Poitrine de porc croustillante

Serves 6
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Directions

  1. 1Take a piece of pork belly of about 1.5 kg.
  2. 2Take a piece of pork belly of about 1.5 kg.
  3. 3Take a piece of pork belly of about 1.5 kg.
  4. 4Plunge it in a pot of boiling water over high heat, skin side down.
  5. 5Plunge it in a pot of boiling water over high heat, skin side down.
  6. 6Plunge it in a pot of boiling water over high heat, skin side down.
  7. 7Leave it for 5 min, this softens the skin.
  8. 8Leave it for 5 min, this softens the skin.
  9. 9Leave it for 5 min, this softens the skin.
  10. 10Then, make lots of small holes.
  11. 11Then, make lots of small holes.
  12. 12Then, make lots of small holes.
  13. 13You have to pierce the skin and the thin layer of fat that is just underneath, without going as far as the meat.
  14. 14You have to pierce the skin and the thin layer of fat that is just underneath, without going as far as the meat.
  15. 15You have to pierce the skin and the thin layer of fat that is just underneath, without going as far as the meat.
  16. 16On the meat side, cut 3 cm thick slices, be careful not to cut the skin.
  17. 17On the meat side, cut 3 cm thick slices, be careful not to cut the skin.
  18. 18On the meat side, cut 3 cm thick slices, be careful not to cut the skin.
  19. 19For the marinade, mix 1 + ½ tsp of salt, 1 tsp of ground pepper, 1 + ½ tsp of 5 spice powder.
  20. 20For the marinade, mix 1 + ½ tsp of salt, 1 tsp of ground pepper, 1 + ½ tsp of 5 spice powder.
  21. 21For the marinade, mix 1 + ½ tsp of salt, 1 tsp of ground pepper, 1 + ½ tsp of 5 spice powder.
  22. 22Spread it well on the meat without touching the skin.
  23. 23Spread it well on the meat without touching the skin.
  24. 24Spread it well on the meat without touching the skin.
  25. 25Turn over and sprinkle salt on the skin.
  26. 26Turn over and sprinkle salt on the skin.
  27. 27Turn over and sprinkle salt on the skin.
  28. 28Let stand 30 minutes.
  29. 29Let stand 30 minutes.
  30. 30Let stand 30 minutes.
  31. 31After, wipe off the water that has appeared.
  32. 32After, wipe off the water that has appeared.
  33. 33After, wipe off the water that has appeared.
  34. 34Now, spread white rice vinegar on the skin.
  35. 35Now, spread white rice vinegar on the skin.
  36. 36Now, spread white rice vinegar on the skin.
  37. 37And let it dry in the refrigerator overnight without covering.
  38. 38And let it dry in the refrigerator overnight without covering.
  39. 39And let it dry in the refrigerator overnight without covering.
  40. 40Avoid having a hollow on the skin, otherwise it will not puff up.
  41. 41Avoid having a hollow on the skin, otherwise it will not puff up.
  42. 42Avoid having a hollow on the skin, otherwise it will not puff up.
  43. 43You can put bones or an aluminum ball underneath, the goal is that the fat drains well during cooking.
  44. 44You can put bones or an aluminum ball underneath, the goal is that the fat drains well during cooking.
  45. 45You can put bones or an aluminum ball underneath, the goal is that the fat drains well during cooking.
  46. 46On the sides, fold the aluminum to protect the meat.
  47. 47On the sides, fold the aluminum to protect the meat.
  48. 48On the sides, fold the aluminum to protect the meat.
  49. 49Put baking paper in the baking dish and place the pork belly on a wire rack.
  50. 50Put baking paper in the baking dish and place the pork belly on a wire rack.
  51. 51Put baking paper in the baking dish and place the pork belly on a wire rack.
  52. 52Bake at 200°C for 40 min.
  53. 53Bake at 200°C for 40 min.
  54. 54Bake at 200°C for 40 min.
  55. 55After 40 min, take it out of the oven and raise the temperature to 220°C.
  56. 56After 40 min, take it out of the oven and raise the temperature to 220°C.
  57. 57After 40 min, take it out of the oven and raise the temperature to 220°C.
  58. 58Remove the aluminum and put the meat back on the grill, always with the pieces of bones underneath.
  59. 59Remove the aluminum and put the meat back on the grill, always with the pieces of bones underneath.
  60. 60Remove the aluminum and put the meat back on the grill, always with the pieces of bones underneath.
  61. 61Continue cooking 30 to 35 min, this is now that the meat will grill and that the skin will puff up.
  62. 62Continue cooking 30 to 35 min, this is now that the meat will grill and that the skin will puff up.
  63. 63Continue cooking 30 to 35 min, this is now that the meat will grill and that the skin will puff up.
  64. 64Watch the end of cooking to prevent it from burning.
  65. 65Watch the end of cooking to prevent it from burning.
  66. 66Watch the end of cooking to prevent it from burning.
  67. 67Take it out of the oven and let it rest for 15 min.
  68. 68Take it out of the oven and let it rest for 15 min.
  69. 69Take it out of the oven and let it rest for 15 min.
  70. 70Then cut into small pieces.
  71. 71Then cut into small pieces.
  72. 72Then cut into small pieces.

Ingredients

  • 1.5 kg poitrine de porc
  • 1.5 kg poitrine de porc
  • 1.5 kg poitrine de porc
  • 1.5 c à c sel
  • 1.5 c à c sel
  • 1.5 c à c sel
  • 1 c à c poivre moulu
  • 1 c à c poivre moulu
  • 1 c à c poivre moulu
  • 1.5 c à c poudre de 5 parfums
  • 1.5 c à c poudre de 5 parfums
  • 1.5 c à c poudre de 5 parfums
  • 0.5 c à s vinaigre de riz blanc (ou vinaigre blanc)
  • 0.5 c à s vinaigre de riz blanc (ou vinaigre blanc)
  • 0.5 c à s vinaigre de riz blanc (ou vinaigre blanc)

Equipment

knifecutting boardpancooking chopsticksbaking panovenwire rackpaper towelbrushaluminium foilbaking papertongs