Direction:
Rinse the pork belly, and then pat it dry.
Place it skin-side down on a small tray and rub the shaoxing wine into the meat (not the skin).
Mix together the salt, sugar, five spice powder and white pepper.
Thoroughly rub this spice mixture into the meat as well.
Flip the meat over so it’s skin-side up. Let it dry out in the fridge uncovered, for 12-24 hours.
Preheat the oven to 375 degrees F.
Systematically poke holes ALL over the skin. Lots of small holes helps the skin crisp up.
Place a large piece of heavy duty aluminum foil onto a baking tray, and fold up the sides around the pork snugly, so that you’re creating a kind of box all around it.
Brush the rice wine vinegar on top of the pork skin.
Pack the sea salt in one even layer over the skin, so the pork is completely covered.
Place in the oven and roast for 1 hour and 30 minutes.
Take the pork out of the oven, turn on the broiler to high heat, and place the oven rack in the higher position.
Remove the top layer of sea salt from the pork belly, unfold the foil, and place a roasting rack on the pan.
Place the pork belly on the rack for another 15 mins - 20mins till the skin got puffed up and crispy.
Remove the pork belly from oven and let it rest for 15mins before serving.
Ingredients:
1kg Pork Belly
Salt
Sugar
Five Spice
White pepper
Rice Wine Vineger
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