Crispy pork belly, oh how much do I love thee!
Of all the parts of the pig, pork belly might be my favorite cut. I’ve cooked it in a thyme and orange juice sauce, sage and cider sauce or my personal favorite: soy, ginger and garlic (surely one of the holy food trinities). Tender, juicy meat inside with a crispy outer coating that is the icing on a cake.
How to cook pork perfectly
Achieving perfectly cooked pork belly is easier than it seems. When it comes to cooking pork, I remember the advice my mom gave me years ago. You have to cook the pork low and slow. It’s the only way to prevent it from drying out and gets the fat to achieve that luscious consistency which just melts in your mouth and makes your brain foodgasm.
And the crackling?
But how does one get that elusive crispy crackling on top? Well, I’ve experimented with many different methods over the years and finally settled on a foolproof way to do it. Simply dehydrate it with a salt and baking soda crust beforehand. WORKS. EVERY. TIME.
Sweet Soy and Garlic Crispy Pork Belly
So for this recipe, it’s easy. Coat the skin in rock salt along with a sprinkling of baking soda the night before. When you are ready to cook the pork belly, take it out and place it in an oven tray with the sweet soy mixture. Cook it low and slow for 2 hours just like mama said. For the last couple of minutes, place it under the broiler at high heat to get that crispy crackling goodness.
Mouth watering crispy pork belly cooked low and slow in a sweet soy, ginger and garlic sauce. An easy recipe for a deliciously perfect pork belly. #pork #crispypork #asianrecipes
- a large piece of pork belly
- 1/2 cup (120 ml) soy sauce
- 3 Garlic cloves (crushed)
- 1 inch/2 cm ginger (sliced thinly)
- 1 tbsp sugar
- 1 tsp red pepper flakes (optional)
- rock salt
- 1/2 cup (120 ml) water
- 1–2 tsp vegetable oil
- a light dusting of baking soda
- In a fitted container or cling wrap, sprinkle a generous layer of rock down. Sprinkle the pork skin with a light dusting of baking soda then put the pork belly skin side down onto the salt layer, wrap it up in cling film and place in the refrigerator overnight.
- Preheat oven to 175C/350F.
- When ready to cook, take out the pork belly and rinse the excess salt away with water. Pat dry, cut slits into the skin crosswise (try not to cut into the fat), and rub oil into the skin. Place in an oven tray.
- In a small bowl, mix together soy sauce, water, garlic, ginger, sugar and red pepper flakes (optional). Mix until everything is thoroughly combined. Pour mixture in the baking tray around the pork belly.
- Cook for 2 hours in an oven at 350F/175C. Make sure to check in on it from time to time. Add more water if the liquid in the baking try is getting low.
- After two hours, turn the top broiler to high (250C/500F) and cook until the top skin is golden brown and crackly (about 5-10 minutes. Make sure to watch the pork closely at this time to prevent it from burning.
- When the top of the pork belly is crispy, take it out of the oven and let it rest for 5-10 minutes.
- Cut the pork belly into pieces and spoon sauce from the baking tray over the sliced pork belly. Serve with rice and bak choy cooked in oyster sauce.
- If you are having difficult cutting into the crispy skin, simply flip in over and cut upside down, first through the meat then the skin.
- If you are looking for a sauce with a more gravy-like consistency, mix the remaining liquid from the baking tray with tsp of cornstarch mixed with 1 tbsp water. Heat until bubbly and thick then spoon over pork.
- Category: Pork
- Method: Slow Roast
- Cuisine: Chinese
Keywords: Crispy Pork, pork belly, Chinese, Asian, slow cooked, pork, crispy, soy, sweet, garlic, ginger