This crispy pork belly recipe delivers the perfect balance of a tender, juicy interior and a crunchy, golden skin. Roasted to perfection, the pork belly is seasoned with flavorful spices that enhance its rich taste. Whether served as the main dish or as a part of a larger meal, this dish is sure to be a crowd-pleaser. Simple to prepare yet packed with flavor, it’s the ultimate comfort food for any occasion. Enjoy it with your favorite sides for a complete and satisfying meal!
Crispy Pork Belly
Chinese-style crispy pork belly is an indispensable delicacy on the Cantonese table.
Equipment
- Chef Knife
- Foil
- Roasting Pan
Typhur Sync Oven
The First Countertop Oven with a Wireless Thermometer
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Ingredients
- 2.5 pounds Pork Belly skin on
- 1 tbsp Kosher Salt
- 1/2 tbsp White Pepper Powder
- 1/2 tbsp Chinese Five Spice Powder
- 1/2 tbsp White Granulated Sugar
- 1 tbsp Shaoxing Wine
- Kosher Salt
- 1 Egg White
- White Wine Vinegar
Instructions
- Dry the skin of the pork belly by patting it gently. Use a meat piercer or fork to poke small holes across the skin. Make sure these holes penetrate only the skin and do not pierce through the underlying meat.2.5 pounds Pork Belly
- For the side of the pork belly with the meat, take a knife and make 1/2 – inch long cuts along the length of the pork belly. In a small bowl, blend salt, white pepper, five spice powder, sugar, and Shaoxing wine to form a paste. Apply this paste evenly on the meaty side of the pork and into the crevices, making sure not to come into contact with the skin.1 tbsp Kosher Salt, 1/2 tbsp White Pepper Powder, 1/2 tbsp Chinese Five Spice Powder, 1/2 tbsp White Granulated Sugar, 1 tbsp Shaoxing Wine
- Lay the pork belly, which has been punctured and marinated, onto a sheet of foil. Then, shape the foil around the pork to form a kind of ‘foil boat’, ensuring that the skin of the pork remains uncovered. Next, put it in the refrigerator. It is recommended to leave it there for 24 hours, though for optimal results, leaving it for 48 hours will help the skin dry out more thoroughly.
- Once the skin is dry, mix together salt and a beaten egg white. Brush the skin with a layer of white vinegar, then evenly layer the salt/egg mixture directly on the skin.1 tbsp Kosher Salt, 1 Egg White, White Wine Vinegar
- Set the oven to Bake mode at 150°C, preheat ON, and baking time 45 minutes. Press the "Start Cooking" button to start preheating. Once preheated, place the belly on the roasting pan and insert it into Level 2.
- After you remove the pork belly, remove the salt from the skin and brush off any excess salt. The skin should be soft at this point. Poke more holes in the skin.
- Set the oven to Bake mode at 215°C, preheat ON, and cooking time 20 minutes. Increase the oven temperature and start preheating. Once preheated, place the roasting pan and insert it into Level 2. If any edges start to burn, place a small piece of foil over them to help the pork skin crisp up as evenly as possible.
- With a pair of oven gloves, carefully remove the belly.
- Serve and enjoy!
Nutrition
Calories: 1489kcalCarbohydrates: 3gProtein: 28gFat: 150gSaturated Fat: 55gPolyunsaturated Fat: 16gMonounsaturated Fat: 70gCholesterol: 204mgSodium: 1848mgPotassium: 551mgFiber: 0.4gSugar: 2gVitamin A: 31IUVitamin C: 1mgCalcium: 24mgIron: 2mg
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
