Juicy and Crispy Pork Belly

Juicy and Crispy Pork Belly

November 7, 2019 4 By William Morgan


All right what’s up everybody, welcome back
to the Project Reboot Kitchen.
I’m really excited today because we are about
to cook up a recipe that I’ve been wanting
to share for a really long time.
It’s a crispy pork belly recipe.
So for this recipe we are going to start with
these two absolutely beautiful pieces of pork
belly.
This is skin on pork belly.
Getting it with the skin on is super important
because that is what is going to get us the
crispy finish that we’re looking for.
This isn’t a cut that you’re going to find
readily available at most super markets, you’re
probably going to have to have a conversation
with the butcher and if all else fails your
local asian grocery store is almost certain
to have it.
Crispy pork belly is a favorite across a lot
of different asian cultures.
Now it kills me to say this, but this is a
two day process but trust me it is worth the
wait.
So first we’re going to start with our marinade.
The base of our marinade is going to be just
a little bit of white wine.
For traditional Asian recipes it’s actually
more common to use rice wine as the base but
to keep the recipe as keto as possible, I’m
going with a very low carb sauvignon blanc.
To the white wine we’re going to add some
five spice powder, some salt, and some pepper.
We’re going to mix it up really well and brush
it generously across all sides of the pork
belly except for the skin.
Once you’ve got all of the sides basted and
dripping in that amazing smelling marinade,
it’s time to glaze the top of the skin with
a mixture of apple cider vinegar and just
a little bit of kosher salt.
This will help to dry out the skin and guarantee
that crispy skin that we are looking for tomorrow.
And that’s pretty much it for day one.
We’re going to go ahead and transfer this
pork belly to a cooling rack and a baking
sheet and stick it in the refrigerator for
12-24 hours.
Ok we’re back.
We’ve let our pork belly dry out over night
and the skin is looking nice and dry.
Taking a smell, it smells like that marinade
has thoroughly penetrated through the meat
of the pork belly.
So the first thing we’re going to do is we’re
going to take a very sharp knife and we’re
going to poke a lot of little holes into the
surface of the skin.
The fat and skin will bubble up as we cook
the pork belly and give us that nice bubbly,
crispy skin that we’re looking for.
Now comes the fun part.
We’re going to take a generous amount of coarsely
ground kosher salt and we’re going to mix
it in with three egg whites.
Then we’re going to get a baking pan and line
it with aluminum foil and right on top of
that aluminum foil we’re going to put our
salt and egg white mixture.
Once we’ve got a nice layer established at
the bottom of that pan, we’re going to go
ahead and put our pork belly directly on it.
Then we’re going to continue to build out
the salt crust.
Now you might think this would make the pork
belly really salty, but really it just protects
it from the heat and seals in the moisture.
So we should be getting absolutely juicy pork
belly by the time this is all done.
Now that the crust is formed, we’re going
to stick this in the oven at 400 degrees Fahrenheit
and check back in 30 minutes.
All right, so the timer has gone off it sounds
like the pork belly is done cooking.
We’re going to crack open the salt crust and
remove that porky goodness.
Next we’re going to take the pork belly and
put it on a baking sheet and put it back in
the oven for another 15-20 minutes at 400
degrees Fahrenheit.
Now it’s important that you keep an eye on
your pork belly.
You’re going to want to pull it out when the
crust is golden brown.
But it can turn from golden brown to a charred
black very quickly so make sure that you’re
watching it closely.
All right, time’s up.
It’s time to pull the pork belly out of the
oven and see if we’ve achieved that crispy
skin we’re looking for.
Listen to how crispy that skin is.
I can’t wait to cut into it.
Cutting in you can see just how juicy and
delectable this pork belly is.
Now it’s time for the moment of truth.
Let’s see if the family likes it.
All right bud, you ready for a taste test?
mmm hmm!
All right, here you go.
It’s chewy on the inside, it’s fatty, it’s
a little bit oily and what the heck in the
world did you guys season that with?
Oh that was a five spice blend, bud!
What?!
That tastes good, huh?
It’s also pretty crunchy on the skin.
Do you want some more?
Uh huh!
That is incredibly crunchy.
It’s so juicy.
Encrusting it in that salt made the meat just
succulent and tender and hitting it with the
broiler at the end made the skin super crunchy.
That five spice blend is amazing it really
infuses the meat with a great flavor and a
ridiculous aroma.
Definitely give this
a shot!
It is… koo koo crazy!
It’s the best pork I’ve had in my life.
It’s the best pork you’ve had in your life?
mmm hmmm!
That’s awesome!