Little thrills, little trips, little ideas

Crackling Pork Belly

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www.ongling.com
Making a great crispy pork dish has been a daunting task for me for quite some time. Each attempt had always been a gamble as I tried many techniques to get the skin crackling successfully. I think I have found the right formula of achieving the perfect crackling effect. This is my second trial using a combination of 2 different techniques, and it turned out great both times. So I am confident now to share the recipe with you. It takes 2 days for this recipe.

Ingredients
1.5-2 kilo piece of pork belly, with skin on
2 tablespoons rice wine vinegar
Sea salt

Marinade
2 tablespoons sea salt
1 tablespoon brown sugar
2 big cubes of fermented bean curd
1 tablespoon five spice powder or any other spices you prefer (cumin or coriander, etc)
1 tablespoon chopped garlic

Day 1

crackling pork2

Poke many holes in the skin

The first technique I adopted is from this website http://chubbyhubby.net/recipes/crispy-roast-pork-belly/ . First clean the pork and then poke many holes in the skin using a BBQ skewer.

Then lay the slab of pork on a rack over a big pan and blanch it with about a litre of hot water. The slab is then immediately transferred into a tub of icy cold water to cool. This will shock the skin. After it cools down, pat it dry. At this point, the pork needs to be properly dried, I used the drying technique from this website http://www.gastronomydomine.com/?p=93 where a hairdryer is needed. Yup, a hairdryer ≥ω∂. Blow dry the pork skin together with a table fan (optional) until the skin is thoroughly skin deep dry. Lay a piece of paper napkin over the skin and press down with your hands, if no water soaks the paper, then its ready to be covered and put in the fridge for the second drying process. Leave it in the fridge for at least 6 hours.

Dry with a hairdryer

Dry with a hairdryer

Once the pork is completely dried out, take it out of the fridge. Have your marinade ready by mixing and mashing them.

crackling pork 5

mash and mix the marinade

Lay the pork belly skin side up and score the cold skin with a craft knife in lines about half a centimetre apart.

Score the skin

Score the skin

Then turn the pork belly skin side down, use a knife to make lots of small incisions into the flesh, or score it.

many incisions in the meat

Make many incisions in the meat

Spread the marinade into the flesh and give it a good rub and massage. Treat it with utmost care and don’t let the marinade get on the skin though.

Massage the marinade into the flesh

Massage the marinade into the flesh

Flip the pork belly back skin side up on the rack and pop it back into the fridge. Let it marinate overnight.

Day 2

Ah… the final test. I followed the cooking process from Chubby Hubby’s website with a little tweeting.

When ready to cook, preheat your oven to 220 degrees Celsius. Place the pork on a rack set over a roasting pan that is filled up between a third to half with water.

Brush some rice vinegar and sea salt over the skin before poping the pork in the oven for 20 minutes.

brush vinegar and sea salt over the skin

Brush vinegar and sea salt over the skin

Lower the heat to 180 degrees Celsius and roast for another 40 minutes. Make sure the water does not dry out at all, add more water if necessary. After 40 minutes, take the pork out, turn the heat up to 240 – 250 degrees C. Brush more rice wine vinegar and sea salt over the top of your pork.(Be careful not to over salt the skin as it may become too salty, a sprinkle will do each time) Then pop it back in the oven for 15-20 minutes or so, until the top skin layer has bubbled up and looks all puffy, crispy and actually even a little charred. Please be vigilant at this point that the skin does not get burned, a little charred is fine. When ready, take it out and let it cool on a rack. If charred, use a knife to “brush” off the charred bits.  Mine turned out great with the skin really crispy like craters forming on top and the meat was very moist, lightly pink and juicy. I do not want to overcook it as I am using them for the next few days for bento lunches where I need to warm them up again in the oven.

crispy skin and moist juicy meat

Crispy skin and moist juicy meat

Try my technique and let me know if its equally successful for you. You can change the marinade according to your liking but the drying process is extremely crucial step. Don’t take short cuts or you will be crying over the bad outcome  ΠÔΠ

Author: ongling

Hi, I have been making bento lunch boxes for my toddler son for a year. Its a challenge everyday to think of new bento ideas to excite him. The creations are endless and took a lot of trial and errors. But most importantly, his bento lunches must deliver 3 key goals: exciting presentation (eye appeal), exciting tastes (texture & ingredients) and exciting adventures (dare to try; food play). Recently, I started making my husband lunch bentos too for work after he got envious of seeing beautiful bentos prepared by Japanese wives on Japanese TV network. I am learning and picking up skills from many talented bento makers everyday to improve myself. Here are some of my creations I would like to share with you. Apart from bentos, there some travel stories and little things i enjoy doing related to food and culture in this blog. So enjoy and share your thoughts with me.

One thought on “Crackling Pork Belly

  1. Pingback: Hubby Bento #08 – Middle Eastern affair | Little thrills, little trips, little ideas

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