Roast Pork Belly
By: Raymond Shaun Lamson
Ingredients
Directions
- Rice wine vinegar
- White perpper
- Chinese five spice
- Salt
- Pork belly
- Coarse sea salt
- Vinegar
Directions
- Lay pork belly (fat down) on a tray.
- Rub all dry ingredients on meat, one at a time except the coarse sea salt.
- Refrigerate for 12 hours.
- After 12 hours, flip the pork belly up. (Fat part up) and lay it on tin foil. Make sure you have enough foil to make a wall around the pork.
- Poke fat using a sharp fork. Do not puncture through the fat!
- Brush vinegar on pork skin.
- Apply a later of sea salt on pork skin
- Pre-heat oven to 395F. Bake for 45-50 minutes.
- Take salt layer off.
- Unwrap pork and put it on top of a wire rack.
- Replace pork in the oven to broil.
- Set oven to broil. Broil for 10-15 mins until skin is crackling, puffy, and crispy.
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