Chinese Crispy Pork Belly
Ingredients: pork belly, water, five spice powder, black pepper, white pepper powder · 120 min cook time · 450kcal · ₩21,400
Ingredients
1200g pork belly, 2cups water, 0.5tsp five spice powder, 0.33tsp black pepper, 0.25tsp white pepper powder, 1tsp garlic salt, 0.5tsp salt, 2tsp ground bean sauce, 1tsp sugar, 1tbsp salt
Instructions
1. Briefly parboil the pork belly. Add 2 cups of water to a large wok and bring to a boil on high heat.
2. Once the water is boiling, place the pork belly in, skin side down. Boil for 1 minute until the skin is cooked and easy to pierce.
3. Flip the pork belly over to the meat side down and boil for 30 seconds.
4. Remove the parboiled pork belly from the wok and immediately place it into cold water.
5. Scrape the skin with a knife to remove any debris or hair. Rinse it clean and shock it with cold water.
6. Pat the pork belly dry thoroughly with paper towels.
7. Poke many holes into every part of the skin with toothpicks or a fork. Do not poke too deep, just through the skin.
8. Flip the pork belly to the meat side. Score the meat lengthwise into thirds, not too deep. Then score perpendicularly along the length to form squares.
9. Prepare the dry seasoning: mix 1/2 tsp five spice powder, 1/3 tsp black pepper, 1/4 tsp white pepper powder, 1 tsp garlic salt, and 1/2 tsp salt.
10. Rub the dry seasoning thoroughly onto only the meat side of the pork belly, making sure to get it into the cut gaps.
11. Mix 2 tsp ground bean sauce with 1 tsp sugar. Brush this mixture onto only the meat side of the pork belly, getting it into the gaps.
12. Place the pork belly, skin side up, onto a large piece of aluminum foil. Fold the edges of the foil up to form a dish around the pork belly.
13. Sprinkle 1 tbsp of salt onto the skin and rub it all over.
14. Wait 5 minutes for the salt to draw out moisture from the skin.
15. After 5 minutes, wipe off all the salt from the skin.
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