Discover the essential techniques for achieving unbelievably crispy pork belly skin, from proper moisture removal to the baking powder trick, ensuring a showstopping dish.
Secrets to Crispy Pork Belly Skin
Discover the essential techniques for achieving unbelievably crispy pork belly skin, from proper moisture removal to the baking powder trick, ensuring a showstopping dish.
Ingredients
- 1 piece pork belly about 3 pounds
- 1 tablespoon baking powder
- 2 tablespoons coarse sea salt
- 1 teaspoon black pepper freshly ground
Instructions
- 1. Pat the 3-pound pork belly thoroughly dry with paper towels, ensuring no moisture remains on the skin.
- 2. Score the skin in a crisscross pattern, being careful not to cut into the meat. For ultimate crispiness, use a sharp fork or a specialized pork pricking tool to prick the skin hundreds of times, creating tiny holes.
- 3. Rub coarse sea salt generously over the skin, ensuring it gets into all the scores and pricks. Follow with a thin, even layer of baking powder on the skin side.
- 4. Place the pork belly, skin-side up, on a wire rack set over a baking sheet. Refrigerate uncovered for at least 8 hours, or preferably overnight, to further dry out the skin.
- 5. Preheat your oven to 300°F (150°C). Roast the pork belly for 2-2.5 hours, allowing the fat to render slowly. Drain any excess rendered fat.
- 6. Increase the oven temperature to 400°F (200°C) and continue roasting for another 30-45 minutes, or until the skin is puffed, golden brown, and incredibly crispy. Keep a close eye to prevent burning.
- 7. Remove from the oven, let rest for 10-15 minutes before slicing and serving.
Notes
For best results, allow the pork belly to air-dry in the refrigerator overnight after scoring and salting. This further dehydrates the skin. Experiment with different seasonings beyond salt, such as five-spice powder or garlic powder, for added flavor.
