Five Spice Crispy Pork Belly

By Andy Cooks · 90 min

Ingredients

Instructions

1. Put enough water in a wide saucepan to cover the pork and bring it to a boil over medium-high heat.
2. Add the pork skin side down and cook 1 minute, until the skin changes colour. Turn it over and cook 30 seconds more. Move it to a large bowl of iced water and scrape off any debris from the surface with a sharp knife.
3. Pat the pork dry and set it skin side up on a wire rack over a tray.
4. Poke holes all over the skin with a toothpick or meat tenderiser. Rub in some of the sea salt.
5. Turn the pork over and score the flesh deeply in a crosshatch of squares. Sprinkle the Shaoxing wine over the flesh.
6. Mix the five spice, garlic powder, salt, sugar and white pepper, then rub into the meat and into the cuts. Wipe clean with paper towel and refrigerate overnight to dry out.
7. Preheat the oven to 190°C fan-forced (375°F). Take the pork out of the fridge, drizzle the skin with oil and spread an even layer of extra sea salt over it.
8. Pour 250 ml of water into the bottom of the tray and put the pork in the oven. Lower the oven to 170°C (340°F) and cook for 1 hour.
9. Raise the oven to 200°C (395°F) and bake a further 30 minutes, until the skin is crispy. Rest for at least 30 minutes.
10. Slice along the scored lines and serve with steamed rice, steamed Asian greens and a soy and black vinegar dip.

Summarized from Andy Cooks's video. Watch it for the details.

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