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.
I think we figured it out. It’s important to make sue to not get any of the sea salt on the side of the pork right before we bake it. Also, we need to make sure none of it’s on the pork when we are taking off the salt. We should throw away the aluminum foil to prevent any excess salt from getting on the pork belly meat. The one we made at my parent’s house turned out really good. The seasoning was perfect. We could have broiled it a little longer to get a crispier skin. Overall, excellent crispy pork belly! Good job! 😀
totally agree. came out much better than i expected. in fact, it was pretty much perfected the second time around. really looking forward to making it again!