So Annie and I decided to try cooking this. It turned out pretty damn good, considering it was our first time. Much crispier and better flavored than what you get at the store.
Annie did a nice dry rub on the bottom side. I cut small .25 slits into the meat to help with the flavor.
While the instructions call for salt on top, I think I might have to go a little easier on it next time. While I love salt, it was a little on the over-seasoned side. Heh.
The problem is that when you remove the salt, it gets all over the sides of the pork belly, which just soaks it up.
So where do you get pork belly? We got it at Super H-Mart.
Chinese crispy pork belly is surprisingly really easy to do. It’s one of my favorite dishes that I rarely get to eat.
A little tip: Try to find a pork belly that has less fat… otherwise, you’ll have to cut a bunch of it off. The leaner, the better.
If you like roasted pork belly, you should check out ginger scallion chicken as well.