Serves 6
Directions
- 1Take a piece of pork belly of about 1.5 kg.
- 2Plunge it in a pot of boiling water over high heat, skin side down.
- 3Leave it for 5 min, this softens the skin.
- 4Then, make lots of small holes.
- 5You have to pierce the skin and the thin layer of fat that is just underneath, without going as far as the meat.
- 6On the meat side, cut 3 cm thick slices, be careful not to cut the skin.
- 7For the marinade, mix 1 + ½ tsp of salt, 1 tsp of ground pepper, 1 + ½ tsp of 5 spice powder.
- 8Spread it well on the meat without touching the skin.
- 9Turn over and sprinkle salt on the skin.
- 10Let stand 30 minutes.
- 11After, wipe off the water that has appeared.
- 12Now, spread white rice vinegar on the skin.
- 13And let it dry in the refrigerator overnight without covering.
- 14Avoid having a hollow on the skin, otherwise it will not puff up.
- 15You can put bones or an aluminum ball underneath, the goal is that the fat drains well during cooking.
- 16On the sides, fold the aluminum to protect the meat.
- 17Put baking paper in the baking dish and place the pork belly on a wire rack.
- 18Bake at 200°C for 40 min.
- 19After 40 min, take it out of the oven and raise the temperature to 220°C.
- 20Remove the aluminum and put the meat back on the grill, always with the pieces of bones underneath.
- 21Continue cooking 30 to 35 min, this is now that the meat will grill and that the skin will puff up.
- 22Watch the end of cooking to prevent it from burning.
- 23Take it out of the oven and let it rest for 15 min.
- 24Then cut into small pieces.
Ingredients
- 1.5 kg poitrine de porc
- 1.5 c à c sel
- 1 c à c poivre moulu
- 1.5 c à c poudre de 5 parfums
- 0.5 c à s vinaigre de riz blanc (ou vinaigre blanc)
Equipment
knifecutting boardpancooking chopsticksbaking panovenwire rackpaper towelbrushaluminium foilbaking papertongs
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