So, I have eaten it. I’ve seen the pictures of the golden-brown bubbly crispy pork skin. I’ve experienced the crunch, followed with a moist soft chew of the roasted meat, the mouth-coating feel of the velvety fat, and spice flavors firing off at different times. I’ve eaten it from the best restaurants in the area, and usually roll my eyes in delight. But these are pros, and they know what they are doing.
Chinese Roast Pork Belly! I wanted to do it myself, bad.
So, I researched and as many folks do, I watched some videos. Crazy how many different methods there were. Some said brush the skin with vinegar. Most said poke holes in the skin, a handful said to score the skin. Some did a salt crust just before roasting, others did a sprinkling of salt and baking powder and wiped it all off after an hour. Then I saw people say you don’t need to poke the skin, you don’t need vinegar. My wife, Lan, told me however much you research, it’s going to take multiple trials to get it right.
Seems like everyone agreed you need to render much of the fat off and roast the pork until it’s perfectly moist – all while achieving super-crunchy skin. But how?
Turns out I had great success on the first go. The meat was succulent, and the skin was super crunchy (more than I expected!). It’s a pretty simple cook, but it needs to be watched closely. Here is what I did:
FAQs
Roast in a slow oven for 2 1/2 hours at 140°C/285°F so the flesh becomes tender; Level the pork so the skin is level (ie. as horizontal as possible) by propping up the belly with balls of foil beneath. This makes the crackling cook evenly = perfect crackling.
Why is my crispy pork belly not crispy? ›
If the skin hasn't completely transformed to crisp crackling, turn on the broiler and blast it for a further 10 minutes, keeping a close eye to make sure it doesn't burn. Remove cooked belly from oven, place on a board. Use a cleaver or roast slicer to cut into chunks and serve immediately.
What is the secret of pork crackling? ›
High heat is the final key to pork crackling. Don't rush the process at the final hurdle, let the oven preheat for at least 20 minutes to 230°C. Put the pork in quickly but carefully so the oven stays hot. Depending on the size of your meat, it can take between 30-50 minutes to crisp up completely.
Why won t my pork crackling go crispy? ›
There are several reasons why you might not be getting perfectly crisp crackling. Not enough salt - use the full amount specified in the recipe to cover the pork belly rind when dry brining as this is what causes the crackling to puff up and become crispy when the salt reacts with the fat.
What does vinegar do to pork belly skin? ›
The vinegar will further soften the skin when baking, as well as remove any odor from the skin. I have seen other recipes call for baking soda but I have found that vinegar works best for me!
Is it better to cook pork belly fast or slow? ›
This process helps the fat run out and skin to crisp. Transfer to a preheated oven. Check your recipe for times and temperatures. Pork belly needs a combination of slow, gentle heat to tenderise the meat, plus a shorter blast at a higher heat to crisp up the skin.
Should you put oil on pork for crackling? ›
There are a few key steps to sure fire pork crackling:
- Pick the right pork — shoulder, pork belly, rolled loin or rack are my picks. ...
- It is important to dry the pork skin and fat before roasting. ...
- Rub the skin with olive oil, and either vinegar or lemon juice, to help conduct the heat of the oven to the skin.
Cook approximately 1.5 hours, though a lot will depend on the size of your pork belly. You want to cook until the internal temperature is 160-165°F. Remove meat from oven and remove salt crust. It should come off in pieces.
Is crispy pork belly unhealthy? ›
Are there any risks associated with consuming pork belly? Excessive consumption of pork belly, due to its high calorie and fat content, may lead to weight gain and increase the risk of certain health conditions. It's important to practice moderation.
Why do you pour boiling water on pork belly? ›
boiling water trick
This helps to prep the skin to crackle as its now "pre-cooked" so to speak. Make sure to pat dry with paper towel to further dry afterwards.
Place the pork, rind-side up, in a roasting pan. Drizzle the oil over the pork, then rub the salt mixture into the cuts. Rub a little oil and salt into the scored rind and place in the oven.
How to make the perfect crackle? ›
Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes.
Should you salt pork belly overnight? ›
You do have to prepare the pork belly the night before, but all you need to do is score the skin, put on a salt rub, and then let it sit in the fridge overnight to dry out the skin. The next day you put on some more seasoning and then stick it in the oven.
How to make the crispiest pork crackling? ›
Preheat oven to 230°C, 210°C fan or Gas Mark 8. Put the joint in a roasting tin on the top shelf for 20 minutes. This sudden blast of heat is the key to crispy crackling. Reduce the temperature to 180-190°C, 160-170°C fan or Gas Mark 4-5 and follow the cooking times below to ensure the joint is cooked through.
What salt is best for pork crackling? ›
You can use a mix of regular table salt (which will penetrate the skin) and salt flakes (for a crisp crust). You can use oil to help the salt stick to the meat but if you really rub the salt in, you don't need the extra fat.
Does pouring boiling water on pork make better crackling? ›
boiling water trick
This helps to prep the skin to crackle as its now "pre-cooked" so to speak. Make sure to pat dry with paper towel to further dry afterwards.
What is the best oil for pork crackling? ›
Rub the skin with olive oil, and either vinegar or lemon juice, to help conduct the heat of the oven to the skin. Turn the oven to at least 230C and blast the joint with heat for about 30 minutes or until the skin starts to bubble and brown.
How do you keep pork crackling from getting soft? ›
After degreasing your crackling using a paper towel, place the cracklings in an airtight container. You can also settle for a food-storage bag that can be sealed and not permeable to air. It's best to avoid paper bags as they'd soil up in the fridge or freezer and ruin your pork crackling.
