Directions
- 1Poke holes all over the skin of the pork belly.
- 2Trim off excess from the bottom of the pork belly to create an even piece that lays flat.
- 3Mix your five-spice marinade.
- 4Rub the five-spice marinade into the meat side of the pork belly.
- 5Wrap the pork belly with foil, leaving the skin exposed.
- 6Dry the pork belly in the fridge for 1 to 2 days.
- 7Mix kosher salt and egg white.
- 8Brush the dried skin with vinegar.
- 9Add your salt mixture directly onto the skin.
- 10Bake at 300°F for 30 minutes.
- 11Remove the salt.
- 12Poke more holes on the softened skin.
- 13Bake again at 450°F for 30 to 45 minutes or until the skin becomes crisp.
Ingredients
- center-cut skin-on pork belly with a thin layer of fat
- Five spice marinade
- Kosher salt
- Egg white
- Vinegar
Equipment
knifeforkfoilbowlwhiskbaking traybrushoven
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