Roast Pork Belly

[ Prep Time: 12 hr | Cooking Time: 45 min | Serving: 4 ]

After the frozen pork belly is thawed, although it seems that there is no difference, during the freezing process, the moisture in the pigskin has penetrated the pigskin when it freezes, and many tiny holes are formed after thawing. Combine this property with the use of salt and baking powder to fully dehydrate it, you can easily roast golden and crispy roasted pork belly at home!
 

Ingredients

  • 700 g Frozen Pork Belly

 

Marinade

  • 2 Tsp Salt

  • ¼ Tsp Baking Powder

  • ½ Tsp White Sugar

  • ½ Tsp Five Spice Powder

  • ½ Tsp Sand Ginger Powder

  • ½ Tsp Garlic Powder

 

Method

1. Defrost frozen pork belly (700 g), rinse with water and pat dry with kitchen paper towels.

2. Combine salt (1½ tsp), white sugar (½ tsp), five-spice powder (½ tsp), garlic powder (½ tsp) and sand ginger powder (½ tsp).

3. Rub the seasonings on the meat side of the pork belly.

4. Rub salt (½ tsp) and baking powder (¼ tsp) on the skin side of the pork belly.

5. Refrigerate it uncovered overnight (or at least 12 hr) on the bottom shelf in the fridge.

6. Preheat the oven or air fryer to 200 °C / 400 °F.

7. Place the pork belly on a baking tray and let it warm back up to room temperature.

8. Brush oil (1 tbsp) on the pork skin and bake or air fry for 45 min at 200 °C / 400 °F.

9. Let it rest for 15 min.

10. Cut into slices to serve.

 

Notes

  • A rub containing salt and baking powder is crucial to achieving a super crisp skin in roast pork belly.

  • The baking powder acts as a mild alkali to break down some of the proteins and fat in the pork belly as well as speeding up dehydration of the skin while marinating it overnight.

  • Baking powder also makes the pork belly more alkaline and therefore enhancing the Maillard reaction during roasting for a super juicy and crisper roast pork belly.

  • Resting the meat after roasting is important to allow the meat to retain moisture, resulting in juicy roast meat.

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