Best Way To Make Crispy Pork Belly

Cut through the skin and fat but not into the meat. Typically recipes call for around 2 hours at 180c fan 160c then a further 30 mins or so at 200c fan 180c. Using a papertowel pat down the skin of the belly.

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Sprinkle the pork all over with kosher salt and freshly ground black pepper.

Best way to make crispy pork belly. You want to keep it as dry as possible from this point on ensuring no moisture or liquid touches it again. With a sharp knife make several parallel cuts across the skin of the pork belly about 1 4 inch apart. The secret to cooking belly pork is the combination of a gentle heat to tenderise the meat and short high temperature blasts to crisp up the skin on the outside.

Combine 1 4 cup water soy oyster sauce honey star anise peppercorns and garlic in a shallow dish large enough to fit the belly. Scotese s trick to crispy pork belly is to rub equal parts baking soda and salt into the skin the combo of baking soda. It is a fact of life that dry skin crisps better than moist skin.

Drizzle with olive oil and rub it all into the pork.