Crispy Pork Belly 脆皮烧肉

This is a simple recipe and shorter baking time than my previous attempt yet still get a good roasted pork belly. 

The pork belly is juicy, tender and the taste is salty, aromatic (from the  5-spice powder). 

Crispy Pork Belly 脆皮烧肉

Ingredients：

800 g - 1 kg  Pork belly

Marinade the meat side：

2 Tbsps   Shao Shing Hua Tiao Jiu 绍兴花雕酒

2 tsps      Salt  盐

2 tsps      Five spice powder 五香粉

1 tsp        White pepper 白胡椒粉

1 tsp        Sugar

Marinade the skin side：( To tenderize the pork skin)

2 Tbsps  White vinegar

1 tsp        Baking soda

Instructions:

1. Wash and use paper towels to dry the pork belly.

2. Poke the skin with a meat tenderizer needle.

3. Brush the meat side with the marinade mixtures. Wrap with tin foil but expose the skin.

3. Brush the pork skin with marinade mixtures.Set aside for 30 minutes or keep in the fridge for 12 hours or overnight.

3. Preheat the oven to 190C.

3. Lightly poke a few times with the meat tenderizer needle. Then layer the top of the pork belly skin with the sea salt evenly.

4. Place the pork belly on a wire rack in the middle rack, and bake for  35 minutes. 

5. Remove the pork belly from the oven, pull off the salt crust and discard. Lightly poke a few times with the meat tenderizer needle (optional). 

6. Raise the heat of oven to 240C, place the pork belly back in and roast for another 20 minutes.

10. Remove from oven after baking for 10 minutes.  Remove the tin foil and put back into oven and continue baking. While baking, the oil will drip to the bottom pan, so make sure there is a tray under the rack.

Tips:

1. You can omit the poking pork skin step but bake for longer time at lower temperature. ( 160 C bake for 45-60mins).

2. With poking the pork skin, you will get a crispy and buble forms (airly) skin. You still can get a crispy skin if without using poking method.😉

Happy Baking!