Slow Roasted Pork Belly
Directions
- 1Start with a nice even joint of boneless pork belly.
- 2Slice 1 cm deep lines on the meat side.
- 3Make a marinade with sugar, five spice, soy, Shaoxing wine, fish sauce, ginger, and garlic.
- 4Brush the marinade all over the meat and inside the scores.
- 5Lightly puncture the skin all over, about 1/2 cm deep.
- 6Add salt to the skin.
- 7Shove the pork belly in the fridge uncovered to dry out overnight.
- 8Encase the pork in foil, leaving the skin exposed.
- 9Cook at 140° for 2 and 1/2 hours.
- 10Remove it from the oven.
- 11Brush the skin with oil.
- 12Place back into the oven at 240° until it bubbles up.
- 13Let it rest for 20 minutes before slicing it up.
Ingredients
- 1 joint boneless pork belly
- sugar
- five spice
- soy
- Shaoxing wine
- fish sauce
- ginger
- garlic
- salt
- oil
Equipment
foilfridgeoven
Tips
- To make the crackling crispy, lightly puncture the skin and dry it out in the fridge overnight.
- Rest the pork belly for 20 minutes before slicing.
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