Crispy Cantonese Roast Pork Belly

Name: Crispy Cantonese Roast Pork Belly
Prep time: 1440 min
Cook time: 120 min
Total time: 1560 min
Yield: 8
Ingredients: 3 lb slab of pork belly with the skin on; 2 tsp Shaoxing wine; 2 tsp salt; 1 tsp sugar; 1/2 tsp five-spice powder; 1/4 tsp white pepper; 1 1/2 tsp rice wine vinegar; 1/2 cup coarse sea salt

This Cantonese roast pork belly delivers juicy, well-seasoned meat beneath a deeply crisp, blistered crackling. With a simple overnight dry and a slow roast-finish under the broiler, it is a restaurant-style pork dish you can make at home.

Servings8 Portions

Prep Time1440 Mins

Cook Time120 Mins

Difficulty

Intermediate

Ingredients

slab of pork belly with the skin on
3 lb
Shaoxing wine
2 tsp
salt
2 tsp
sugar
1 tsp
five-spice powder
0.5 tsp
white pepper
0.3 tsp
rice wine vinegar
0.5 tsp
coarse sea salt
0.5 cup

Step-by-Step Instructions

Rinse the pork belly and pat it completely dry. Place it skin-side down on a tray, then rub the Shaoxing wine over the meat only, avoiding the skin.

In a small bowl, mix the salt, sugar, five-spice powder, and white pepper. Rub this seasoning mixture evenly over the meat side, then turn the pork skin-side up.

Using a sharp metal skewer or meat pricker, poke the skin all over without piercing too deeply into the meat. The more small holes you make, the better the skin will blister and crisp.

Refrigerate the pork belly uncovered for 12 to 24 hours to dry out the skin. This step is key for achieving crisp crackling.

Preheat the oven to 375°F. Set the pork belly on a foil-lined baking tray and fold the foil up around the sides to form a snug border about 1 inch high, leaving the top exposed.

Brush the skin evenly with rice wine vinegar. Spread the coarse sea salt over the skin in a solid, even layer so the surface is fully covered.