Slow-roasted pork belly is one of the most satisfying preparations in cooking — long hours at low heat render the fat to silk, while a final blast creates the crispest crackling.
Serves 6 peoplePrep 15 minCook 3 hr 30 min
What to ask for
This recipe calls for Pork belly. Can't get it where you are?
Ingredients & method
Ingredients
1.5 kg boneless pork belly, skin on
1 tbsp coarse salt
1 tsp five-spice powder
1 tsp white pepper
1 tsp sugar
2 garlic cloves, minced
1 tbsp Chinese rice wine or dry sherry
Apple sauce or hoisin sauce to serve
Method
1Score the skin deeply in a crosshatch pattern. Combine five-spice, white pepper, sugar, garlic, and wine. Rub onto the meat side only, not the skin.
2Rub coarse salt into the skin. Place skin-side up on a rack, uncovered, in the fridge overnight to dry the skin completely.
3Remove from fridge 30 minutes before cooking. Preheat oven to 150 °C. Roast skin-side up for 2.5 hours until the meat is very tender.
4Raise oven temperature to 230 °C. Roast a final 20–30 minutes until the skin blisters and crisps into crackling. Watch closely to avoid burning.
5Rest 10 minutes. Slice carefully with a sharp, heavy knife. The crackling should shatter.
Cook this well
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