Crispy Pork Belly
The goal here is contrast. You want a layer of rendered, soft fat resting beneath a top crust that is dry and brittle enough to snap.
Dryness is your primary ingredient.
If the rind is damp, it will steam rather than crisp. Leave the pork uncovered in the refrigerator overnight if possible to ensure the skin is leathery and dry.
- Heavy roasting pan
- Sharp serrated knife
- Paper towels
- Wire rack
What goes in.
- 2 lbpork belly, skin-on slab
- 2 tbspcoarse sea salt
- 1 tspbaking powder
- 1 tbspwhite vinegar
The Scored Skin
Use a sharp blade to score the skin in a crosshatch pattern, cutting only through the rind and not into the meat. This allows the fat to escape and ensures the heat reaches deep into the layer beneath the skin.
The method.
Prep the skin
Pat the skin dry with paper towels. Use a needle or a sharp knife to prick holes across the surface of the rind, spacing them about half an inch apart.
Seasoning
Rub the vinegar over the skin, then sprinkle the baking powder and salt evenly across the surface. Let it sit uncovered for at least an hour.
Initial roast
Place the belly on a rack inside the roasting pan. Roast at 325°F for 2 hours to render the internal fat.
The blast
Increase the oven temperature to 450°F. Watch the skin closely; it will begin to blister and bubble. Remove from the oven when the color is deep amber and the skin sounds hollow when tapped.
Resting
Let the meat rest for 15 minutes before carving. If you cut too soon, the juices will soften the crust you worked to harden.
Other turns to take.
Five-Spice Rub
Rub the meat side (not the skin) with a mixture of Chinese five-spice powder, brown sugar, and garlic powder before roasting.
Soy Glaze
Brush the meat-side edges with a reduction of soy sauce and ginger during the final ten minutes of high-heat roasting.
When it doesn't go to plan.
Never get oil or salt on the underside of the pork belly while preparing the skin; it will burn quickly at high temperatures.
If the skin isn't blistering evenly, rotate the pan halfway through the high-heat phase.
Use a serrated knife to cut, using a sawing motion rather than pressing down, to keep the crackling intact.
The ones that keep coming up.
Why use baking powder?
Baking powder changes the pH level of the skin, which accelerates the browning process and helps create a lighter, more brittle texture.
How do I know the fat is fully rendered?
The meat will feel slightly loose and jiggly when touched, and the rendered fat in the bottom of the pan will be clear, not cloudy.
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