How to make Crispy Chinese Pork Belly like a pro
Have you ever wondered how Chinese restaurants achieve that perfect crispy consistency in their signature Crispy Chinese Pork Belly?
Recipe Tin shares the secret to preparing this dish even in your own home
First, you’ll need to punch small holes into the meat using a fork or a small knife so the flavors could seep in. Put Chinese cooking wine or sub dry sherry, Chinese 5 spice, salt and white pepper on the meat.
Put the meat in a pan or a container and leave in uncovered in the refrigerator for 12 hours. After taking it our of the ref, wrap the meat in aluminum foil leaving the top open. Add white vinegar and put a lot of rock salt on top of the meat before roasting it for 60 minutes at 180 C or 350 F.
After taking it out of the oven, scrape off the salt then grill or broil the meat leaving 25-30 cm space between the pork and the roof of the oven (if you broil it).
Voila, mission success. You can hear the crunch as soon as the knife hits the meat.