Roasted Pork Belly

By tmhongkham

Ingredients

• Pork Belly:
• Pork Belly 2 lbs (little fat)
• 1 tsp 5 spice powder
• 2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground pepper
• 1 tsp H2O
• For the skin only:
• 1 tsp lime salt (1/2 lime)
• Boiling Water Mixture:
• 1 tsp salt
• 1 tbs white vinegar
• 1 cinnamon stick
• ~10 anise seed

Preparation

Step 1

1. Bring water mixture to a rolling boil for 10 minutes.
2. Score sections under pork belly layer barely to the fat layer.
3. Add pork belly to the boiling water. Make sure water is below pork skin - want skin exposed.
4. Bring pork belly back to boil for 10 minutes covered - when boiling reduce heat to medium.
5. Turn off heat, keep covered for another 10 minutes.
6. Remove pork and wash.
7. Clean pork skin by removing hair by knife or razor.
8. Rub spice mixture into meat - do not rub onto pork skin.
9. Dry skin and use fork to pierce skin thoroughly. Dry skin again.
10. Apply lime salt on pork skin only and rest for 10 minutes.
11. Pierce skin again and apply sea salt.
12. Refrigerate overnight - dry skin and pierce again and apply lime salt 2-3 hours later.
13. Test skin if water on skin dry it - if skin is soft it is very moist and needs to be pierced more.

Next Day:
1. Bake at 280 degF for 1 hour. Wipe excess fat from skin towards the end.
2. Flip meat side up under broil for 7 minutes or less.
3. Flip skin side up under broil for 7 minutes and watching. Wipe excess fat from skin until crispy.
4. Rest for 15 minutes before serving.