Crispy Pork Belly Recipe

This is a Crispy Pork Belly recipe, just like you get from the Chinese BBQ meat shop! The best crackling in the world with juicy seasoned flesh, no one does crispy pork belly like the Chinese.Pork belly marinated in a dry rub and refrigerated overnight before baking to get a perfect crispy skin and juicy tender meat.

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Non Vegdiet
Crispy Pork Belly
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ingredients serve

Ingredients for Crispy Pork Belly Recipe

  • 907 gram Pork Belly
  • As required Rose wine A few drops
  • 1.75 teaspoon Salt
  • 1/2 teaspoon Sesame oil
  • As required Ingredients for dry rub
  • 1 tablespoon Sugar
  • 1/2 teaspoon Black pepper powder
  • 1/2 teaspoon Five Spice Powder

Directions: Crispy Pork Belly Recipe

step 1

  • STEP 1.Cut the pork belly to the size that fits in your oven shelf.

step 2

  • STEP 2.1 in a large pot filled with water add 5 slices of ginger and 3 tbsp of cooking wine. Add the whole piece of pork belly into the water. Bring it to a boil. Then turn the heat to medium and cover the pot. Cook it for a further 2 minutes. Turn off the heat and take the pork out of the water. Let it cool.

step 3

  • STEP 3.2 for the dry rub, in a small mixing bowl add 1 tbsp sugar,1 ¼ tsp salt ,½ tsp black pepper powder, ½ tsp five spice powder.

step 4

  • STEP 4.3 once the pork has cooled, poke it with a fork on the skin side. Make tiny holes with the fork over the entire surface of the skin. Using a kitchen paper towel wipe off the fat from the skin surface.

step 5

  • STEP 5.4 sprinkle ½ tsp salt in the skin and rub it/massage it well all over the skin.

step 6

  • STEP 6.5 then turn it over and place it skin side down on a clean paper towel to keep it dry.

step 7

  • STEP 7.6 cut the pork meat in one inch wide strips. For the depth cut till ⅓ from the skin. Do not cut the pork all the way through or make separate strips.

step 8

  • STEP 8.7 apply rose wine all over the surface of the pork strip.

step 9

  • STEP 9.8 next, season the pork with the dry rub. Rub it over every side of the pork, on the top and sides of each strip except the skin.

step 10

  • STEP 10.9 insert skewers through the breadth of the pork to keep the strip together in shape. This is optional.

step 11

  • STEP 11.10 place the pork skin side up on foil and fold the foil to make a box around the pork. Wipe the skin dry.

step 12

  • STEP 12.11 refrigerate overnight.

step 13

  • STEP 13.12 when ready to cook the pork the next day, remove from the fridge.

step 14

  • STEP 14.13 sprinkle ½ tsp baking powder over the skin and rub it all over the surface.

step 15

  • STEP 15.14 then apply ½ tsp sesame oil on the skin surface.

step 16

  • STEP 16.15 preheat the oven to 400 degrees fahrenheit .place the pork in the foil in the middle tray and bake for 40 minutes.

step 17

  • STEP 17.16 after 40 minutes transfer the pork to the top shelf of the oven and bake further for 10 to 20 minutes..

step 18

  • STEP 18.17 the pork skin will be blistered and golden. Check it by stroking it with a knife it should sound crispy.

step 19

  • STEP 19.18 if the pork is thoroughly cooked it will be easy to pull out the skewers holding the meat together. If they

step 20

  • STEP 20.Re not coming out easily when pulled, then it means the pork needs to be cooked for a little longer.

step 21

  • STEP 21.19 remove the pork from the foil and place it skin down on paper towels to remove the fat.

step 22

  • STEP 22.20 cut the meat along the strips and cut through the skin.

step 23

  • STEP 23.21 serve on a plate, crispy skin side up.
Nutrition
value
1272
calories per serving
75 g Fat140 g Protein10 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    75g
  • Protein
    140g
  • Carbs
    10g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    10g
  • Protein
    140g
  • Fiber
    < 1g

Fats

  • Fat
    75g

Vitamins & Minerals

  • Calcium
    147mg
  • Iron
    18mg
  • Vitamin A
    7mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    18mg
  • Vitamin B6
    2mg
  • Vitamin B9
    71mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    3mg
  • Copper
    7mcg
  • Magnesium
    222mg
  • Manganese
    < 1mg
  • Phosphorus
    1157mg
  • Selenium
    289mcg
  • Zinc
    21mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp