The secret to this recipe is ensuring the skin is completely dry before roasting. This is what creates that “crackle” effect seen in your photo.
Prep time: 20 minutes (plus drying time)
Cook time: 2.5 hours
Yields: 4-6 servings
Ingredients
- 1 kg (approx. 2.2 lbs) Pork Belly (whole slab with skin on)
- 2 tablespoons Kosher salt (for seasoning and the skin)
- 1 tablespoon Black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Olive oil or white vinegar
- Optional Aromatics: 2 stalks of Lemongrass, 4 cloves of Garlic (crushed), and 2 Bay leaves.
Instructions
1. Prepare the Pork:
- Wash the pork belly and pat it extremely dry with paper towels.
- Flip the meat over (skin side down). Use a sharp knife to score the meat in a 1-inch grid pattern, cutting about halfway through the meat but not through the skin.
- Rub the salt, pepper, and garlic powder into the meat side and the crevices you just cut.
2. The Drying Secret (Crucial for Crunch):
- Flip the slab skin-side up. Use a toothpick or a sharp fork to prick hundreds of tiny holes all over the skin. Don’t go too deep; you just want to pierce the skin, not the meat.
- Brush the skin lightly with vinegar or oil. Cover the skin with a generous layer of salt (this draws out moisture).
- Optional but Recommended: Leave it uncovered in the fridge for 4 to 24 hours to let the skin dry out completely.
3. The First Roast (Slow and Tender):
- Preheat your oven to 160°C (320°F).
- Place the pork on a wire rack over a baking tray. If you used aromatics (lemongrass/garlic), place them in the tray under the rack.
- Roast for about 90 minutes to 2 hours. The meat should be tender and the fat starting to render.
4. The Second Roast (The Crackle):
- Increase the oven temperature to 220°C (430°F) or turn on the broiler/grill setting.
- Watch very closely! Roast for another 20-30 minutes. The skin will begin to puff up and turn golden brown and crispy, exactly like the image.
- Remove from the oven once the skin is fully bubbled and “crackly.”
5. Slicing:
- Let the meat rest for at least 15 minutes.
- Turn the slab skin-side down on a cutting board. Slice through the meat following your original score marks to create the “bites.”
Serving Suggestions
- Dipping Sauce: Serve with a mixture of soy sauce, vinegar, minced garlic, and a little chili.
- Side: Pairs perfectly with steamed white rice or a fresh green salad to cut through the richness.
Tip: If you have an Air Fryer, you can achieve this result much faster! Air fry the seasoned cubes at 180°C (350°F) for about 20 minutes, then turn it up to 200°C (400°F) for the last 5-8 minutes to crisp the skin.
