This method focuses on preparing pork belly to achieve an exceptionally crispy skin, a crucial first step for many delicious pork belly dishes. It ensures maximum moisture removal from the skin, leading to a perfect crackling.
Crispy Pork Belly Prep Secrets
This method focuses on preparing pork belly to achieve an exceptionally crispy skin, a crucial first step for many delicious pork belly dishes. It ensures maximum moisture removal from the skin, leading to a perfect crackling.
Ingredients
- 1 kg pork belly skin on
- 2 tbsp salt coarse
- 4 cup water or enough to cover pork
Instructions
- Place pork belly in a large pot, skin side up, and add enough water to cover the pork. Add salt to the water. Bring the water to a boil over high heat, then reduce heat to medium-low and simmer for 30-60 minutes, or until the pork is tender but not falling apart. Remove the pork belly from the pot and pat the skin thoroughly dry with paper towels, ensuring no moisture remains on the surface. Place the pork belly, skin side up, uncovered, in the refrigerator overnight or for at least 8-12 hours, allowing the skin to dry completely. This step is crucial for achieving crispy crackling. Once thoroughly dried, the pork belly is ready for further cooking steps like roasting or air frying.
Notes
Ensure the pork belly is fully submerged during boiling. Pat the skin very dry with paper towels before refrigerating. For even crispier skin, you can prick the skin all over with a fork or scoring tool before drying. Drying time can be extended up to 24-48 hours for even better results. Air circulation in the fridge is key, so avoid covering the pork belly.
