Indulge in the irresistible delight of Crispy Golden Pork Belly. This recipe transforms pork belly into a masterpiece with crispy skin and succulent meat. The secret A unique method involving baking soda, salt, and vinegar to achieve the perfect crunch. Marinated in a flavorful blend of Asian sauces, this dish is surprisingly easy to make and delivers a deliciously crispy experience.
Ingredients: 2 lbs pork belly, skin-on. 1 tablespoon baking soda. 1 tablespoon salt. 1 tablespoon white vinegar. For the Marinade:. 2 tablespoons soy sauce. 2 tablespoons oyster sauce. 2 tablespoons Shaoxing wine Chinese cooking wine. 1 tablespoon hoisin sauce. 1 tablespoon five-spice powder. 1 tablespoon brown sugar. 2 cloves garlic, minced. 1 tablespoon grated ginger.
Instructions: Before you start cooking, heat the oven to 375F 190C. Make crosshatch cuts in the skin of the pork belly with a sharp knife. Put baking soda, salt, and white vinegar in a bowl and mix them together. Make sure this mixture gets into the cuts in the pork belly skin as you rub it on. Wait ten minutes. Rinse the pork belly well to get rid of the baking soda mix. You can use paper towels to dry it. To make the marinade, put soy sauce, oyster sauce, Shaoxing wine, hoisin sauce, five-spice powder, brown sugar, minced garlic, and grated ginger in a different bowl. Use your hands to cover all sides of the pork belly with the marinade. Put it in the fridge for at least an hour or overnight to marinate. Put the pork belly that has been marinated on a wire rack set over a baking sheet. Roast in an oven that has already been heated for 45 to 50 minutes, or until the skin is crispy and the meat reaches 145F 63C. Before cutting it, let it rest for 10 minutes. Enjoy the crispy, tasty skin of the Crispy Golden Pork Belly when you serve it. It's easier than you might think to make this tasty dish!
Prep Time: 80 minutes
Cook Time: 50 minutes
micol fusca
