Cherry & Dennis Helper Habitat
Cantonese Crispy Roast Pork Belly
脆皮燒肉
Recipe overview
A dry pricked rind becomes crisp crackling above tender five-spice pork belly.
01
Ingredients
Main ingredients
- 1 kg skin-on boneless pork belly
- 150 g coarse salt
Meat seasoning
- 1 tsp five-spice powder
- 1 tsp fine salt
- 1/2 tsp white pepper
- 1 tbsp Shaoxing wine
Skin preparation
- 1 tbsp white vinegar
02
Tools
- sharp knife
- skewer
- wire rack and tray
- refrigerator
- oven
- food thermometer
- cutting board
- pastry brush
03
Steps
Step 1
1. Pat the pork belly completely dry
Pat the pork belly completely dry; keep the skin intact.
Step 2
2. Score only the meat side in shallow parallel cuts.
Score only the meat side in shallow parallel cuts.
Step 3
3. Rub the meat side with five-spice, fine salt, pepper and Shaoxing
Rub the meat side with five-spice, fine salt, pepper and Shaoxing wine; keep seasoning off the skin.
Step 4
4. Prick the skin all over with a skewer without piercing deep into
Prick the skin all over with a skewer without piercing deep into the meat.
Step 5
5. Brush vinegar over the skin and place pork uncovered on a rack in
Brush vinegar over the skin and place pork uncovered on a rack in the refrigerator overnight for 12 hours.
Step 6
6. Preheat the oven to 200°C and line a tray to catch drips.
Preheat the oven to 200°C and line a tray to catch drips.
Step 7
7. Put the pork on a rack, skin up, and pack coarse salt over the sk
Put the pork on a rack, skin up, and pack coarse salt over the skin in an even crust.
Step 8
8. Roast for 50 minutes until the meat is cooked through.
Roast for 50 minutes until the meat is cooked through.
Step 9
9. Lift off and discard the salt crust without scraping it into the
Lift off and discard the salt crust without scraping it into the meat.
Step 10
10. Raise oven to 240°C and roast 20 to 30 minutes until the skin bli
Raise oven to 240°C and roast 20 to 30 minutes until the skin blisters evenly.
Step 11
11. Check the thickest meat reaches at least 63°C, then rest the pork
Check the thickest meat reaches at least 63°C, then rest the pork 10 minutes.
Step 12
12. Cut skin-side down into bite-size pieces and serve while the crac
Cut skin-side down into bite-size pieces and serve while the crackling is crisp.
Common mistakes
- Wet skin will not blister evenly.
- Deep skin punctures let meat juices soften the crackling.
- Do not serve pork with uncooked pink centres.
Tips
The 12-hour uncovered drying period is part of the total time; keep raw pork chilled below 4°C throughout. Preparation time includes 12 hours of uncovered refrigerator drying.
