Crispy pork belly is a very common cuisine in Singapore and Malaysia.
Most people enjoy eating it but because of the demonization of eating fat, we keep it at bay. In the past when eating it I felt guilty. Not anymore! The truth is eating fat is good for health.
Crispy pork belly is so tasty because of its crunchy skin outside and the tender juicy meat inside.
After testing on various way of making, this is so far the best method.
The preparation method is simple, but you have to allow at least 24 hours to air the pork. And it takes 70 minutes to roast the pork belly.
Watch how I make the pork belly here:
Below is the recipe and instructions::
- Ingredients:
- 1 piece (500g) pork belly with skin on
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon five spice powder
- ½ cup of coarse salt
- In a shallow pan add two inches of water and bring to boil. Poach the pork belly skin face down in the boiling water for 4 minutes, without turning it over.
- After 4 minutes, the skin will soften and curl up a little. Remove the pork belly from the hot water and dry with a paper towel. Place the pork belly skin side face up on the counter. Using a tong to hold the pork belly with one hand, and hold a fork with another hand, poke the pork belly skin multiple times all over the skin evenly.
- Turn the pork belly over skin side face down and rest on the counter. Season the meat part with salt, black pepper and five spice powder. Do not season the skin.
- Lay a sheet of foil on the counter. Place the seasoned pork belly skin side face up on the foil. Fold the four sides of the foil up, slightly higher than the pork belly height, to wrap the sides of the pork belly. Let the skin expose, and place the pork belly in the refrigerator to air for 24 hours. This will air out the moisture of the skin for a crispy texture.
- To roast the pork belly; remove pork belly from the refrigerator, keeping the foil wrapped, and set in on a baking tray. Cover the skin entirely with a thick layer of the coarse salt. Place the pork belly in the oven, preheated to 250C (450F), for 35 minutes.
- After 35 minutes, remove the pork belly from the oven. Remove the thick salt layer from the top and discard the salt. Place a baking grid on top of the baking tray. Remove the foil around the pork belly, place the pork belly on top of the grid. Return the pork belly to the oven and roast for another 35 minutes.
- After 35 minutes, the pork belly should be cooked and the skin crackling. Remove from the oven and let it cool down for 10 minutes.
- To serve, cut the pork belly into thin slices, and then cut it into strips of bite size.
Nutrition Facts:
Each serving contains 0 g total carb, 0 g net carb, 12 g protein and 66 g fat.
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Is it 450 F? If so, 450 F mean 230 C. If 250 C I had to cranck up to gas 10.
So which one?
Hi Raymond, I use my broiler setting which is around 450-475°F, which converts to be around 230-250°C. It is high heat, so just stay and watch it while it pops the skin till crispy.
So helpful to see you do it. Thank you.