A crispy, flavorful Chinese-style roasted pork belly seasoned with aromatic five-spice powder and finished with a perfectly crackling skin.
Chef
Made with
Score the flesh of the pork belly in a crosshatch fashion, around 1/2 an inch deep.
Combine the 5 spice powder and salt, and rub it all over the pork belly flesh, ensuring you get into all the crevices.
Poke holes all over the skin and brush it with the vinegar.
Cover the whole fat layer with sea salt.
Bake the pork at 300 degrees F for 30 minutes.
Remove the pork from the oven, scrape out the dried-out salt layer on top, and brush the skin with neutral oil.
Roast for a second time at 400 degrees F for 30 minutes or until the skin gets crispy.
Score the pork belly deeply to allow the spices to penetrate the meat.
Ensure the skin is thoroughly poked with holes to help achieve a crispy texture.
Scrape off the salt layer completely before the final roast to prevent the skin from becoming overly salty.
Use a neutral oil like canola or vegetable oil for the final roast to help the skin crisp up.
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