Five Spice Crispy Pork Belly
Instructions
- 1
Score the pork belly skin in a crosshatch pattern, cutting about 5mm deep and 1cm apart. Be careful not to cut into the meat.
- 2
Pat the pork belly completely dry with paper towels, especially the skin. Place on a wire rack over a baking tray.
- 3
Mix together the five spice powder, garlic powder, and brown sugar. Rub this mixture thoroughly into the meat side (not the skin) of the pork belly.
- 4
Brush the scored skin with white vinegar, then generously coat with coarse salt, working it into the scores. Leave uncovered in the refrigerator for at least 2 hours or overnight.
- 5
Remove from refrigerator 30 minutes before cooking. Preheat oven to 200°C (400°F).
- 6
Scrape off excess salt from the skin and pat dry again. Brush the skin lightly with vegetable oil.
- 7
Roast for 30 minutes at 200°C (400°F), then reduce heat to 170°C (340°F) and continue roasting for 1.5-2 hours until the meat is tender.
- 8
For the final step, increase heat to 230°C (450°F) or use the broiler for 10-15 minutes to crisp up the skin, watching carefully to prevent burning.
- 9
Rest for 10 minutes before slicing into bite-sized pieces. The skin should shatter when cut, revealing juicy, flavorful meat beneath.
Chef's Note
"This crispy pork belly is pure magic - the five spice creates an aromatic crust while the slow roasting renders the fat perfectly. Don't be intimidated by the cook time; most of it is hands-off, and the incredible crackling is worth every minute."
