Authentic Cantonese Crispy Roast Pork Belly with Shattering Skin Step-by-step instructions

Before you start

Before beginning this recipe, ensure your workspace is clean and organized. Have your pork belly slab at room temperature for no more than 30 minutes before seasoning. Ensure you have a sturdy tray for roasting and a reliable meat pricker or a sturdy fork for the skin.

Clear enough space in your refrigerator to accommodate the pork for its marination period. Preheating your oven correctly is vital, so ensure it is calibrated to the required temperatures before you begin each phase of the cooking process.

Instructions

Seasoning and Marination

1. 1Score and Season the Pork
   Score the meat side of the pork belly slab with a sharp knife to help seasonings penetrate. Rub the meat side thoroughly with the five-spice powder and shaoxing wine. Keep the skin side dry and free of seasonings. Place the meat in the refrigerator to marinate for at least 30 minutes to ensure a firm texture.
   Look for The meat is evenly coated and aromatic.
   Tip Ensure the skin remains completely dry for the crispiest result.

The pork belly should be thoroughly coated with the five-spice and wine on the meat side. The skin side must remain completely dry and free of moisture or seasoning. After seasoning, the pork should look uniform, with the aromatics well-distributed across the meat fibers. Ensure the pork is placed in the refrigerator to rest, as this firming process is crucial for the final texture. Check that the skin is dry to the touch before proceeding to the pricking stage.

Initial Roasting Phase

2. 2Prepare Skin and First Roast
   Prick the pork skin at least 500 times using a meat pricker or a fork to create tiny holes. This allows fat to render out. Crust the skin generously with coarse sea salt. Roast the pork in a preheated oven at 375°F (190°C) for 40 minutes.
   Look for The surface is covered in an even layer of salt.
   Tip Pricking deep enough is essential for the blistering process.

After pricking the skin and applying the coarse sea salt, the pork should look like it is covered in a thick, white layer of salt. During the first roast at 375°F, the meat will begin to cook through, and the fat will start to render. By the end of this phase, the salt crust will look hardened and slightly darkened. This stage is successful when the meat is cooked through but still very moist. The salt must be easily removable after this period.

Final Blistering Blast

3. 3Blistering and Final Cook
   Remove the pork from the oven. Carefully knock off and discard the hardened salt crust. Increase the oven temperature to 475°F (246°C). Return the pork to the oven and broil for 15 minutes or until the skin reaches 145°F (63°C) internally and is puffed into golden blisters. Serve with yellow mustard. Remove from the oven and let the roast rest for at least 3 minutes before slicing.
   Look for The skin is covered in golden, glass-like bubbles.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Watch closely during the final broil to prevent burning.

In this final phase, the high heat of the broiler transforms the skin into a bubbling, golden landscape of crispy crackling. You should see distinct, glass-like blisters covering the entire surface of the pork skin.

The meat should be perfectly cooked and reaching the safe internal temperature of 145°F (63°C). The aroma should be savory and toasted. Before slicing, ensure the pork has rested for the required time to allow for the best possible texture and flavor.

Common mistakes

A common mistake is failing to prick the skin thoroughly. If the holes are too few or too shallow, the skin will not crisp properly and may remain rubbery. Another frequent error is leaving the salt crust on during the final broiling phase; this will prevent the skin from blistering effectively.

Finally, failing to let the meat rest after cooking can lead to a loss of natural juices, resulting in a drier bite. Always ensure the skin is completely dry before applying the salt.

How to tell it’s done

The pork is done when the internal temperature of the meat reaches at least 145°F (63°C). At this temperature, the meat is safe, tender, and juicy. The skin should be visibly puffed with numerous golden, glass-like blisters.

Use a meat thermometer inserted into the thickest part of the meat to verify the temperature. Allow the pork to rest for at least 3 minutes before cutting, as this ensures the juices redistribute throughout the meat, maintaining its succulence and flavor profile.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest