is Chinese style Pork Belly the BEST!

The aerated crunch from this method is no doubt one of the best. As always, 70% of your success comes from how you dry out the skin of the pork.

Dry skin = Crunchy Pork Crackling.

Chinese Style Pork Belly, with Rice & a Caramelised Chilli Sauce,

Hello China 🇨🇳👋
Ep 4 - Crispy Pork Belly from around the world 🌎

Using @murrayvalleypork belly for this classic!

I'm on a mission to explore pork belly from around the world, Join me on this pork belly ride,
And let's explore the world's cuisines with pride.

What Country is Next?

Recipe - CLASSIC CHINESE STYLE PORK BELLY

Ingredients
2 Kg Murray Valley Pork Belly
1 Tbsp Chinese 5 Spice
1 Tbsp Salt
1 Tbsp Garlic Powder
1/2 Tbsp Rice Wine Vinegar
1/2 Tbsp Distilled White Vinegar
*Rock Salt - Enough to Cover the skin of the Pork Belly

Method
1. Using a Jaccard, (if you want that white tool, link in bio) Prick 345,678 holes into the skin of the pork.
2. Dry The Skin of Pork. 2 to 4 days in the fridge, place the Pork Belly skin side up on a wire rack, uncovered.
3. On Cook Day, Preheat oven to 180c
4. Make some slits in the meatside & season well. Flip your pork belly skin side & wipe off any seasoning on the skin. It will burn so brush it off.
5. Build a foil boat & wipe some rice wine vinegar onto the skin. It will help break it down a little. Top the skin of your pork belly with Rock Salt. You don't want to see skin.
6. Bake at 180c for 60min
7. Take the pork belly out of the oven & remove all the salt, wipe the sides as well.
8. Brush White Vinegar onto the skin.
9. In the oven on Grill Setting at 250c for 20 to 30 min, until crispy & golden.

Stay tuned for the Caramelised Chilli Sauce Recipe! It's a knockout🌶👊

#murrayvalleypork