Total Steps
11
Ingredients
5
Tools Needed
9
Related Article
http://duodishes.com/2009/06/24/bacon-makes-it-better/Ingredients
- 1 kilogram Pork belly (best with a little more fats), cleaned, dried & cut into half
- 1/2 tablespoon Coarse sea salt
- 1/2 tablespoon Sugar
- 1/2 tablespoon Five spice powder
- 1 tablespoon Rice wine (Shaoxing or White rice wine)
Instructions
Step 1
Mix 0.5 tablespoon coarse sea salt, 0.5 tablespoon sugar, 0.5 tablespoon five spice powder, and 1 tablespoon rice wine together in a bowl until well combined to create the marinade.
Step 2
Score the flesh part (not the skin) of the pork belly lightly in diagonal lines. Rub the prepared marinade well into the scored flesh.
Step 3
Place the pork belly, marinated side down, in a container.
Step 4
Use a skewer or satay stick to repeatedly poke the skin of the pork belly. Rub more coarse sea salt on the skin only.
Step 5
Marinate the pork belly uncovered for several hours or overnight in the fridge so that the skin will dry completely.
Step 6
When ready to cook, pat dry the skin if there is any moisture left.
Step 7
Preheat the oven to 180C. Place a foil and a pan underneath in the oven to catch dripping fat.
Step 8
Place the pork belly in the middle of the preheated oven. Bake at 180C for 45 minutes.
Step 9
Increase the oven temperature to 200C and bake for another 20 minutes. The skin will get slightly burnt and charred.
Step 10
Once cooked, remove the pork from the oven. Scrape off any burnt parts with a serrated knife or a fish scaler.
Step 11
Leave the pork to rest for 10 minutes before chopping.