Crispy Roasted Pork Belly
Only 3 ingredients to the perfect crackling, crunchy skin, and super juicy meat! Stuff inside a steamed bao, dip in your favorite sauces, or just eat with rice! This simple recipe is versatile and can be easily adjusted for more seasonings and various flavors.
INGREDIENTS
1 pork belly slab, skin on (2.3-3 lbs)
1 tbsp white vinegar
1/2 cup salt
DIRECTIONS
Pat pork belly dry. Poke skin with a metal skewer, all over the skin (the more holes, the bubblier and crispier the skin!)
Use a utility knife, clean box cutter, or very sharp knife to score the skin. do not cut down to the meat
Place the pork belly into the tray
Refrigerate uncovered for at least 24 hours, up to 48 hours
Preheat oven to 350°
Pat skin dry. Brush a thin layer of vinegar on the skin
Create a foil barrier tightly around the pork belly, exposing only the skin. Place pork into a baking dish. Cover only the skin with salt
Bake for 50 minutes
Remove foil, scrape off/remove salt, and drain fat. Place pork into a clean, lined tray, skin side up
Broil on low (approximately 400-425°) for 20-25 minutes on the lower third or middle of the oven. Adjust settings to your oven’s tendencies
Check often for crispy skin doneness or rotating tray
Let pork rest for 10-15 minutes before cutting
Slice pork on your score lines
