Chinese
Chinese - Stir fries and Mains
Crispy Skin Pork Belly
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1kg pork belly with skin on
- • 2 tbsp Shaoxing wine
- • 1 tbsp five-spice powder
- • 2 tsp salt
- • 1 tbsp coarse salt for the crackling crust
- • 1 tbsp rice vinegar
- • 3 slices ginger
Preparation Steps
1
Phase 1
Simmer the pork belly with ginger and Shaoxing wine for 15 minutes, then drain and dry well.
2
Phase 2
Cut deep slashes into the skin in a diamond pattern without cutting into the meat.
3
Phase 3
Rub the meat with five-spice and salt, avoiding the skin.
4
Phase 4
Rub the skin with vinegar and the coarse salt, then refrigerate uncovered overnight.
5
Phase 5
Roast at 180C for 45 minutes, then increase to 230C for 15 minutes until the skin crackles.
6
Phase 6
Rest for 10 minutes, then chop into cubes and serve.