Chinese Style Crispy Pork Belly
When done, remove from the oven, and chop into your desired serving sizes, cubes, strips and serve warm.
Time, Temperature and Serves is approximate and is a guide only.
- 2.5kg COLCOM Pork Belly, rind on
- 1 Tbls Shaoxing Wine, optional
- To taste ground, coarse Salt
- Seasoning Spices
- 6-7 tsp Fine Salt
- 4 tsp Sugar
- 1-2 tsp Five-Spice Powder
- 4 tsp cracked Black Pepper
- Combine all the seasoning spices together. Set aside.
- Fill a wok or a large pot with water and bring to the boil. Submerge your whole pork belly in the boiling water for roughly 20 minutes, until around 70% done and the rind has softened. It is important to ensure that there is enough water to submerge and cover the pork belly.
- Drain well on a wire rack and pat dry with paper towels. Place the pork belly on a large platter or tray meat side up, skin side down. Using a sharp knife make a few slits on the meat, but NOT the skin, so the seasoning will be absorbed better.
- Evenly brush the meat with the rice wine (optional). Let it rest for 20-30 minutes. The reason for not coating the rind with the spice mixture is because the Five Spice will darken the rind.
- Flip the COLCOM pork belly so the skin is now facing upwards. Using paper towels pat dry the rind again ensuring there is no water/moisture left on the rind so that it can crisp up properly.
- Using a small knife with a sharp tip or a fondue fork, gently poke tiny holes all over the rind. Try not to go to deep into the fat. During this time pre-heat your oven to 200°C.
- Pat dry the rind again. When ready to cook, place the belly on a large roasting rack, pour around ¼ cup water so when the drippings fall into the pan, they will not burn. Evenly season the rind with ground coarse salt.
- Bake in a preheat oven for about 1 hour and 10 minutes.
- Turn the oven to grill and roast for another 15-20 minutes or until the rind has sufficiently and evenly crackled. You can dust off any charred bits with a knife.