Crispy Pork Belly
This is mind blowing! Crispy pork belly with chicharon skin, juicy and tender meat. You can never have enough.
Crispy Pork Belly
Ingredients
- 1 kg pork belly
- 250 gr salt
Marinade
- 60 ml soy sauce
- 80 ml rice wine
- 2 tbsp sugar
- 2 cloves garlic diced
Instructions
- Using a paper towel swipe the skin of the pork untill you make it dry. With a fork do some holes all over the skin.
- Mix marinade ingredients in a bowl and then pour into a rectangular pan that is big enough to hold the pork belly.
- Place the pork belly into the pan, making sure only the meat touches the marinade and the skin stays completely dry. ( You can cook right away but letting it rest in marinade is recommended.)
- Preheat the oven at 180℃.
- Pour 1 inch of water into bottom of oven tray. Place wire rack on top of oven tray to hold the pork belly. Rub the meat of the pork belly with seasonings of your choice and place it on the wire rack. The pork belly will cook above the water, with the pork fat dripping down below into the water.
- Spread the salt evenly across the pork belly skin. Place into top half of oven. Bake for about 45-50 minutes until meat looks cooked.
- Remove pork belly and increase oven temperature to 240℃. The salt that was poured over pork belly should have formed a crust. Remove salt crust from pork belly. Wipe off any excess salt from the pork belly skin.
- Once oven has reached desired temperature, place pork belly back into oven. Bake for another 30 minutes until skin is completely bubbly and crisp. Let pork belly cool a few minutes before cutting and serving.
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