Description
The ultimate guide to making Cantonese-style crispy, crackling, juicy pork belly at home!
Ingredients
- 1.625 lb pork belly
- 1 tbsp salt
- 1 tsp white rice vinegar
- 0.5 cups water
- 0.5 tsp five-spice powder
- 0.3333333333333333 tsp black pepper
- 0.25 tsp white pepper
- 1 tsp garlic salt
- 0.5 tsp salt
- 2 tsp ground bean sauce
- 1 tsp sugar
Method
- Boil 2 cups of water, or just enough to submerge the slab of pork belly, in a pan or wok.
- Remove the parboiled pork belly from the boiling water and place it into the bowl of cold water.
- Flip the pork belly skin-side down. Cut two long slashes into the meat side, making sure to not cut all the way through. Stop before you hit the skin.
- Sprinkle salt over the skin and rub it all over.
- Take your chilled pork belly out of the refrigerator.