It is incredibly easy to make and taste just like (or even better) crispy pork belly that you buy from a Chinese restaurant. This video will show you how to make the pork belly crispy and at the same time keep the meat tender and moist.
Keys to successful crispy crackling
- Poke a lot of holes in the skin
- Air day the skin overnight/at least 6 hrs in the fridge
- Brush some vinegar/lemon juice on the skin before roasting
(I mentioned tablespoons in the video but should be teaspoons) Rice vinegar/lemon juice on the pork skin
Blanching is a common technique in Southeast Asian. The mean idea is to get rid of the rough taste of the meat. Also, the pork skin is much easier to get poked through after quick boil.
Pat dry the pork belly with a kitchen paper.
(tip: you may put a tray underneath to collect the pork oil. You can use the pork oil for cooking. Or simply mix it with a bowl of plain rice. It tastes really good! Also, it makes cleaning much easier. )
Cut it into the small pieces and transfer it into the serving plate.
(I mentioned tablespoons in the video but should be teaspoons)
Rice vinegar/lemon juice on the pork skin