Pork belly dried thoroughly after defrosting. Started by scoring the meat side and seasoning with a rub consisting of salt, white pepper, five spice, shaoxing wine.
Poked lots of holes in skin through to fat, then put in the fridge for 2 hours, after taking out I dried the skin a bit more with a hairdryer for 5-10 mins.
Put a large amount of salt on the skin and put into the oven at 300 for 30 minutes, removed the salt skin then finished at 450 for 45 minutes.
What would i do differently: I would leave it in the fridge for longer, ideally 24-48 hours. The skin was quite crispy but I think I could’ve got it crispier. Served with soy sauce, sugar, salt, fresh chili and garlic dipping sauce.
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First time trying this.
Pork belly dried thoroughly after defrosting. Started by scoring the meat side and seasoning with a rub consisting of salt, white pepper, five spice, shaoxing wine.
Poked lots of holes in skin through to fat, then put in the fridge for 2 hours, after taking out I dried the skin a bit more with a hairdryer for 5-10 mins.
Put a large amount of salt on the skin and put into the oven at 300 for 30 minutes, removed the salt skin then finished at 450 for 45 minutes.
What would i do differently: I would leave it in the fridge for longer, ideally 24-48 hours. The skin was quite crispy but I think I could’ve got it crispier. Served with soy sauce, sugar, salt, fresh chili and garlic dipping sauce.