Crispy Pork Belly

2940 mins
Serves 6
https://cjeatsrecipes.com/crispy-pork-belly/#wprm-recipe-container-1491

Directions

  1. 1Pat your skin on pork belly dry and poke holes all across the skin, ensuring the holes only puncture the skin and do not go all the way through the meat.
  2. 2Pat your skin on pork belly dry and poke holes all across the skin, ensuring the holes only puncture the skin and do not go all the way through the meat.
  3. 3Pat your skin on pork belly dry and poke holes all across the skin, ensuring the holes only puncture the skin and do not go all the way through the meat.
  4. 4To the meat side, use a knife to make 1/2" cuts lengthwise across the pork belly.
  5. 5To the meat side, use a knife to make 1/2" cuts lengthwise across the pork belly.
  6. 6To the meat side, use a knife to make 1/2" cuts lengthwise across the pork belly.
  7. 7In a small bowl, combine salt, white pepper, five spice powder, sugar, and shaoxing wine to make a paste.
  8. 8In a small bowl, combine salt, white pepper, five spice powder, sugar, and shaoxing wine to make a paste.
  9. 9In a small bowl, combine salt, white pepper, five spice powder, sugar, and shaoxing wine to make a paste.
  10. 10Evenly spread the paste on the meat side of the pork and crevices, ensuring not to touch the skin.
  11. 11Evenly spread the paste on the meat side of the pork and crevices, ensuring not to touch the skin.
  12. 12Evenly spread the paste on the meat side of the pork and crevices, ensuring not to touch the skin.
  13. 13Place the punctured and marinated pork on a piece of foil and create a foil boat wrapping the pork, leaving the skin exposed.
  14. 14Place the punctured and marinated pork on a piece of foil and create a foil boat wrapping the pork, leaving the skin exposed.
  15. 15Place the punctured and marinated pork on a piece of foil and create a foil boat wrapping the pork, leaving the skin exposed.
  16. 16Place in the fridge for 24 hours (48 hours for best results) to help the skin further dry out.
  17. 17Place in the fridge for 24 hours (48 hours for best results) to help the skin further dry out.
  18. 18Place in the fridge for 24 hours (48 hours for best results) to help the skin further dry out.
  19. 19Once the skin is dry, mix together salt and a beaten egg white.
  20. 20Once the skin is dry, mix together salt and a beaten egg white.
  21. 21Once the skin is dry, mix together salt and a beaten egg white.
  22. 22Brush the skin with a layer of white vinegar.
  23. 23Brush the skin with a layer of white vinegar.
  24. 24Brush the skin with a layer of white vinegar.
  25. 25Evenly layer the salt/egg mixture directly on the skin.
  26. 26Evenly layer the salt/egg mixture directly on the skin.
  27. 27Evenly layer the salt/egg mixture directly on the skin.
  28. 28Bake at 300F for 30 minutes.
  29. 29Bake at 300F for 30 minutes.
  30. 30Bake at 300F for 30 minutes.
  31. 31Remove the salt from the skin and brush off any excess salt.
  32. 32Remove the salt from the skin and brush off any excess salt.
  33. 33Remove the salt from the skin and brush off any excess salt.
  34. 34Poke more holes throughout the softened skin.
  35. 35Poke more holes throughout the softened skin.
  36. 36Poke more holes throughout the softened skin.
  37. 37Bake at 450F for 30-45 minutes or until the skin has puffed up.
  38. 38Bake at 450F for 30-45 minutes or until the skin has puffed up.
  39. 39Bake at 450F for 30-45 minutes or until the skin has puffed up.
  40. 40If any edges are starting to burn, place a small piece of foil to cover to get the skin as evenly crisp as possible.
  41. 41If any edges are starting to burn, place a small piece of foil to cover to get the skin as evenly crisp as possible.
  42. 42If any edges are starting to burn, place a small piece of foil to cover to get the skin as evenly crisp as possible.
  43. 43If needed, place pork under broiler for a few minutes to speed up the blistering process (watch carefully to ensure skin does not burn).
  44. 44If needed, place pork under broiler for a few minutes to speed up the blistering process (watch carefully to ensure skin does not burn).
  45. 45If needed, place pork under broiler for a few minutes to speed up the blistering process (watch carefully to ensure skin does not burn).
  46. 46Enjoy!
  47. 47Enjoy!
  48. 48Enjoy!

Ingredients

  • 2.5 lb pork belly, skin-on
  • 2.5 lb pork belly, skin-on
  • 2.5 lb pork belly, skin-on
  • 1 tbsp kosher salt
  • 1 tbsp kosher salt
  • 1 tbsp kosher salt
  • 0.5 tbsp white pepper
  • 0.5 tbsp white pepper
  • 0.5 tbsp white pepper
  • 0.5 tbsp five spice powder
  • 0.5 tbsp five spice powder
  • 0.5 tbsp five spice powder
  • 0.5 tbsp sugar
  • 0.5 tbsp sugar
  • 0.5 tbsp sugar
  • 1 tbsp shaoxing wine, plus 2 tsp as needed to form a paste
  • 1 tbsp shaoxing wine, plus 2 tsp as needed to form a paste
  • 1 tbsp shaoxing wine, plus 2 tsp as needed to form a paste
  • 1 cup kosher salt
  • 1 cup kosher salt
  • 1 cup kosher salt
  • 1 egg white, beaten
  • 1 egg white, beaten
  • 1 egg white, beaten
  • 1 tbsp white vinegar
  • 1 tbsp white vinegar
  • 1 tbsp white vinegar

Tips

  • Pork Belly Selection: Ask your butcher for a boneless, center cut, skin-on pork belly with a thin layer of white fat in between the meat sections for optimal results.
  • 24-48 Hours Before Cooking: Dry the pork belly with the skin exposed in the fridge for at least 24 hours (48 hours is better) to reduce moisture and achieve a super crispy skin.
  • Distilled White Vinegar – My Secret Ingredient: Do NOT skip the vinegar before the salt crust; it softens the skin and removes odor.
  • Ingredient Substitutions: It is NOT recommended to use substitutions for this dish as the recipe has been perfected with the listed ingredients.