How to Cook Chinese Style Pork Belly

This recipe takes a bit of prep time but will give you the most tender meat and perfect crackling.

In a bowl add:

• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp 5 Spice Powder.
• 1 tbsp Rice Wine Vinegar

Mix it all together.

Cut into meat one inch apart.

Next, brush the paste onto the meat and into the cuts.

Try not to get any on the skin.

Place the pork belly onto a plate.

An easy way to tell if you’ve missed a spot is to pull the skin apart.

In a small bowl add:

• 1 tsp salt
• 1 tbsp Rice Wine Vinegar

Mix together.

Blush across the skin.

Place in the fridge uncovered overnight, this will help dry out the skin giving us perfect crackling.

Add the egg whites of two eggs.

Make together making sure the salt and the egg whites make a paste.

First, make a thin layer on the tray but bigger than the pork belly.

Place the pork belly in the centre.

Spoon on the rest of the salt mixture until the pork belly is fully covered.

This will create a crust that will encase the pork belly in cooked quickly and because tender.

Don’t worry the meat won’t be too salty.

The salt and egg white mixture has hardened and you’ll need to use the back of the knife to break it open.

Remove the pork belly from the salt crush and place on a new try lined with baking paper.

Make sure to scrap off any salt that is still stuck to the skin.

Place back in the oven now set to grill for 15 minutes.

T he skin has crackled up beautifully.

Turn over the pork belly and cut through the crackling.

This way of cooking pork belly gives you tender and juicy meat with the most amazing crackling.