📝 About This Recipe
This masterpiece of Cantonese-inspired roasting technique delivers the holy grail of textures: a glass-like, golden-shattered skin atop melt-in-your-mouth tender meat. By using a thick salt crust to insulate the skin, we draw out every drop of moisture, ensuring a uniform and spectacular crunch without the need for deep frying. Infused with aromatic five-spice and rice wine, this dish is a celebratory centerpiece that showcases the sublime balance of salt, fat, and heat.
🥗 Ingredients
The Pork
- 2.5 lbs Pork Belly (single slab, skin-on and bone-out)
- 1 tablespoon Shaoxing Rice Wine (for brushing the meat)
The Dry Rub
- 1 teaspoon Salt (fine sea salt)
- 1 teaspoon Sugar (granulated)
- 1/2 teaspoon Five Spice Powder (high quality)
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Garlic Powder
The Salt Crust
- 1.5 cups Coarse Kosher Salt (do not use table salt)
- 1 large Egg White (lightly beaten)
- 1 teaspoon White Vinegar (to brush on skin before salt)
Dipping Sauce
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Chili Oil (with flakes)
- 1 teaspoon Black Vinegar (Chinkiang variety)
- 1/2 teaspoon Sugar (to balance heat)
👨🍳 Instructions
-
1
Pat the pork belly completely dry with paper towels. Using a sharp metal skewer or a dedicated meat tenderizer tool, prick the skin hundreds of times. Be careful to only pierce the skin and fat, not the meat itself.
-
2
Flip the pork meat-side up. Score the meat in 1-inch intervals about 1/2 inch deep to allow the rub to penetrate, but do not cut through the skin.
-
3
Mix the dry rub ingredients (salt, sugar, five-spice, white pepper, garlic powder). Rub the Shaoxing wine into the meat, then apply the dry rub generously to the meat and sides only, keeping the skin side perfectly clean.
-
4
Place the pork skin-side up on a plate. Wipe the skin with a paper towel dipped in white vinegar to remove any stray spices or moisture. Refrigerate uncovered for 12-24 hours to dry out the skin.
-
5
Preheat your oven to 375°F (190°C). Place the pork on a large piece of heavy-duty aluminum foil.
-
6
Fold the foil up around the sides of the pork to create a snug 'box', leaving only the skin exposed at the top. This prevents the juices from running out and keeps the meat moist.
-
7
In a small bowl, mix the coarse kosher salt with the egg white until it reaches the consistency of wet sand. Spread this mixture in an even, thick layer over the pork skin.
-
8
Place the foil-wrapped pork on a wire rack set over a baking sheet. Roast in the center of the oven for 50 minutes.
-
9
Remove the pork from the oven. Carefully lift and peel off the hardened salt crust in one or two large pieces and discard it. Use a brush to remove any remaining salt crystals from the skin.
-
10
Increase the oven temperature to 450°F (230°C). Remove the pork from the foil box and place it directly on the wire rack (this allows the fat to render out).
-
11
Roast for another 30-40 minutes. Watch closely as the skin begins to puff and blister into a golden-brown crackling. Rotate the pan if one side is browning faster than the other.
-
12
Remove from the oven when the skin is fully puffed and sounds hollow when tapped with a knife. Let the meat rest for at least 15 minutes before slicing.
-
13
To slice, place the pork skin-side down on a cutting board. Use a heavy cleaver or sharp knife to press down firmly through the meat and then 'snap' through the crackling to prevent it from shattering unevenly.
💡 Chef's Tips
Always use a pork belly slab with a very even thickness so the skin roasts at the same rate. Never skip the overnight drying process in the fridge; moisture is the enemy of a good crackle. If the skin is browning too quickly in certain spots, cover those specific areas with small pieces of foil while the rest catches up. Use a meat thermometer to ensure the internal temperature of the pork meat reaches 145°F (63°C) for perfect tenderness. Avoid getting any marinade or liquid on the skin during the final roasting phase, as this will cause the skin to become chewy rather than crispy.
🍽️ Serving Suggestions
Serve with a side of steamed Bao buns, hoisin sauce, and pickled cucumbers for a DIY sandwich feast. Pair with a crisp, acidic Riesling or a cold lager to cut through the richness of the pork fat. Serve alongside a refreshing smashed cucumber salad with garlic and sesame oil. A simple bowl of fluffy jasmine rice and sautéed bok choy makes this a complete, balanced meal. Provide a small dish of hot English mustard or the spicy soy-vinegar dipping sauce included in the recipe.