Roast Crispy Pork Belly

A Cantonese-style roast pork belly known for its ultra-crispy crackling and juicy, tender meat. This dish balances rich, savory flavors with a satisfying crunch, making it a standout centerpiece or a delicious addition to any meal.

Ingredients

• 2 teaspoons Smoked Paprika
  
• 1 teaspoon Garlic Powder
  
• 1 teaspoon Chilli Powder
  
• 1/2 teaspoon Black Peoper
  
• 1/2 teaspoon Onion Powder
  
• 1 tablespoon Brown Sugar
  
• 1/4 teaspoon Ground Cumin
  
• 1/2 teaspoon Tumeric (optional)
  
• 1/4 teaspoon each of Mustard Seeds, (Celery Seeds and Cayenne Pepper (optional))
  
• Pork Belly
  
• Salt
  

Steps

1. To make barbecue rub
2. If using mustard seeds and celery seeds, pound them in pestle and mortar.
   
3. Mixed all the spices together
   
4. Start the day before
5. Dry the skin of the pork belly really well.
   
6. Score criss-cross the skin just down to the fat.
   
7. Season heavily with salt on the skin side only.
   
8. Place the pork belly on a rack.
   
9. Place the pork belly in the fridge uncovered overnight.
   
10. Preheat oven to 180 degree Celsius. Brush off excess salt over and dry the skin with kitchen paper.
    
11. Turn the pork belly over and dry with kitchen paper.
    
12. Sprinkle herbs mix over meat side of the belly.
    
13. Line the baking tray with aluminium foil to catch dripping for easy cleaning. Put a rack over the foil.
    
14. Put the pork belly skin side up on the rack and bake for an hour.
    
15. Turn on grill at 220 degree Celsius. Place the belly under grill and the skin will puff up fairly quickly. Be careful of oil splashing.
    
16. Pork belly of uneven height and some parts may get charred. Cover charred bits with foil and continue to grill until whole skin puffed up.
    
17. Leave to rest for 30 minutes before serving.
    
18. Slice to serve. Enjoy
    

Languages

Knuspriger Schweinebauch aus dem Ofen - Deutsch (German) version
Panceta de cerdo crujiente al horno - Española (Spanish) version
Poitrine de porc croustillante rôtie - Français (French) version
Perut babi panggang renyah - Bahasa Indonesia (Indonesian) version
Pancia di maiale croccante arrosto - Italiana (Italian) version
カリカリ焼き豚バラ肉 - 日本語 (Japanese) version
바삭한 통삼겹살 구이 - 한국인 (Korean) version
หมูสามชั้นกรอบอบ - แบบไทย (Thai) version
烤脆皮五花肉 - 简体中文 (Simplified Chinese) version
燒脆皮豬腩 - 香港繁體中文 (Traditional Chinese - Hong Kong) version