Roasted Pork Belly. Crispy on the skin.. This roasted pork belly recipe is simple, using nothing more than basic seasonings and extra-virgin olive oil. The long, slow roasting makes for tender meat, and the increased oven temperature near the end of the cooking time helps create a crispy skin. One of my favorite item to get from a Chinese BBQ restaurant is crispy pork belly!

Slow-roasted pork belly until the skin blisters to a crisp. You may also serve this dish with liver sauce (Mang Tomas), from any Asian store, or atchara, a relish made of unripe Place pork belly skin side-up in a large roasting pan. Pour fish sauce evenly over pork belly. You can cook Roasted Pork Belly. Crispy on the skin. using 6 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Roasted Pork Belly. Crispy on the skin.

1. It’s 1 of square piece of pork belly, depend on serving quantity..
2. You need 2 tsp of of Shao Hsing Cooking Rice Wine..
3. It’s 1 tsp of salt..
4. You need 1/2 tsp of pepper..
5. You need 1 tsp of Five Spice Powder..
6. Prepare 1 tbsp of white vinegar to apply on the skin..

Season with rock salt and pepper. The pork skin is incredibly crispy, perfectly golden, and the prep work is very minimal compared to all the other pork bellies I've made. Then I came across this recipe found on Rasa Malaysia for an easy Chinese Roast Pork, a recipe she got from a friend. The recipe prep is very minimal.

Roasted Pork Belly. Crispy on the skin. step by step

1. Apply Shao Hsing Cooking Rice Wine on the meat below the skin..
2. Marinate the meat with salt, pepper & five spice powder. Clean up any residues on the skin..
3. Keep in the fridge for 12hrs or overnight..
4. Prick tiny holes on the pork skin..
5. Fold aluminum foil according to the pork belly shape..
6. Brush vinegar on the skin and make a layer of coarse sea salt on the top..
7. Pre heat the oven & bake for 45min at 395°f..
8. .
9. Pre heat the oven & bake for about 15min at 395°f until the skin is crispy..
10. Immediately remove from the oven once done & let it rest at room temperature for 15min..

The pork belly is first roasted with the salt crust, then the salt crust is removed. At this stage, the skin is rubbery and looks thoroughly unappetising Because crackling stays crispy even after refrigeration, reheating for the skin is JUST to reheat, not to crisp. Don't take the skin too far in the oven, it starts. Home-made crispy roast pork is superior to store-bought ones because of the super crispy and crackling skin. It is so crispy that you can Use kitchen tweezers to pull out stray hair on the pork belly skin, if any.