👨‍🍳 作り方

1. 1

   Prepare the pork belly: If needed, trim excess fat. Pat the pork belly completely dry with paper towels. Using a meat tenderizer or sharp skewer, poke holes all over the skin, being careful not to pierce the meat. This is crucial for crispy crackling.

2. 2

   Marinate the meat: Turn the pork belly over. Rub the flesh side (not the skin) with Shaoxing wine. In a small bowl, mix the 1 tbsp salt, sugar, white pepper, and five spice powder. Rub this mixture thoroughly into the meat and sides of the pork belly.

3. 3

   Dry the skin: Place the pork belly skin-side up on a wire rack set over a tray. Refrigerate uncovered for at least 12 hours, or up to 24 hours, to thoroughly dry out the skin. This is essential for achieving crispy crackling.

4. 4

   First Roast: Preheat oven to 325°F (160°C). Line a baking tray with foil. Place the pork belly on the foil, skin-side up. Cover the skin generously with coarse salt, creating a thick layer. This draws out moisture and helps crisp the skin. Roast for 1 hour.

5. 5

   Second Roast & Crisp: Remove the pork belly from the oven. Carefully scrape off the salt crust. Pat the skin dry again with paper towels. Brush the skin evenly with white vinegar. Increase oven temperature to 450°F (230°C) or use the broiler setting. Place the pork belly back in the oven (skin-side up) and roast for another 15-30 minutes, rotating the pan as needed, until the skin is puffed, golden brown, and crackling.

6. 6

   Rest and Serve: Remove the pork belly from the oven and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute. Slice into desired pieces and serve.