Every time I visit Chinatown in Oakland, I love to stop by the little food shops that hang their meats in the windows. I am usually salivating from the aroma and admiring the crispiness of the roasted pork. How do they get so crispy and yet remain so juicy on the inside? I just had to replicate this at home. Surprisingly, it wasn't too hard.
Crispy Roasted Pork Belly
- 3 lbs pork belly with skin
- 2 teaspoons Five-Spice Powder
- 4 teaspoons granulated sugar
- 4 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon white vinegar
- Rinse the pork belly thoroughly with water and pat dry with paper towels.
- With the skin side down (see picture below), score the pork belly 1/2 inch to 1 inch deep.
- Mix the Five-Spice powder, sugar, 2 teaspoons salt (reserve the remaining 2), and pepper in a small bowl.
- Apply the marinade all over the pork belly, making sure to also apply in the scored areas.
- Flip the pork over so skin side is now facing up. Use a paper towel to dry the skin.
- With a sharp pointed knife, puncture small holes on top of the skin. The more holes, the better.
- Combine the remaining 2 teaspoons of salt with the vinegar. Brush this mixture onto the skin until mixture is completely gone.
- Wrap the pork with skin side up in Saran wrap and put it in the fridge to marinate for one day.
- Next day, preheat oven to 400 F.
- Place the pork skin side down on a roasting rack and bake for 30 minutes.
- Flip pork over with skin side up and bake for additional 30 minutes.
- The skin should start puffing and crisping up. If the skin doesn't crisp up in the last 10 minutes, turn the oven to a high broil.
- To cut up the pork, place the pork skin side down. Once you get to the skin layer, you will need to pound on the knife to get a clean cut through the skin.