Entrée: China – 脆皮五香五花肉 ▶ Cuipi Wuxiang Wuhua Rou (Crispy Five-Spice Pork Belly)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Additional 12 hrs

Total 14 hrs 20 min

Ingredients

2 1 / 2 lb / 1.2 kg skin-on pork belly, boneless
1 tbsp (15 ml) rice vinegar, for brushing the skin
1 tbsp kosher salt
1 tsp baking powder
1 1 / 2 tsp Chinese five-spice powder
1 tsp ground white pepper
1 tsp brown sugar
1 tbsp light soy sauce
1 tbsp Shaoxing wine or dry sherry
2 cloves garlic, finely grated
2 tbsp (30 ml) rice vinegar, for dipping sauce
1 tbsp light soy sauce, for dipping sauce
1 tsp granulated sugar, for dipping sauce
1 small red chili, thinly sliced (optional, for dipping sauce)

Instructions

Pat the pork belly very dry. Using a sharp knife or meat skewer, prick the skin all over without piercing into the meat, or lightly score the skin in a crosshatch with very shallow cuts.
Set the belly on a rack over the sink and slowly pour a kettle of boiling water over the skin to tighten it. Pat completely dry, then place skin-side up.
Mix the five-spice, white pepper, brown sugar, light soy sauce, Shaoxing wine, and grated garlic into a paste. Rub this only on the meat side and edges, keeping the skin clean and dry. Wipe any paste off the skin if it gets on.
Brush the skin lightly with 1 tablespoon rice vinegar. Combine the kosher salt and baking powder, then rub evenly over the skin.
Place the pork belly uncovered on a rack over a tray and refrigerate skin-side up for 12–24 hours to dry the skin.
Preheat the oven to 160°C (320°F). Set the pork belly skin-side up on a rack over a foil-lined tray to catch drips.
Roast for 80–90 minutes, until the meat is tender and an instant-read thermometer in the thickest part reads at least 70°C (160°F).
Increase the oven to 230°C (450°F) and roast 20–30 minutes more, until the skin is blistered and crackling. Rotate the tray as needed for even crisping. If needed, broil/grill on high for 2–4 minutes, watching closely to avoid burning.
Transfer to a board and rest 15 minutes. If there’s excess surface salt, gently scrape it off. Slice across the grain into bite-size pieces with a sharp knife or cleaver.
Make the dipping sauce: Stir together 2 tablespoons rice vinegar, 1 tablespoon light soy sauce, 1 teaspoon sugar, and the sliced chili (if using) until the sugar dissolves.
Serve the pork belly hot and crispy with the dipping sauce. Pair with steamed rice and quick pickles if desired.