If you are often going to Chinatown, you must know another famous and delicious dish beside fried rice. It’s crisp outside, but soft and melt inside. Yes, it’s crispy pork belly. Everyone will never want not to try this juicy and savory dish. The richness of the taste will make you addicted to it. If you’re going to make the meal, read carefully the ingredients and steps below.
How to Make Crispy Pork Belly
It’s not to hard to make crispy pork belly if we already plan to make the dish long before. Since we must use meat, of course, we had to choose the best one. Furthermore, it’s the belly side. You should see whether it is hygiene or not. But throughout that’s all, you will take lot advantages from that.
- 1,4 to 1,8 kilograms of pork belly
- One teaspoon of salt (or you can add more just to covered the pork belly thin)
- ½ cup of soy sauce (you can use the light soy sauce)
- ¼ cup of oyster sauce
- Three cloves of garlic
- ¼ cup of Shaoxing wine or dry sherry
- ½ teaspoon black pepper powder
- One tablespoon of sugar
- ½ teaspoon five-spice powder
- Use mustard, plum sauce, hot sauce just like Sriracha
1Minced the two cloves of garlic. Put the pork in a pan. Choose the large one to make the pork belly safe. You can choose baking pan or frying pan; it depends on what you have and what you want. Whisk all liquid ingredients.
2Put the skin side on the upside. Dry them with a paper towel. To make the pork belly absorb the sauce, you have to score the skin with the crosshatch pattern. Don’t hit the fat when you are about score the skin of pork belly.
3Pour the marinade sauce in baking pan. Keep the pork belly in the refrigerator for about one night long or 12 hours. Then, the real cook started! Preheat the oven to 200 degrees C, put the aluminum foil on the baking sheet.
4Cook them for 3 minutes. Then lower the oven temperature from 200 degrees C to 150 C. bake for 2 hours for the perfect and crisp skin. Don’t even curious then change the temperature. The skin will be a mess when it was eaten.
5Set the oven temperature to 230 C and roast again for about 30 minutes. If you see the skin is not crispy enough, add 10-15 minutes to roast. Move the pork belly to the kitchen counter and rest for 10-15 minutes before it served.
After all of that, you can move out the pork belly from the pan and chopped it square. The crispy pork belly can be eaten with the dipping sauce, as we have said before, mustard, sriracha, plum sauce, hoisin, or even barbeque sauce.
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