Taste Show premium recipe
Chinese cuisine
Easy

Crispy Pork Belly | Chef John’s Cooking Class

Crispy Pork Belly | Chef John’s Cooking Class
5 stars rating if you like it!
Done
close

This is pork belly like you’ve never seen before. Crispy skin on the outside, yet juicy and full of intense flavor on the inside. Chef John shows us his tips and tricks to achieve this beautifully baked meat with the perfect balance of textures. It’s surprisingly easy, you could make this tonight!

Recipe
PRE TIME: 1 hr 40 min
COOKING TIME: 1 hr 35 min
TOTAL TIME: 3 hr 15 min
2 SERVING
Ingredients:
  • 2 lb. pork belly
  • Dry Rub
  • 1 tsp. salt
  • 1 tsp. garlic salt
  • 1 tsp. onion powder
  • 1/2 tsp. Italian seasoning
  • 1 tsp. ground black pepper
  • 1 tsp. cumin powder
  • 1 tsp. smoked paprika
  • tsp. five-spice powder
  • 2 tsp. brown sugarㅤ ㅤ ㅤ ㅤ ㅤ
  • Marinade for Pork Belly Skin
  • 1 tsp. white vinegar
  • 1 tsp. salt
  • 1 tsp. olive oil
Directions:
Step 1 -【Dry Rub】
Step 1 -【Dry Rub】
1
In a bowl, mix together the salt, garlic salt, onion powder, Italian seasoning, ground black pepper, cumin, smoked paprika (optional), five-spice powder, and brown sugar.
Step 2
Step 2
2
Slice the pork belly horizontally and vertically with the skin side down. The cuts should only go through ½-inch without from the other side without cutting through the skin.
Step 3
Step 3
3
Apply the dry spice mix we created earlier evenly onto the pork belly. Make sure it gets in all the crevices from the slices we made. Remember, do not apply it to the skin side.
Step 4
Step 4
4
Fold a foil sheet to approximately the same size as the pork belly, fold the edges and corners up to form a dish and place the meat into it. Make sure the skin side is facing up.
Step 5
Step 5
5
Brush on a layer of white vinegar and then sprinkle on a pinch of salt. The white vinegar will help remove extra water moisture from the skin.
Step 6
Step 6
6
Set the temperature to 200°F/105°C, cook for 1 hour until the belly skin is dry. This way, it will get crispy.
Step 7
Step 7
7
After an hour, take it out. Apply a layer of cooking oil to the skin. Return to and turn up the temperature to 400°F/200°C for 30-35 minutes.
Step 8
Step 8
8
Take the dish out of the oven and let it cool before cutting it into small pieces.
Step 9
Step 9
9
Serve and enjoy!
More Like This
Pan Fried Garlic Bok Choy
PREMIUM
Pan Fried Garlic Bok Choy
13 min
Spinach And Egg Soup
PREMIUM
Spinach And Egg Soup
13 min
Baked Salmon With Creamy Sauce
PREMIUM
Baked Salmon With Creamy Sauce
13 min
Shanghai Sweet and Sour Spare Ribs
Shanghai Sweet and Sour Spare Ribs
1 min
Teriyaki Chicken Fried Rice
Teriyaki Chicken Fried Rice
3 min
Shredded Chicken with Ham and Bamboo Shoot Soup
PREMIUM
Shredded Chicken with Ham and Bamboo Shoot Soup
9 min
Steamed Garlic Shrimps with Glass Noodles
PREMIUM
Steamed Garlic Shrimps with Glass Noodles
8 min
Stuffed Chicken Wings with Shrimp | MasterClass | Authentic Restaurant Recipes
PREMIUM
Stuffed Chicken Wings with Shrimp | MasterClass | Authentic Restaurant Recipes
8 min