Crispy Pork Belly
Salt baked with sweet soy marinade
With beautiful pork rind effect.
What you will need
1/4 cup soy sauce
1/4 cup apple cider vinegar
1/4 cup brown sugar
2 lb pork belly
lots of salt
How to cook
1
Combine the first 3 ingredients. Place the pork in a tight container and add the marinade. You want to submerge the meat without touching the skin. Marinate 3-12 hours.
2
Preheat oven to 350f.
3
After marinating, place the belly on a wire rack over a foil or parchment-lined baking pan. The lining just helps you clean up later.
4
Coat skin completely with a salt crust. This is a really cool technique. It sorta dries out the skin so that it will puff later. Roast at 350f for 40 minutes.
5
Remove the crust. It should come off in big chunks. Crank the oven up to 475f. Wait for the temp to come up before returning the belly to the oven.
6
When the oven is up to temp. Roast the belly for another 30 minutes. Meat should pierce easily. Skin should be thoroughly bubbled. I should have left this one a bit longer. See the smooth part?
7
Slice this bad boy up and throw some hot crispy fat chunks in a bowl of ramen. Glorious victory.
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