Crispy Pork Belly (Recipe in Description)
Crispy Pork Belly (Thit Heo Quay)
Printable recipe:
INGREDIENTS
3 lbs boneless pork belly
Aromatics:
Ginger
Scallions
Shallots
Star anise
Coriander seeds
Clove
Chinese cinnamon stick
Marinade:
1 teaspoon Chinese five-spice powder
1 tablespoon granulated sugar
1 teaspoon sea salt
1 tablespoon chicken bouillon powder
2 teaspoons Shaoxing cooking wine
2 teaspoons white vinegar
INSTRUCTIONS
Bring a large pot to a boil. Add aromatics and pork belly. Cook for 30 minutes on a low simmer. Remove pork belly from pot. Cut slits onto pork skin and underside.
In a small bowl, make the marinade by mixing together five-spice powder, sugar, salt, chicken bouillon powder, cooking wine and white vinegar. Apply all over pork belly.
Preheat oven to 400°F. Place the pork skin-side down on a roasting pan. Bake for 15 minutes. Rotate and flip pork with skin facing up. Bake for another 15 minutes.
Switch to broil at 400°F for 15 minutes until skin is puffy and crispy. Rotate if necessary for even crispiness. Be careful of pork skin explosions. They are deadly. Hazmat suits are highly encouraged.
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Thanks for this easy method will definitely try it !!
Ps: what is the song in background please ? 😁
If you season everything on the piece EXCEPT for the skin, it won’t burn and it’ll crisp even puffier and crispier. Press the fat to your work surface and put your rub all over the meat and fat but not the skin on top.