CRISPY GOLDEN CHINESE PORK BELLY

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Lets make the most crispy & crackling Chinese style pork belly with this super easy-to-follow recipe

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The secret to have a perfect puffy skin is to quickly blanch pork belly in boiling water to perfect the skin pricking process

Tips for making golden & crispy skin

01 Carefully prick the skin with meat tenderizer/fork/steak knife 02 Quickly blanch the skin in boiling water 03 Double check the skin and prick more holes 04 Let pork belly rest in the fridge for sufficient amount of time 05 Use rock salt in the first stage of roasting 06 Change oven setting for puffy skin

Carefully prick the skin with meat tenderizer/fork/steak knife

This step can take somewhere from 15 to 20 minutes to finish. Don't rush.

Quickly blanch the skin in boiling water

Use just enough water to cover the skin aera of the pork belly.

Double check the skin and prick more holes

The skin is softer now so it's very easy to break the skin if it is pricked too hard. So be gentle.

Let pork belly rest in the fridge for sufficient amount of time

Let it rest uncover for at least 12 hours

Use rock salt in the first stage of roasting

If the pork belly stays uneven, you can use extra pieces of aluminum foil and put underneath the meat to level the surface.

Change oven setting for puffy skin

Switch oven from roasting mode to grilling/broiling mode. And put pork belly on the highest rack.

Perfect Roast Pork Belly

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