Chinese Style Crispy Pork Belly
Ingredients: pork belly, cooking wine, ginger, sugar, salt · 90 min cook time · 520kcal · $16.50
Ingredients
1lb pork belly, 1tbsp cooking wine, 3slices ginger, 1tsp sugar, 1tsp salt, 1tsp black pepper, 1pinch five-spice, 1bottle rosé wine, 1tsp baking powder
Instructions
1. Prepare a pot with water, add cooking wine along with slices of ginger and the pork. Once it boils, turn heat to medium and cook for another two minutes.
2. Take the cooled pork and poke holes on the skin side as much as possible using a fork. Wipe off fat with kitchen paper, put salt on the skin, and keep skin down on clean paper.
3. Cut the pork with 1 inch spacing between cuts and 1/3 depth from the cut to the skin. Apply rosé wine or regular Chinese cooking wine.
4. Season every side except the skin with the dry rub made of sugar, salt, black pepper, and five-spice. Use sticks to keep the shape.
5. Fold foil like a box with the skin side exposed. Wipe off any spices on the skin and let sit in the fridge overnight.
6. Take the pork out from the fridge. Apply baking powder to the dry skin. Preheat oven to 400 degrees, put it in the middle, and bake for 40 minutes.
7. Increase heat or watch carefully for 10 to 20 minutes until the skin is popping and gets a nice golden color.
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