Chinese Roasted Pork Belly

Name: Chinese Roasted Pork Belly
Total time: 5400 s
Yield: 4 servings
Cuisine: British
Ingredients: 1.0 kg - 1.5kg Pork Belly; 1 tsp White Vinegar; 1 tsp Course Salt; 1 tsp Shaoxing Wine; 1 tsp Onion Powder; 1 tsp 5 Spice Powder; 1/2 tsp White Pepper Powder; 1/4 tsp Black Pepper Powder; 1/2 tsp Garlic Salt; 1/2 tsp Smoked Paprika Powder; 1 tsp Cumin Powder; 1/2 tsp Fine Salt; 1 tsp Italian Herbs; 1 tsp Brown Sugar; 1 tsp Olive Oil

Damien Lim @dlimys

The world renowned & undisputed world numero uno crispy pork belly preparation - chinese style. Crackling crispness your neighbours will hear coupled with melt in your mouth meat tenderness.

Damien Lim @dlimys

The world renowned & undisputed world numero uno crispy pork belly preparation - chinese style. Crackling crispness your neighbours will hear coupled with melt in your mouth meat tenderness.

Saved

Ingredients

90 mins

4 servings

Meat Preparation
1.0 kg- 1.5kg Pork Belly
1 tspWhite Vinegar
1 tspCourse Salt
1 tspShaoxing Wine
Marinade
1 tspOnion Powder
1 tsp5 Spice Powder
1/2 tspWhite Pepper Powder
1/4 tspBlack Pepper Powder
1/2 tspGarlic Salt
1/2 tspSmoked Paprika Powder
1 tspCumin Powder
1/2 tspFine Salt
1 tspItalian Herbs
1 tspBrown Sugar
1 tspOlive Oil

Saved

Steps

90 mins

1

Scrape the skin with the edge of a kitchen knife to clean it. Do not cut the skin.
Pierce the skin of the pork belly with a Jaccard meat tenderizer or an ice pick. A fork is too blunt and a knife is too thick.
2

Rub 1 tsp white vinegar on skin only. Add 1 tsp course salt and rub over skin only.
Optional: Rub skin with vinegar and leave skin side down on a bed of course salt overnight in the refrigerator.
3

Turn over meat to underside. Score the meat with vertical and horizontal cuts, leaving the skin uncut. Rub shaoxing wine onto the cut meat evenly.
4

Mix the marinade together and spread onto the scored meat. Ensuring the marinade enters the gaps between the cuts. Important that no marinade is on the skin. Wipe off any marinade on the skin.
Optional: For a much deeper taste, leave the marinade overnight or up to 3 days before the next step.
5

Wrap underside in baking paper and aluminum foil leaving the skin exposed.
6

Roast in air fryer at 95°C for 30 minutes to dry the skin.
Or 95°C - 105°C in an preheated oven for 1 hour.
7

Add 1 tsp olive oil and fine salt on skin and continue roasting in an air fryer at 205°C for 40 minutes / 250°C for 45 mins, depends on your preference for the meat - well done or medium.
Alternatively, in a preheated oven at 205°C for 35 mins.