Crispy Pork Belly: The Perfect Recipe for BBQ Enthusiasts

I have a confession to make – I’m absolutely obsessed with crispy pork belly. It’s just so incredibly delicious and versatile! Whether marinated in thyme and orange juice, sage and cider, or my personal favorite, a combination of soy sauce, fresh ginger, and garlic, pork belly never fails to impress. The tender, juicy meat inside, paired with a crispy outer coating, creates the ultimate food experience. Trust me, it’s pure bliss!

Crispy pork belly garnished with a soy glaze served alongside steamed rice and bok choy

Achieving the Perfect Roast

Contrary to popular belief, achieving the perfect roasted pork belly is simpler than you might think. Just follow the advice my mom gave me years ago – low and slow is the way to go. By cooking the pork on low heat, you prevent the meat from drying out and achieve that luscious consistency where the pork fat simply melts in your mouth. It’s a true foodgasm for your brain!

Crispy pork belly garnished with a soy glaze

The Secret to Perfect Crackling

We’ve all seen those mouthwatering advertisements featuring pork with a bubbling, crispy crackling on top. But how do they achieve that elusive perfection? After years of experimenting, I’ve discovered a foolproof method that never fails. Simply create a salt and baking soda crust to dehydrate the skin beforehand. This draws out the moisture, allowing the crackling to bubble and crisp beautifully. Say hello to pork crackling heaven!

An Easy-to-Follow Recipe

Now, let’s get down to business. For this recipe, coat the pork belly’s skin with rock salt and a sprinkle of baking soda the night before cooking. When you’re ready to cook, place the pork belly in an oven tray with a sweet soy mixture. Cook it low and slow for two hours, just like mama said. And for the perfect finishing touch, broil the pork belly at high heat for a few minutes to achieve that irresistible crunchiness.

Further reading:  The Ultimate Guide to Cooking the Best Damn Oven Roasted Pork Loin

Crispy pork belly over steamed rice with bok choy

  1. In a fitted container or cling wrap, sprinkle a generous layer of rock salt.
  2. Sprinkle the skin with a light dusting of baking soda, then place the meat skin side down onto the salt layer. Wrap it up in cling film and refrigerate overnight.
  3. Preheat the oven to 175°C/350°F. Remove the pork belly from the container and rinse off the excess salt with water. Pat the meat dry, cut slits into the skin (try not to cut into the fat), and rub oil into the skin. Place the pork belly in an oven tray.
  4. In a small bowl, mix together soy sauce, water, minced garlic, fresh ginger, sugar, and red pepper flakes (optional). Pour the soy sauce mixture into the baking tray around the pork belly.
  5. Cook the pork belly for two hours in a preheated oven at 175°C/350°F. Remember to check on it occasionally and add more water if the liquid in the tray is running low.
  6. After two hours, set the top broiler to high (250°C/500°F) and cook until the top is golden brown and crackly. Keep an eye on the pork to prevent burning. Once the crackling is crispy, remove it from the oven and let it rest for 5-10 minutes.
  7. Finally, slice the pork belly and spoon the sauce from the baking tray over it. Serve with rice and bok choy cooked in oyster sauce.

Slice meat on a plate

Unleash Your Inner Barbecue Master

Now that you’ve mastered the art of crispy pork belly, open up a world of possibilities with other mouthwatering pork dishes. Grab your apron and check out these delicious recipes:

  • Thai Chili Paste, Garlic, and Ginger Pork Belly
  • Oven Roasted Pork Ribs
  • Twice Fried Pork Belly in Chinese Black Bean Sauce
  • Grilled Thai Lemongrass Pork Jowl/Pork Neck
  • Fried Pork Chops with Pineapple Thyme Reduction
  • Scrumptious Pork and Mushroom Stir-Fry
Further reading:  Lemon Pepper Pork Chops

Remember, cooking is an adventure. Enjoy the process, experiment with flavors, and savor every bite. For more incredible recipes and BBQ inspiration, visit Rowdy Hog Smokin BBQ. Happy cooking!