New Crispy Pork Belly

This new cooking technique for pork belly produces exceptionally crispy and
delicious results. It's a bit more work than the usual method but well worth the
effort. Your guests will be impressed.

Servings: 3 people

Author:

Prep Time
5 minutes

Cook Time
2 hours

Total Time
2 hours, 5 minutes

Course:

Pork

Cuisine:

Asian

Keywords:

Crispy Pork Belly

Instructions

1 Start with the pork skin. The objective is to create a number of small holes in
the skin, but not deep enough to do all the way through the skin to the meat.
Very important.

If the hole breaks into the meat layer, the skin will not puff up and become
crispy. The reason is the fat in the pork meat will rise up and be pushed
through the small holes. This will saturate the pork skin with fat; puffing up
happens by removing moisture.

Create between 100 and 150 holes. You can either use a small knife or a
meat-needling device.
2 Next, using a sharp knife, make a number of thin cuts in the skin, making sure
not to cut too deep or risk the fat bubbling up through the skin.
3 Make a boat around the pork belly using aluminum foil, then paint on rice wine
vinegar or apple cider vinegar. Finish with a sprinkling of sea salt. This is
the first stage of removing moisture from the skin. Very important.

Place into the refrigerator for 2 hours.
4 The Salt Cast Method:

You can skip this setup if you do not enjoy a moist, tender pork belly.

Preheat the oven to 325 F.

Use two oven racks, and place a casserole dish on the lower rack filled halfway
with water.

In a bowl, mix 2 cups of sea salt, 2 egg whites, 2 tablespoons of apple cider
vinegar, and 1 tablespoon of soy sauce.

Place the pork belly into an oven-safe roasting pan. Add the salt cast around
the pork belly, Do Not add any underneath, only around the sides and top.

Bake for 1 hour.
5 Creating Crispy Pork Skin:

After the salt cast bake, place the pork on a wire rack. then back into the
oven.

Roast until done. This will vary each time. The reason is that every piece of
pork belly will have a different amount of fat in it, so the cook times will
change.

Select pieces of pork with the most meat in them and less white (fat).

Finishing: For the last 5 to 10 minutes of the roasting, turn on the broiler.
The intense heat will cause the pork skin to become very crispy. Do not walk
away during this process, as things can go from perfect to burnt very quickly.

New Crispy Pork Belly

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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