Score the meat side of the pork belly deeply (not through the skin) into 2-inch wide strips. Do not score the skin. Pat the skin completely dry with paper towels.
In a bowl, mix salt, sugar, white pepper, five spice powder, and Shaoxing wine to make the marinade. Rub the marinade evenly onto the meat side of the pork belly, making sure it gets into the scores. Avoid getting marinade on the skin.
Flip the pork belly so the skin is facing up. Use aluminum foil to wrap around the sides of the pork belly, creating a wall to protect the meat from drying out and to contain the salt crust. Ensure the skin is exposed.
Prick the skin all over with a meat tenderizer or a fork repeatedly until it looks like a hedgehog. This helps the skin crisp up. Brush white vinegar generously over the skin.
Generously sprinkle coarse sea salt evenly over the entire surface of the skin, forming a thick layer. The salt layer should be about 0.5-1 cm thick.
Place the pork belly, uncovered, in the refrigerator for at least 6-8 hours, or preferably overnight, to further dry out the skin. This step helps achieve a crispier crackling. If skipping, proceed to roasting.
Preheat your oven to 200°C (390°F).
Place the pork belly (still wrapped in foil with the salt crust on) on a wire rack over a baking tray. Roast in the preheated oven for 60 minutes.
Carefully remove the pork belly from the oven. Gently scrape off the hardened salt crust from the skin. Be careful not to tear the skin. Increase oven temperature to 230°C (450°F).
Return the pork belly to the oven, still on the wire rack. Roast for another 20-30 minutes, or until the skin puffs up and turns golden brown and crispy. Keep a close eye on it to prevent burning. If certain spots are browning too quickly, cover them with small pieces of aluminum foil.
Once cooked, remove the pork belly from the oven and let it rest for 10-15 minutes before cutting into serving pieces. This allows the juices to redistribute.
Cook this in the app — save it & get tonight’s menu
Get the app
