How To Make Pork Belly Fat Crispy
The first thing to do is to get the pork into a roasting pan or a rimmed baking tray.
How to make pork belly fat crispy. Easy way to make a crispy roast pork belly. Rub all over flesh not on skin. Roast for 30 minutes or until the rind starts to blister.
Rub the flesh not skin with chinese cooking wine. Sprinkle over the cumin fennel seeds and five spice powder. Place the pork on the rack skin side up.
Step 2 check the scoring on the pork the little incisions that have been made into the rind. Rub the flesh not skin with chinese cooking wine dribbling it on gradually. Increase the heat to 425 f and roast for about 20 minutes longer to crisp the skin even more.
For the rind to crackle it s essential to get it really dry so pat it dry with paper towel. Remove the pork from the oven and let rest for 10 minutes before slicing. Turn the pork belly upside down.
Instructions combine 1 4 cup water soy oyster sauce honey star anise peppercorns and garlic in a shallow dish large enough to fit the belly. Rub all over flesh including sides not on skin. Remove the pork from the oven and increase the oven temperature to 220 c 425 f.
You want to keep it as dry as possible from this point on ensuring no moisture or liquid touches it again. Reduce temperature to 200ºc 180ºc fan forced and roast for a further 1 hour adding more water if necessary. Scotese s trick to crispy pork belly is to rub equal parts baking soda and salt into the skin the combo of baking soda and salt will draw out moisture and set you up for success.