Ultimate Crispy Crackling Pork Belly

1. Blanch Pork Belly

Start by rinsing your pork belly under cool water. Place the pork belly skin side down in a wide, shallow pan, ensuring the skin is submerged in water. Let it simmer for about 3 minutes. This step softens the skin, making it easier to pierce later.

2. Dry and Season Pork Belly

Once the pork belly is blanched, remove it from the water and pat it thoroughly dry with paper towels. Place the belly skin side down on a plate or tray. In a small bowl, mix together the Shaoxing wine, fine sea salt, sugar, five-spice powder, and white pepper powder. Rub this mixture generously into the meat side of the pork belly, avoiding the skin.

3. Pierce Skin and Air-Dry

Flip the pork belly so the skin side is up. Pat the skin dry again and use a sharp fork or skewer to poke holes all over the skin. This piercing step is crucial as it allows the fat to render out, creating that sought-after crispy texture. Pat the skin dry one more time to ensure it is completely dry. Refrigerate the pork belly uncovered for 12 to 24 hours to let the skin air-dry and the flavors to penetrate the meat.

4. Preheat Oven and Prepare Baking Sheet

Two hours before you plan to roast, remove the pork belly from the refrigerator and let it come to room temperature. Preheat your oven to 375°F. Prepare a baking sheet by creating a border with foil to contain any drippings. If the pork belly has uneven thickness, prop up the thinner sides with foil to ensure even roasting. Spread a thick layer of coarse salt evenly over the skin.

5. Slow Roast Pork Belly

Roast the pork belly in the preheated oven for 90 minutes. This slow roasting phase cooks the meat thoroughly while starting to render the fat.

6. Increase Temperature and Crisp Skin

After 90 minutes, take the pork belly out of the oven and increase the temperature to 475°F. Carefully remove the salt layer from the top of the pork. Place a wire rack on the baking sheet and set the pork belly skin side up in the center of the rack. Return the pork belly to the oven and roast for an additional 10 to 15 minutes. The higher temperature will puff up the skin, creating the perfect crispy crackling texture. Look for the skin to bubble up as a cue that it's done.

7. Rest and Serve

Once the skin is crispy, remove the pork belly from the oven and let it rest for 15 minutes. This resting period allows the juices to redistribute, ensuring every bite is juicy. Finally, slice the pork belly into 1-inch pieces and serve with cooked ginger-scallion oil, Chinese hot mustard, and/or a sprinkle of sugar. Enjoy your ultimate crispy crackling pork belly!