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, fresh ginger, and garlic (surely one of the holy food trinities). Soy sauce pork belly is where it’s at especially with tender, juicy meat inside and a crispy outer coating. It is the stuff tasty food dreams are made out of!
How to roast pork perfectly each and every time
Achieving a perfectly roasted 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 on low heat and slow. It’s the only way to prevent the meat from drying out. Plus it helps get that pork fat to that luscious consistency that just melts in your mouth and makes your brain foodgasm.
What is the best way to get that beautiful pork crackling?
We see it all the time in those drool-worthy advertisements for roasted pork. A big chunk of tender pork meat with a bubbling, crispy outer coating. You can practically smell it as the actor pulls it out of the oven.
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 salt and baking soda crust beforehand. WORKS. EVERY. TIME. This draws out all of the moisture allowing the top to nicely bubble and crisp the way you want it to.
This slow-roasted Asian pork belly recipe is as easy to make as it is delicious
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 crunchy pork crackling goodness.
Mouthwatering crispy pork belly cooked low and slow in sweet soy, fresh 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 cloves garlic (crushed)
- 1 inch/2 cm ginger (sliced thinly)
- 2 tbsp sugar or honey
- 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 it 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, fresh ginger, sugar (or honey), and red pepper flakes (optional). Mix until everything is thoroughly combined. Pour the mixture into 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 tray 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 difficulty cutting into the crunchy skin, simply flip it 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.
- Prep Time: 10 min
- Cook Time: 2 hours
- Category: Pork
- Method: Slow Roasting
- Cuisine: Chinese
Keywords: Crispy Pork, pork belly, Chinese, Asian, slow-cooked, slow-roasting, pork, crispy, soy, sweet, garlic, ginger, honey
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