Crispy Pork Belly

Ingredients

• 2 pounds pork belly, skin-on
• 2 tablespoons coarse sea salt
• 1 tablespoon baking soda
• 1 tablespoon vegetable oil
• 1 teaspoon ground white pepper
• 1 teaspoon five-spice powder
• 4 cloves garlic, smashed
• 3 slices fresh ginger
• 1 teaspoon fine sea salt

Method

1. 1

   Pat the pork belly dry and score the skin in a tight crosshatch pattern, cutting through the skin but not into the meat.

2. 2

   Flip the belly over and rub the meat side with fine sea salt, white pepper, five-spice powder, smashed garlic, and ginger slices.

3. 3

   Flip the belly skin-side up, pat the skin completely dry, and sprinkle the baking soda evenly over the surface, rubbing it in lightly.

4. 4

   Place the belly uncovered on a rack set over a baking sheet and refrigerate to dry out the skin.

5. 5

   Remove the belly from the refrigerator, brush off excess baking soda, and let it sit at room temperature for 30 minutes.

   30:00 · Rest at room temperature
6. 6

   Preheat the oven to 325°F. Coat the scored skin evenly with coarse sea salt, pressing it into the cuts, then wrap the meat sides in foil, leaving the skin exposed.

7. 7

   Place the belly on a rack over a roasting pan and roast until the meat is tender.

   1:30:00 · Roast pork belly
8. 8

   Remove the pork from the oven, brush off the hardened salt crust from the skin, and increase the oven temperature to 475°F.

9. 9

   Pat the skin dry and brush lightly with vegetable oil, then return to the oven and roast until the skin blisters and crisps into crackling.

   30:00 · Crisp the skin
10. 10

    Remove the pork belly from the oven and let it rest for 15 minutes before slicing into pieces.

    15:00 · Rest before slicing
11. 11

    Slice the pork belly into strips or squares with a sharp knife, cutting through the crackling with a firm, steady motion, and serve warm.