Pork Recip (in ENGLISH)

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Chinese style Pork belly with crackling skin which is as good as it looks, succulent and melt in your mouth tender with crispy and crunchy skin almost like potato wafers but better!!! It's super easy to make, here's all you need- pork belly, an oven, coarse salt (preferably sea salt or rock salt but not mandatory) and Shaoxing wine (optional). Direction: 

1. Pat dry your pork belly, prick lots of holes on the entire skin surface with an ice pick or a smaller sharp object, even a toothpick will do,  but make sure you don't prick it too deep. This helps in forming the signature Chinese style bubbly skin.

2. Massage the other side with shaoxing wine if using or sherry wine, or skip this if you don't have these at your disposal

3. Place the meat, skin side up on a dry plate/bowl and make sure the skin is dry, then sprinkle salt generously on top, here's why I prefer using coarse salt- it doesn't seep into the meat making it too salty. And what the salt does is, it draws out moisture from the meat which is critical to achieve the crackling skin. Let this meat sit in refrigerator overnight, you're basically air drying the meat to get optimal result. 

4. Preheat oven to 200°C, wipe off all moisture from the skin with a kitchen towel, place it on a rack and into the oven, you can place an oven tray under the rack to collect the dripping fats which can be used for cooking later.

5. Check if the bubbles have formed, your oven might work differently so the best is to keep an eye out constantly, you don't want to burn it. Crank up the oven to 240°C for 5 minutes if there are bubbles but aren't dark and brown and remove from the oven. If there are no bubbles, you can brush the skin lightly with vinegar and continue to cook it at the same temp for 5 more minutes if nothing has formed, it's safe to say you might have pricked the skin too deep, but fret not, you have not ruined it, it will still taste good!

6. Let it sit to cool for atleast 10 minutes. All the trouble you went through to achieve that skin texture will be for nothing if you slice it right away because they will just crumble and fall apart if you cut them while they're still hot.

Source-pork-lovers (facebook page)