Can you believe it’s been 4 months since my last food post? 🙁 What better way to say I’m sorry than to share with you my favorite and super easy recipe for crackling skin pork belly?!
I’ve received a lot of requests for this recipe since I first posted a picture of it on my Facebook last year. That was my first attempt at making crackling skin pork belly and it was also the most frustrating.
The recipes I tried required boiling the meat ahead of time, then drying it out in the fridge overnight, prickling the skin with a sharp object, basting it with vinegar, season, make a salt crust for the skin, bake, remove the salt crust, and then broil it. That’s a lot of steps and more than half of my attempts ended with chewy stale skin! What started out as a late night craving became a year long obsession. I needed a recipe that will eliminate most of those steps and yield a crispy result every time. Because honestly, I just don’t have the time or patience to wait around that long for my food.
Fifteen slabs of pork later and I successfully came up with a winning recipe! Oh yea! 🙂 I hope you find this recipe easy-peezy and I would love to know how it turned out for you. So leave me a note down in the comment box or on my Instagram + Twitter.
*** I’ve included tips + tricks underneath each picture to help you achieve a perfect slab of sin every single time. Happy cooking!
These large slabs of pork belly are widely available at Asian supermarkets and it’s also cheaper!
Crisscross cuts help the skin puff up better – giving it a better crunch. If your meat isn’t as firm or easy to cut into , tightly roll up the meat (like in this picture) as you make the cuts.
Seasoning the skin will hinder the puffing process in the oven and cause the skin to char too fast.
The onion bed prevents the bottom of the meat from sticking to the foil and drying out. I like to use both shallots and onions because of its aromas. You can use just onions (cheaper) or even apples.
There will be parts of the skin that will puff up faster than other, therefore, burn faster too. If that happens, wet a small piece of paper towel and cover just that area to prevent further burning. Don’t worry, it won’t affect the crispy skin.
Charred parts can easily be scraped off.
If you need a dipping sauce: mix a little soy sauce with water, vinegar, and sugar. The tang from the vinegar helps cut the fattiness.
Proper way to slice the pork belly: SKIN-SIDE DOWN. I made a mistake of cutting it skin-side up and the crispy skin broke into a million tiny pieces 🙁
To store: loosely wrap in foil and leave a tiny opening at the top. The skin will stay crispy for 2-3 days.
What dishes will you be making for Turkey Day this year? I’ll be making this recipe and a few other traditional Vietnamese dishes. Yummy! Can’t wait to stuff my face and pass out from the food coma 😀 Have a great Thanksgiving everyone!