Simple Way to Prepare Perfect Crispy Pork Belly

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The ingredients needed to make Crispy Pork Belly:

1. Make ready block Pork belly
2. Get 1 tsp salt
3. Make ready 1 tsp sugar
4. Prepare 1 tbsp soy sauce
5. Get 1 tsp five spice powder
6. Prepare 1 tsp garlic powder
7. Get 1 tsp onion powder
8. Prepare 1 tbsp vinegar

Good news is you can roast the pork in. This slow-roasted pork belly is tender with a delicious crispy skin (crackling). Pork belly is a fatty piece of meat that is often used to make bacon and pancetta. Crispy Pork Belly Chicharon might look like your regular lechon kawali.

Instructions to make Crispy Pork Belly:

1. Simmer the pork block in hot water with some ginger, spring onion and rice wine for 30 minutes.
2. Remove from hot water and dry the skin with a towel. Use a sharp object such as fork, knife or tenderizer to poke holes on the skin. Poke as many holes as possible. Then, apply a layer of vinegar on the skin.
3. Marinate the back of the meat with the seasoning ingredients. You can cut strips on the meat to let the meat absorb more spice, but not to overcut till the skin. Leave the pork marinate in the fridge for 24 hours.
4. Bake the meat in an oven for 30 minutes at 160 degree celcius. Put a tray of water under the oven rack for moisture, so the meat wont be dry.
5. Finally, bake the meat at 200 degree celcius for 10 to15 minutes and you will notice the skin turn golden brown and crispy. Remove from oven and scratch away any black burnt on the skin and serve.

Pork belly is a fatty piece of meat that is often used to make bacon and pancetta. Crispy Pork Belly Chicharon might look like your regular lechon kawali. It can be compared to crispy pork rinds, except that this still has the meat on. Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province. After I learn how to make crispy pork belly from a Cantonese friends at home several years ago.

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