Equipment
Ingredients
Pork
- 1200 g pork belly slab, skin-on
- 20 g fresh ginger, sliced
- 2000 ml water
- 30 ml shaoxing wine
Meat Marinade
- 5 g five-spice powder
- 3 g white pepper powder
- 10 g sugar
- 10 g fine sea salt
- 15 ml shaoxing wine
- 15 g hoisin sauce
- 15 ml light soy sauce
Skin Treatment
- 30 ml white vinegar
- 200 g coarse sea salt
Nutrition (per serving)
Method
Place the pork belly, ginger slices, and 30ml Shaoxing wine in a large pot of cold water. Bring to a boil and simmer for 15 minutes to set the shape and cleanse the skin.
Remove pork and pat thoroughly dry. Using a meat pricking tool or sharp skewers, prick the skin firmly all over, creating thousands of tiny holes. Do not puncture deep enough to pierce the meat layer, only the fat.
Combine five-spice, white pepper, sugar, fine salt, remaining Shaoxing wine, hoisin, and soy sauce to form a paste. Rub this marinade vigorously into the meat side and sides of the pork only. Keep the skin completely clean and dry.
Wrap the bottom and sides of the pork belly tightly in aluminum foil, creating a boat where only the skin is exposed. Place on a wire rack in the refrigerator uncovered for at least 12 hours (up to 24 hours) to dry out the skin.
Preheat oven to 200°C/400°F. Remove pork from fridge. Brush the skin lightly with white vinegar, then pack a thick, even layer of coarse sea salt over the entire surface of the skin.
Roast on the middle rack for 45-60 minutes. The salt crust will harden and draw out remaining moisture while the meat cooks.
Remove from oven. Carefully lift off the hardened salt crust and discard. Brush any excess salt off the skin. Increase oven temperature to 240°C/465°F.
Return the pork to the oven (with a tray underneath to catch oil) and roast for 15-20 minutes until the skin puffs, bubbles, and turns golden brown. Watch closely to prevent burning.
Rest the meat for 15 minutes. Place skin-side down on a cutting board and chop through the crispy skin with a heavy knife or cleaver into bite-sized cubes.
Chef's Notes
- Pricking the skin is the single most important step. You want as many holes as possible to allow fat to bubble up and blister the skin. If you don't have a specialized tool, tape several skewers together.
- The salt crust method is safer for home ovens than direct heat alone, as it ensures the skin dries completely without burning before the meat is cooked.
- When chopping, cut from the meat side first or place skin-side down to prevent the crackling from shattering unevenly or detaching from the meat.
- For the flattest, most even crackling, you can place a layer of foil and a heavy weight on the pork during the cooling stage after blanching to press it flat.
Storage
Refrigerator: 3 days — Store in an airtight container; skin will lose crispness.
Freezer: 1 month — Texture of skin suffers significantly upon thawing.
Reheating: Reheat in a 200°C/400°F oven or air fryer for 10-15 minutes to re-crisp skin.
