Cantonese-style Crispy Pork Belly

Growing up, I always asked my mom to bring this home when she went grocery shopping. Seeing a whole side of pig hanging from a hook meant to me that I couldn’t possibly do this at home. I was wrong. This recipe requires time and a few key techniques to achieve in your home oven. 

Key Techniques:

• Air-dry the pork to remove moisture in the pork skin. This can be applied to any proteins to yield a better “hard” sear
• Pierce the pork skin so that it crisps evenly and doesn’t develop air pockets
• Cover the pork with coarse salt and egg white for juicy meat
• Use a meat thermometer to remove the guesswork

• 3 lb pork belly, skin-on, either a single slab or thick strips
• 2 teaspoons Shaoxing cooking wine
• 1/2 tsp salt
• 2 tsp sugar
• 2 tsp five-spice powder
• 1/2 tsp white pepper
• 1 cup coarse sea salt
• 1 egg (egg white only)
• 1 tsp rice vinegar

Directions

View a 30-second Instagram reel of the cooking steps

1. Rinse the pork belly and pat dry. Place skin-side up on a baking tray. Systematically poke holes ALL over the skin using a sharp paring knife or metal skewer, which will allow the fat to render and help the skin crisp up. 
2. Flip the pork belly skin-side down. Take this time to trim your pork belly so it lays completely flat, like a porky mesa. If using a single slab of pork belly, make deep cuts lengthwise ~1-2cm short of the pork skin-side for the marinade. 
3. Apply one of two options for the marinade:
   • Lighter flavor: brush the meat (not the skin) with the Shaoxing wine. Sprinkle the ½ tsp of salt, sugar, five-spice, and white pepper on all non-skin sides. Rub in well to distribute and mop up any spices on the tray. (RECOMMENDED for first time)
   • Stronger flavor: In a bowl, double the measurements for Shaoxing wine, ½ tsp of salt (so 1 tsp), sugar, five-spice powder, and white pepper – combine and brush mixture on all non-skin sides.
4. Flip the pork belly so it’s skin-side up. Put in the fridge uncovered for 12-24 hours.
5. Set the oven rack to the second-lowest position and preheat the oven to 350°F. Place a large piece of aluminum foil between the pork belly (skin side up) and the baking tray. Fold up the sides of the aluminum foil around the pork snugly, creating a box around it, with a half-inch high border going around the sides. Only the pork skin should be exposed on the top. 
6. Brush rice vinegar on the skin – this helps the skin get extra crispy. 
7. In a separate bowl, combine the coarse salt and egg white until all the salt is wet. Pack this mixture in one layer on the pork that’s skin side up. 
8. Bake for 55 min or until the internal temperature reaches 145-150°F. 
9. Remove the pork from the oven and set the oven to the low broil setting. Discard the hardened salt layer and put the pork belly back on the second-lowest rack to crisp up the skin. Let this happen gradually over ~10-15 min. Check on it frequently so it doesn’t burn. 
10. When the skin has puffed up and gotten crispy, remove it from the oven. Let it rest for about 15 minutes and then slice. Slice skin side down. 
11. Combine hoisin sauce and water for the dipping sauce.

Re-heating instructions

For best results, re-heat in an air-fryer at 390°F for 4min. The low broil setting would also work.