Entrée: China – 五香腩 ▶ Wu Xiang Nan (Five-Spice Pork Belly)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 55 min

Additional 8 hrs

Total 10 hrs 30 min

Ingredients

2 to 2 1 / 2 lb (900 g to 1.1 kg) skin-on pork belly, in one slab
1 1 / 2 tsp kosher salt (for meat side)
1 tsp granulated sugar
1 tsp ground white or black pepper
1 tsp Chinese five-spice powder
2 cloves garlic, finely grated (optional)
1 tbsp Shaoxing wine or dry sherry (optional)
1 cup (150 g) kosher salt (for salt cap on skin)
1 tsp baking powder (optional; mix into salt cap to aid crisping)
1 to 2 tsp rice vinegar or distilled white vinegar (for brushing skin)
Neutral oil, for greasing rack/pan

Instructions

Pat the pork belly very dry. If the skin isn’t scored, lightly score it in a shallow crosshatch or poke many holes with a skewer, taking care not to pierce into the meat.
Pour a kettle of boiling water slowly over the skin to tighten it, then pat completely dry.
Mix 1 1/2 tsp kosher salt, sugar, pepper, five-spice, and garlic. Rub this only on the meat side and edges. If using Shaoxing wine, brush it on the meat side only. Keep the skin clean and dry.
Place the belly skin-side up on a rack over a tray and refrigerate uncovered 8 to 24 hours to dry the skin.
Preheat oven to 325°F (160°C). Line a rimmed baking sheet with foil and set a lightly oiled rack over it.
Set the pork skin-side up on the rack. Create a snug foil border around the slab, about 1/2 inch (1.3 cm) taller than the skin, to hold the salt. Mix 1 cup kosher salt with baking powder (if using). Lightly brush the skin with vinegar, then cover the skin evenly with the salt mixture to form a flat, even 1/4-inch (6 mm) cap.
Roast at 325°F (160°C) for 75 to 90 minutes, until the meat is tender and an instant-read thermometer in the thickest part reads at least 165°F (74°C).
Remove from the oven. Lift off and discard the hardened salt cap and brush away any loose salt from the skin. Increase oven temperature to 450°F (230°C).
Return pork to the oven and roast 15 to 25 minutes, rotating once, until the skin is blistered and glassy. If needed, finish under the broiler for 1 to 3 minutes, watching closely.
Rest 10 minutes. Slice with a serrated knife into bite-size pieces, using gentle sawing motions through the crackling.
Serve as-is or with steamed rice and greens, or in pancakes with hoisin, cucumbers, and scallions.