Easiest Way to Cook Delicious Crispy Roasted Pork Belly

Easiest Way to Cook Delicious Crispy Roasted Pork Belly Delicious, fresh and tasty.

Crispy Roasted Pork Belly. This roasted pork belly recipe is simple, using nothing more than basic seasonings and extra-virgin olive oil. The long, slow roasting makes for tender meat, and the increased oven temperature near the end of the cooking time helps create a crispy skin. Pat the skin dry with paper towel.

Once chilled, slice into thick pieces and brown until crispy to enjoy alone or in a variety of recipes from salads to soups to sandwiches and more!

In a small bowl, combine sugar, salt, ancho chili powder, and paprika.

Rub the mixture over the fatty part of the pork belly, getting it in the score marks as well.

You can have Crispy Roasted Pork Belly using 14 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Crispy Roasted Pork Belly

1. It’s of Meat.

2. It’s 1 kg of Pork Belly.

3. Prepare of Spice Rub.

4. You need 3 tbsp of Ngo Hiang (Chinese Five Spice Powder).

5. It’s of Salt.

6. Prepare of Coarsely-Ground Black Pepper.

7. You need of Stock.

8. Prepare 3 piece of Star Anise.

9. Prepare 2 pinch of Cloves.

10. Prepare 3 tbsp of Red Pepper / Paprika Powder.

11. You need 2 of Bayleaf.

12. You need of Salt.

13. It’s 3 slice of ginger.

14. Prepare of Water.

Place the pork belly on the rack of a roasting pan.

For the pork belly: Line a baking sheet with foil and fit with a wire rack.

The best crackling in the world with juicy seasoned flesh, no one does crispy pork belly like the Chinese.

And this is how they make it. (It's easy!)Chinese Crispy Pork Belly recipe.

Crispy Roasted Pork Belly step by step

1. Prepare and trim the pork belly.

2. Rub the pork belly with spices and refrigerate at least 10 minutes. Refrigerate overnight for maximum flavor.

3. Make the stock by combining the ingredients with water just enough to submerge the meat. Heat until rolling boil.

4. Cut the pork belly into more manageable size.

5. Simmer the pork belly in the stock skin-side down 4 to 5 minutes.

6. Take the pork belly from heat and rinse under running tap water to cool.

7. Prickle the skin with fork or knife to make the skin more crispy.

8. Preheat the oven to 180 C.

9. Rub salt onto the skin and the meat.

10. Put the meat into.the oven. Bake for 90 minutes (180 C) to slow cook the meat until tender.

11. When 90 Minutes have passed, move the pork belly to the top rack of the oven and crank up the temp to 250 C, top heat only.

12. Set the timer 10 to 15 minutes or until the skin gets crispy.

13. Take the pork belly out from the oven and rest for 10 to 15 minutes.

14. Slice the pork into strips.

15. Cut the strips into bite size pieces.

16. Move to bowl or plate.

17. Enjoy! ;).

In my humble opinion, the Chinese are the undisputed king of two things: crispy duck and crispy pork belly.

It's always terribly disappointing to order pork belly from a menu and get a wet, fatty chunk without the textural crunch of a wafer of golden, salty skin.

Good news folks, this method ensures a bubbly, honeycomb-esque layer of crispy goodness every single time.

Scotese's trick to crispy pork belly is to rub equal parts baking soda and salt into the skin—the combo of baking soda and salt will draw out moisture and set you up for success.

Wash and use paper towels to dry the pork belly.