Crispy Pork Belly
- 2 lbs of pork belly
- 1 tsp cracked black pepper
- 1/2 tbsp sea salt
- 1/2 tbsp white vinegar
- 1 tsp Chinese Five Spice
- 1 tbsp Chinese Black Bean Chili Past
- Dipping Sauce
- 1/4 cup of soy sauce
- pinch of red chili flakes
- pinch of black pepper
Begin by scoring your pork belly. With a sharp knife slice into the fat, making cross marks, just deep enough to not cut through the pork. Poke the bottom and side of the pork, making incisions throughout the pork.
Mix the all of the ingredients, with the exception of the salt and vinegar. Place the pork in a large ziplock bag, and pour in the mixed ingredients. Seal and begin massaging the pork, getting the mixture rubbed into the pork. Rub it well. Let sit in the refrigerator for at least 2 hours, but overnight if you can.
When you are ready to cook the pork, remove it from the bag and place fat side up on a large baking sheet covered with foil and lined with a grated baking rack.
Preheat your oven to 425 degrees.
Take some paper towel and completely dry or remove any moisture from the top fat. Sprinkle with the salt and brush the vinegar on top of the fat.
Place the baking sheet with the pork in the preheated oven for 30 minutes. The time pretty much begins to brown and crispy up the pork while some of that goodness drips down onto the pork itself, adding more flavor.
After the 30 minutes, reduce the heat to 350 degrees and cook for one hour.
Remove the sheet from the oven and let cool. When you are ready to serve, cut into bite sized pieces and serve with Dipping Sauce.