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Crispy Pork Belly (Chinese Style)
A step‑by‑step guide to making ultra‑crisp pork belly with a tender, juicy interior. The method uses a quick boil, skin perforations, an overnight dry‑age, and a two‑stage oven roast to achieve puffy, crackling skin. Serve with hoisin, sriracha, pickles, rice or tossed with noodles.
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Cost Breakdown
Critical Success Points
- • Parboiling the pork belly softens the skin for cracking.
- • Poking small holes in the skin and fat allows rendered fat to escape and the skin to puff.
- • Salting the rind and letting it rest draws moisture away for a dry surface.
- • Applying vinegar and drying the skin overnight is essential for maximum crispness.
- • Finishing at high heat (430°F) creates the final puffed, golden crackling.
Safety Warnings
- • Handle hot water and boiling pot with oven mitts to avoid burns.
- • Use a sharp knife carefully when making skin perforations and cuts.
- • When using the broiler/high heat, keep a close eye on the skin to prevent burning.
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