Hands up, who likes a nice piece of pork belly with crunchy crackling?! I wish I had more than two hands to put up.
I’m more than a fan. One word, OBSESSED! I wasn’t always the biggest fan of pork belly, mainly because it’s such a fatty cut of the pig and if it’s not cooked properly it can be extremely rich. There’s an art to cooking pork belly and getting crispy crackling, which isn’t all about a good recipe, even though it helps. It’s about knowing your oven, knowing the cut of meat you’re dealing with and having the confidence and persistence to keep at it until you get the ultimate crackling and juicy, tender meat.
The first time I tried roasting pork belly, the anticipation was almost too much to handle. There were so many unknowns and I just wanted so badly for the skin to crackle and for the meat to be somewhat edible. Nothing else mattered, I knew it wasn’t going to be perfect this time but I needed some confirmation that I was on the right track, a confidence boost to try again. I practically watched it cook through the oven doors, resisting the urge to check on it every five minutes.
I tried no less than 4 times before I came up with this recipe. I trialed a few recipes, both western and eastern ways and took what I felt was going to work for me. This pork belly recipe is spiced with sichuan peppers and the flavors are predominantly Asian, which means I would serve this the typical Canton way, as a part of a banquet with other dishes and a fragrant bowl of rice. However, this recipe also lends itself well with caramalised apple slices and a cool pinot noir reduction served with celeriac mash.
Crispy Spiced Pork Belly
1.5kg Pork belly, rind scored finely, ribs removed
2 tbsp Sea salt
1 tsp Whole black pepper
1 tbsp Sichuan pepper, ground and toasted
2 tbsp Chinese five spice, toasted
1 tsp Sugar
2 cups Chicken stock, cold
1 Kettle of boiling water
1 tsp Olive oil
- Preheat the oven to 120 degrees Celsius.
- Using a pestle & mortar grind up the salt, Sichuan and black peppers until the mix is fine and then add the five spice & sugar.
- Place pork belly skin side up in a colander or a rack, anything that drains. Pour a kettle of boiling water over the rind. Leave it to drain and dry well with paper towels. This will help to render down the fat and you should see the rind shrivel up a little.
- With the pork belly rind side down, rub the spice mixture into the flesh only. Turn it over and with clean, dry hands rub 1 tsp of sea salt and 1tsp olive oil into the rind.
- Place the pork belly on a wire rack, skin side up and place the wire rack directly over a roasting tray half filled with cold chicken stock. Try and sit the pork belly within the perimeters of the tray. The chicken stock will help keep the meat tender by almost steaming the flesh. Roast for 3-4 hours, this will depend on how thick the meat is.
- Finish the crackling off under a hot grill*, careful not to burn the skin. You should be able to hear the skin crackling. If the crackling is a little charred, scrape off the burnt bits with a serrated knife.
*Grill needs to be separate from the oven. If you do not have a separate grill from the oven, take the cooked pork belly out and allow the oven to cool a little before switching to the grill function. Alternatively you could also crank up the temperature to 220 degrees Celsius for the last 15-20 minutes but this may affect the end result of the crackling.
In every trial, the meat never made it out of the kitchen, let alone being served as a dish. My friends and housemates were all too happy to be available to lend their tastebuds for my experiments, which means I had to beat them off with a stick just to take these photos. They were fun times and I hope you enjoy trialing my pork belly recipe as much as I loved creating it.
Hope you’ve enjoyed Cooking With Lee Lee. If you have any questions about the recipe or if you’ve tried my recipe and want to share your thoughts, please leave me a comment. Happy roasting everyone.
It’s definitely worth every calorie!
Love Lee Lee =)