Crispy Pork Belly

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Hong Kong style roast pork belly with a crispy skin, served with a spring onion salad.

01:40:00 total

Serves 6

hard

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Recipe by

Fallow

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Ingredients

pork belly - watch the video to see (prepared and dried)
salt - watch the video to see (for curing and crisping the skin)
ground pepper - watch the video to see
Chinese five spice - watch the video to see
shiso leaves or lettuce - watch the video to see (for serving)
samjang - watch the video to see (Korean soy paste)
spring onion - watch the video to see (for salad)
toasted sesame - watch the video to see (for salad)

Instructions

Prepare and Cure Pork Belly: Prick skin, boil briefly, then cure with salt, pepper, and five spice for 6 hours.
Dry and Roast: Dry for 24 hours, then roast with salt on the skin at 180 degrees Celsius for an hour, remove salt, and roast for another 10 minutes to crisp the skin.
Serve: Serve sliced with shiso leaves or lettuce, samjang, and a spring onion salad.

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