly in aluminum foil.
  17. 17Wrap the pork belly in aluminum foil.
  18. 18Wrap the pork belly in aluminum foil.
  19. 19Place the foil-wrapped pork belly on a baking sheet.
  20. 20Place the foil-wrapped pork belly on a baking sheet.
  21. 21Place the foil-wrapped pork belly on a baking sheet.
  22. 22Brush the pork belly with white vinegar.
  23. 23Brush the pork belly with white vinegar.
  24. 24Brush the pork belly with white vinegar.
  25. 25Cover the pork belly with rock salt.
  26. 26Cover the pork belly with rock salt.
  27. 27Cover the pork belly with rock salt.
  28. 28Roast for 60 minutes at 180C/350F.
  29. 29Roast for 60 minutes at 180C/350F.
  30. 30Roast for 60 minutes at 180C/350F.
  31. 31Remove the salt crust and place the pork belly in a preheated grill/broil oven 25-30 cm from the heat for 20-25 minutes until crispy.
  32. 32Remove the salt crust and place the pork belly in a preheated grill/broil oven 25-30 cm from the heat for 20-25 minutes until crispy.
  33. 33Remove the salt crust and place the pork belly in a preheated grill/broil oven 25-30 cm from the heat for 20-25 minutes until crispy.
  34. 34Slice and serve with mustard.
  35. 35Slice and serve with mustard.
  36. 36Slice and serve with mustard.

Ingredients

  • 1 pork belly
  • 1 pork belly
  • 1 pork belly
  • 2 tablespoons Chinese cooking wine
  • 2 tablespoons Chinese cooking wine
  • 2 tablespoons Chinese cooking wine
  • 1 tablespoon Chinese five spice
  • 1 tablespoon Chinese five spice
  • 1 tablespoon Chinese five spice
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon white pepper
  • 1 teaspoon white pepper
  • 2 tablespoons white vinegar
  • 2 tablespoons white vinegar
  • 2 tablespoons white vinegar
  • 2 cups rock salt
  • 2 cups rock salt
  • 2 cups rock salt

Equipment

knifemeat injectorglass containeraluminum foilbaking sheetovenbrush