Slow Roasted Pork Belly

190 mins
Serves 1
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Directions

  1. 1Start with a nice even joint of boneless pork belly.
  2. 2Start with a nice even joint of boneless pork belly.
  3. 3Start with a nice even joint of boneless pork belly.
  4. 4Slice 1 cm deep lines on the meat side.
  5. 5Slice 1 cm deep lines on the meat side.
  6. 6Slice 1 cm deep lines on the meat side.
  7. 7Make a marinade with sugar, five spice, soy, Shaoxing wine, fish sauce, ginger, and garlic.
  8. 8Make a marinade with sugar, five spice, soy, Shaoxing wine, fish sauce, ginger, and garlic.
  9. 9Make a marinade with sugar, five spice, soy, Shaoxing wine, fish sauce, ginger, and garlic.
  10. 10Brush the marinade all over the meat and inside the scores.
  11. 11Brush the marinade all over the meat and inside the scores.
  12. 12Brush the marinade all over the meat and inside the scores.
  13. 13Lightly puncture the skin all over, about 1/2 cm deep.
  14. 14Lightly puncture the skin all over, about 1/2 cm deep.
  15. 15Lightly puncture the skin all over, about 1/2 cm deep.
  16. 16Add salt to the skin.
  17. 17Add salt to the skin.
  18. 18Add salt to the skin.
  19. 19Shove the pork belly in the fridge uncovered to dry out overnight.
  20. 20Shove the pork belly in the fridge uncovered to dry out overnight.
  21. 21Shove the pork belly in the fridge uncovered to dry out overnight.
  22. 22Encase the pork in foil, leaving the skin exposed.
  23. 23Encase the pork in foil, leaving the skin exposed.
  24. 24Encase the pork in foil, leaving the skin exposed.
  25. 25Cook at 140° for 2 and 1/2 hours.
  26. 26Cook at 140° for 2 and 1/2 hours.
  27. 27Cook at 140° for 2 and 1/2 hours.
  28. 28Remove it from the oven.
  29. 29Remove it from the oven.
  30. 30Remove it from the oven.
  31. 31Brush the skin with oil.
  32. 32Brush the skin with oil.
  33. 33Brush the skin with oil.
  34. 34Place back into the oven at 240° until it bubbles up.
  35. 35Place back into the oven at 240° until it bubbles up.
  36. 36Place back into the oven at 240° until it bubbles up.
  37. 37Let it rest for 20 minutes before slicing it up.
  38. 38Let it rest for 20 minutes before slicing it up.
  39. 39Let it rest for 20 minutes before slicing it up.

Ingredients

  • 1 joint boneless pork belly
  • 1 joint boneless pork belly
  • 1 joint boneless pork belly
  • sugar
  • sugar
  • sugar
  • five spice
  • five spice
  • five spice
  • soy
  • soy
  • soy
  • Shaoxing wine
  • Shaoxing wine
  • Shaoxing wine
  • fish sauce
  • fish sauce
  • fish sauce
  • ginger
  • ginger
  • ginger
  • garlic
  • garlic
  • garlic
  • salt
  • salt
  • salt
  • oil
  • oil
  • 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.