Crispy pork belly
1 kg pork belly with beautiful layers
2 chunks of ginger
1 tbsp. cooking wine
6-10 peppercorns (optional)
1.5 tsp. salt
2 tsp. All spices
1/2 tsp. sugar
sea salt to cover the meat
white vinegar for brushing
Place the pork belly in a large pot with clean water, add cooking wine, scallion, ginger and peppercorn. Boil it for 3 minutes. Transfer the pork out and pat dry the water. Prick the rind and the meat with a fork (as many holes as possible). Back and forth and repeat several times. This is the most important step.
Apply a small pinch of salt on the rind. Cut two shallow lines on the pork (only the lean part, not touching the fat) and then sprinkle the dry rub evenly.
Wrap the entire pork belly with aluminum paper and leave it in the refrigerator overnight.
The next day, uncover and leave the pork belly at the room temperature for an hour or so (we need the rind to be dry before roasting).
Pre-heat oven to 180 degree C. Brush a thin layer of vinegar and spread salt evenly all over the rind to form a protecting layer. Roast for 50 minutes to 1 hour (lower rack).
Remove the salt and place the pork belly on the middle rack. Use a tray to catch the dropping oils. Use upper grill only at the temperature of 220 degree C, and roast until the rind is golden brown and well crackled (15-20 minutes).
When cutting the pork belly, place the skin side down. Cut the meat part first and then press the knife to break the crispy rinds.