Homemade Vietnamese Crispy roasted Pork Belly
Do you want a cheap dinner but still incredible delicious? Do you want to prepare dinner for everyone by your own sweet heart? Do you want to impress your guess by this magic pork meat ?i guarantee that this today-recipe will make your wish come true.
Crispy roasted pork belly is very popular in Vietnam, everyone know it! The lovely thick layer of fat on this particular cut keeps the meat really moist as it roasts, and also gives you an incredible even layer of delicious crackling.
- 0.5kg pork belly
- sea salt and freshly ground black pepper
- 1 bulb of garlic, skin on, cut to half
- 1/2 tsp chinese five spice
- 10ml rice white vinegar
Very simple and easy ingredients hei? 😛
- Blanch the pork in boiling water for about 5 minutes, until 40% done, and the skin is softened. Drain well and wipe dry with kitchen papper.. Use needles/folks to poke the skin as many holes as possible. Turn over to other side, make scores about a centimetre apart through the meat to help absorb seasonings better.Season with a little salt/pepper/chinese five spice to taste
- Place your pork, skin side-up, brush 1 or 2 layers of vinergar, sprinkle seasalt on the the skin surface
- Place uncovered in the refrigerator overnight or at least 6 hours. The air in the fridge will dry out the pork skin
- Remove pork from fridge. Let rest at room temperature for a while. Poke the rind with needles/folk evenly once again. Wipe dry. Season the rind with rock salt. put on the half cut of garkic bulb in a roasting pan. Bake in preheated 200C oven for about 25 minutes, get the pork out, wipe the oil on skin if possible, brush 1 more layer of vinegar. put the meat in the oven again, Increase temperature to 220C/430F, change the oven mode to grill/broil for 10 to 15 minutes, or until you get enough cracklings.
- Rest for 20 minutes before serving, cover the meat part with foil but leave the skin out.
- Serve with anything you like, bread, rice, with soy sauce or hoisin sauce, oh delicious! 🙂
First, the skin must be very dry. Second, poke as many holes as possible. While grilling, the fat inside the rind turns really hot, then get released from the holes. That produces an effect of a kind of “frying” the rind. So, it turns crispy
Don’t poke too deep through the skin. It won’t be crispy any more as apart of the fat, the juice from the meat will released from the holes too, so the skin wont be cispy anymore.
Look at the skin closely. My butcher told me that the pork skin needs to get charred and burnt as that will mean that the skin has become really crispy all the way through. So don’t worry if your pork belly is a bit charred – use a serrated knife to scrape away the blackened layer and reveal a golden-red layer of crisp pork skin.