Hoisin Pork Belly with Crispy Crackling
Open in Cookpad AppSteps
- 1
Score skin of pork belly using a sharp knife. Be careful to cut only through the skin and not into the fat.
- 2
Flip the pork belly over and brush the meat side of the belly as well as the sides with hoisin sauce. Be careful not to get any sauce on the skin side, we need to keep this side as dry as possible.
- 3
Transfer belly to a roasting dish, meat side down.
- 4
Wipe skin dry with a paper towel and add salt. Massage the salt into the skin, making sure to get some salt into the scoring marks. Set aside for at least 2-3 hours, wiping off moisture every hour.
- 5
Preheat oven to 200 degrees. Make sure the skin of the pork belly is completely dry before placing it into the oven for an hour.
- 6
Serve with some steamed and pickled veggies and creamy potato mash 💛 I made a quick glaze with some of the pan drippings, fresh chilli, ginger, garlic, hoisin sauce, soy sauce and brown sugar. Delicious 👌🏼
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