If you’re craving a piece of pork belly that’s as crispy as your favourite takeaway, then you’re in for a treat. This Chinese Crispy Pork Belly recipe is a game-changer. Imagine succulent, flavour-infused pork topped with a layer of the most delightful crackling you’ve ever crunched into. With the perfect balance of textures and flavours, this dish will have your taste buds dancing and your friends begging for the recipe. Let’s dive into this porky goodness!
Chinese Crispy Pork Belly
Main Ingredients
Optional Toppings
Instructions
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Step 1: Preparing the Pork Belly
- Remove Rib Bones: Carefully remove the rib bones from the pork belly joint, keeping your knife close to the bones to minimize wastage.
- Dry the Skin: Pat the skin of the pork belly dry with paper towels.
- Tenderize the Skin: Use a meat tenderizer to poke hundreds of tiny holes all over the skin. This helps to make the crackling extra crispy.
- Slice the Meat: Flip the pork belly over and make horizontal slices every 2-3 cm, then a couple of vertical cuts about halfway through the thickness of the pork.
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Step 2: Marinating
- Apply Rub: Generously massage the Chinese Takeaway rub into the cut lines of the pork belly to ensure maximum flavour.
- Fridge Time: Place the pork belly in a dish with the skin side up. Wipe off any moisture or rub from the skin and leave the pork uncovered in the fridge overnight.
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Step 3: Cooking the Pork Belly
- Preheat the BBQ: Set up your Kamado Joe Joe Jnr. and stabilize the temperature at 120°C (250°F).
- Dry the Skin: Cook the pork belly at this low temperature for 1 hour to dry out the skin.
- Increase the Heat: Remove the pork, increase the BBQ temperature to 230°C (450°F), then brush the skin with olive oil and sprinkle with sea salt.
- Add Apple Juice: Place the pork back in the BBQ and carefully pour apple juice into the dish, stopping just before it reaches the skin.
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Step 4: Finishing Touches
- Cook to Perfection: Monitor the internal temperature with a thermometer until it reaches 85°C (185°F).
- Rest the Pork: Allow the pork to rest at room temperature for about 20 minutes. If some areas of the skin aren’t crispy enough, use a blowtorch for added crunch.
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Step 5: Serving
Cut and Serve: Cut the pork belly into cubes, drizzle with JD’s Original Hot Honey, and serve hot.
Equipment
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Note
- Tip: For extra flavour, try injecting the meat with a mixture of soy sauce and honey before applying the rub.
- Alternative Cooking Method: You can also cook the pork belly in a regular oven if you don’t have a BBQ.
- Hot Holding: If you’re serving guests, keep the pork belly warm in a low oven until ready to serve to reduce stress on the day.
