Wednesday, October 6, 2021
Crispy Pork Belly (脆皮燒肉)
There are many Youtube videos on how to make crispy pork belly. As usually, I combined the best from different videos: after boiling the skin of the pork belly for 10 minutes, poking holes on the skin and seasoning the meat on the other side, I used coarse salt to seal the top skin and dried the skin in the fridge for at least a couple of hours although over night was recommended. The key was to dry the skin so that it would be very crispy. After pre-heating the over to 400 F, I took the pork belly out from the fridge and straight to the oven for 1 hour. After that, I removed the salt from the skin and moved the pork belly to the lower level in the oven so that the heat was on the top, then I turned the oven to the High Broil setting. I let the pork belly sitting there for 10 to 20 minutes or until its skin was brownish and crispy. During which, I sat next to the oven and made sure to cover portion of the skin that was about to burn with aluminum foil. That was it. Enjoy your crispy pork belly.