Plate of Crispy Pork Belly
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Plate of crispy pork belly

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1hr 5min · 3 servings

 

Ingredients:
 • 1/2 kg pork belly
 • salt to taste
 • 3-4 bay leaves
 • 1 tbsp pepper corn
 • oil for frying
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Chinese crispy pork belly

1kg pork belly

1tbsp salt

1.5tsp shaoxing rice wine

2tsp chinese five spice

2tsp white pepper

2tsp sugar

Vinegar & rock salt

1. Flip your pork belly skin side down and make 3 slits on the meat portion (do not cut all the way through the skin).

2. Combine your shaoxing rice wine, salt, sugar and spices together and pour onto the meat side of your pork belly. Rub the marinade into the slits and meat evenly (be careful to keep the skin dry).

3. Flip the pork back so that it’s skin side up and using a paper towel, wipe away the marinade. We want the skin to be dry. Place in fridge, uncovered for at least 24 hours (important! Please be patient).

Next day

5. Preheat the oven to 150C. Take out your pork belly and poke small holes on top of the skin with th
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crispy pork belly #crispypork #porkbelly #crispyporkbelly #roastpork
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3hr · 2 servings     Crispy Pork Sizzling Sisigs  Ingredients  • * 2 pounds pork belly with skin  • * 3/4 teaspoon kosher salt  • * 1tsp old bay  • * 1/2 teaspoon freshly ground black pepper  • * 1 to 2 tablespoons veggie oil  • * 1 manasita mix sisig  • * 1 onion (chopped)  * 1 chili red pepper  Instructions  Gather the ingredients.  Heat the oven to 350 F/180 C. Place a rack (such as a cooling rack) on a rimmed baking sheet. With a sharp knife, make several parallel cuts across the skin of the pork belly, 1/4 to 1/2-inch apart. Cut through the skin and fat but not into the meat.  Sprinkle the pork all over with kosher salt, old bay seasoning and freshly ground black pepper. Drizzle with veggie oil and rub it all into the pork.  Place the pork on the rack, skin-side up.  Roast for 2 to 2
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