Poitrine de porc croustillante

Name: Poitrine de porc croustillante
Yield: 6 servings
Cuisine: French
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)

Serves 6

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Poitrine de porc croustillante

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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

Poitrine de porc croustillante

Serves 6

facebook.com

Poitrine de porc croustillante

facebook.com

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.