Crispy Pork Belly
It’s crispy, it’s fatty and unbelievably delicious. This crispy pork belly recipe tastes like it’s straight out of your favorite Chinese restaurant.
- Pastry Brush
- Kitchen Foil
- Oven Gloves
Season the Pork Belly
- 32 oz Pork Belly skin on
- 1 tsp Chinese Five Spice Powder
- 1 1/2 tbsp Brown Sugar
- 1/4 tsp Ground Cumin
- 2 tsp Smoked Paprika
- 1 tsp Kosher Salt
- 20 turns Black Pepper, freshly cracked
- 1 tsp Garlic Powder
- 1 tbsp Extra Virgin Olive Oil
Brush the Pork Belly with white wine vinegar and season
- 1 tbsp White Wine Vinegar
- tsp Salt as needed
- Thoroughly dry the pork belly skin and meat with a paper towel. Using a paring knife, score across the meat side of the pork belly. You will want to cut about halfway through the meat of the pork belly.32 oz Pork Belly
- Combine all of the spices for the pork belly in a small mixing bowl and mix until well combined. Rub the spice mixture into the scored meat side of the pork belly. Make sure to thoroughly rub the spices into the meat of the pork belly.1 tsp Chinese Five Spice Powder, 1 1/2 tbsp Brown Sugar, 1/4 tsp Ground Cumin, 2 tsp Smoked Paprika, 1 tsp Kosher Salt, 20 turns Black Pepper, freshly cracked, 1 tsp Garlic Powder, 1 tbsp Extra Virgin Olive Oil
- Preheat the Typhur Dome to 210°F/100°C. (Around 5 minutes）
- Pick the pork belly up by the underlying foil and gently place it in the cooking tray. Return the tray to the Typhur Dome.
- Cook the pork belly.Temperature: 210 °F Time: 20 minutes
- Remove the cooking tray with the pork belly from the Typhur Dome. Brush the skin of the pork belly with white wine vinegar and season with a pinch of salt. Return the tray to the Typhur Dome.1 tbsp White Wine Vinegar, tsp Salt
- Finish cooking.Temperature: 400 °F Time: 40 minutes
- Carefully remove the pork belly by picking it up from the underlying foil and transfer to a cutting board. Note: The foil will be full of hot fat, so use extreme caution when removing it from the Typhur Dome.
- We like to serve this delicious pork belly sandwiched in a steam bun or served over steamed rice.
Tried this recipe?Let us know how it was!