I was planning on making a kimchi pork belly stew to accompany the Korean fried chicken that my brother and his girlfriend were bringing over for dinner. Except … there was no kimchi in the house … or rather, the one we had in our fridge was expired (oops!). So we had to save the pork belly for another day and for another dish such as … the Asian style crispy pork belly.
Serves 6 (with side dishes)
Prep time 20 mins
Cook time 1 hour 15 minutes
600g pork belly
1 tsp shaoxing rice wine
1 tsp salt
1/2 tsp sugar
1/4 tsp Chinese five spice powder
Dash of white pepper
1 tsp rice wine vinegar
Extra salt for coating, preferably coarsely ground
Preheat the oven to 200C.
Cut the pork belly into 2cm strips, rinse and pat dry. Score the skin and prick with a small pin all over (the more pricks, the more crispy it gets in my opinion).
Mix the shaoxing rice wine, salt, sugar, Chinese five spice powder and white pepper together in a small bowl and rub the mixture onto the meat (not the skin!) of the pork belly strips. If any of the mixture gets on to the skin, wipe it dry.
Brush the rice wine vinegar on to the skin and cover with a thin coating of salt.
Wrap the sides of each strip in foil and place on a baking tray. Place the tray on the lowest rack of the oven and roast for 1 hour.
After an hour, remove the foil and remove off any excess salt on the skin. Place the pork belly strips on to a rack and grill for a further 15 minutes.
Check to see the pork belly skin has puffed up and is crispy. Serve with rice and side dishes.