CRISPY PORK BELLY BANH MI #banhmi #porkbelly #foodshorts
Crispy Roast Pork Recipe
Ingredients:
1.5kg – 2kg pork belly (with skin on)
1 tbsp coarse salt
1 tbsp vinegar or rice wine (to rub on the skin)
1 tsp baking soda (helps the skin blister)
Marinade (for the meat side only):
1 tbsp five-spice powder
1 tbsp sugar
1 tsp salt
1 tbsp oyster sauce
1 tsp black pepper
1 tbsp minced garlic
Method
Prepare the pork:
Rinse and blanch the pork belly briefly in boiling water.
Prick the pork skin all over with a skewer or meat pricking tool.
Rub vinegar + salt on the skin to clean it.
Marinate:
Rub the marinade into the meat side only (avoid the skin).
Pat the skin completely dry.
Brush a thin layer of baking soda + salt onto the skin.
Leave uncovered in the fridge for 12–24 hours to dry the skin.
Roast:
Preheat oven to 200°C (392°F). Place pork belly on a rack with a tray underneath.
Roast for 40 minutes (skin side up).
Increase to 230–240°C (446–464°F), roast another 30–40 minutes until the skin puffs and crisps.
Use foil to cover edges if the meat gets too dark.
Finish:
Rest for 10 minutes.
Chop with a sharp knife to reveal crispy skin, juicy fat, and tender meat.