Pork Belly seems to be one of the most sought-after cuts of meat. The Iron Chef show is who really brought this cut to the forefront. In restaurants today, it’s become one of the hottest items to order.
Once you’ve ordered the Pork Belly, you’ll most likely always order it no matter the style it’s being served. It’s that delicious! I sometimes think we may be a little slow when it comes to trying new things. Asian cuisine, have for many years, implemented Pork Belly into a variety of their dishes.
I have a great and easy way to prepare Crispy Pork Belly at home so it will come out tender, golden, with a crispy top. This recipe doesn’t require scoring the skin in any way. This will allow you to slice it later and it will retain its integrity. I think it’s worth mentioning, that Shaoxing rice wine is available in most Asian markets today.
If you love Asain cuisine and want to make delicious Asian dishes at home, Shaoxing rice wine should be a pantry staple.
Prep Time: 5 minutes
Inactive Prep Time: 4 to 12 hours
Cook Time: 1 hour 10 minutes
Total Time: 13 hours 15 minutes
Yields: 10 large pieces
Equipment: Roasting pan with rack, 9 x 9 glass baking dish, whisk
1 (2-pound) pork belly
1 cup of Kosher salt, coarse grind
1/4 cup of soy sauce, low-sodium
1/3 cup of Shaoxing rice wine
2 tablespoons of brown sugar
1 teaspoon of freshly ground black pepper
2 tablespoons of pure maple syrup
1/4 cup of orange juice
2 cloves of garlic, minced
Using a paper towel, pat the skin of the Pork Belly completely dry. Whisk together all the marinade ingredients in a bowl and then pour them into a baking dish that’s just big enough to hold the pork belly.
Carefully place the Pork Belly into the baking dish making sure only the meat touches the marinade. The skin on the top must remain completely dry. If the marinade level is too high, then discard any extra by pouring some of it off. Place the baking dish with the pork belly and marinade into the frig for at least 4 hours to overnight.
Preheat oven to 350-degrees F.
Completely line a roasting pan with foil. Pour an inch of water into the bottom of the pan. Place a wire rack on top to hold the Pork Belly.
Remove the baking dish with the marinated pork belly from the frig. While the pork belly is still in the baking dish, spread 1 cup of Kosher salt evenly over the fat cap of the pork belly as seen in the pictures above. Next, transfer the Pork Belly onto the wire rack. The Pork Belly will cook above the water and the drippings will fall into the water.
Note: If one part of the Pork Belly is slightly lower or shorter on one side, use an oven-safe item to prop up that side so the pork will cook evenly. Bake for around 40 minutes.
Adjust oven temperature to 470-degrees F.
Remove the Pork Belly from the oven. The salt should have formed a crust that can easily be removed. Refer to the side by side picture of the Pork Belly with the removed salted fat cap.
Place the Pork Belly back into the oven and bake for an additional 30 minutes. The skin should be bubbly and crisp. Using an instant-read thermometer, the internal temperature should be 165-degrees F.
Remove from the oven and let cool for about 10 minutes before cutting and serving. There you have it, my Crispy Pork Belly.