Pork belly is a fatty cut of meat, literally from the belly of a pig. Pork belly crackling is really crispy. In Malaysia, grandma use to make roast pork belly crackling by piercing with a sharp metal rod and rub with lots of salt on skin and meat. Then she rub five spice powder.
I don’t have that sharp metal nor do I have ice pick and five spice powder. I just scored it with a sharp knife. All I needed are salt plenty. The reason is salt draws moisture to the skin, aiding to ensure skin get crispy crackling.
Manage to get pork belly from the butcher. I would say that my pork belly don’t have much of meat and after cooking it will shrink. Then I ended not much. Well next time, I will ask him to turn the pork belly around to see if there are a big chunk of meat. My pork belly is sure juicy, tender, crackling delicious and definitely melt in my mouth. Let’s roast!!!
1.5 kg pork belly
Line baking tray with triple foil and place a wire rack over it. Wash and use paper towels to dry the pork belly. Allow to dry completely in fridge for at least 1 hour.
Preheat oven 200 degrees C. Score the skin of the pork belly with a very sharp knife, taking care not to cut through to the meat. Place pork belly on the wire rack. Rub the skin and in between the scored part with salt: one whole layer of salt evenly. Put in oven and roast for 40 minutes or until salt crust forms, the salt should be hardened. Make sure it’s not burnt just light brown.
Remove the pork belly from the oven, pull off the salt crust and discard. Increase oven temperature to 240 degrees C. Place pork belly back in the oven and roast for another 40 minutes. Remove from oven and let set for 10 minutes.
Cut and serve immediately with rice and vegetables or eat with chili sauce if you like spicy like me! or tomato sauce. It goes well with a cold beer. Enjoy!!!!
Note: You can grill it the second time; to ensure an even golden crackling, rather than burnt splotches here and there. Grill for about 18-22 minutes or more depending on how crackling and make sure it’s not burnt.
The bigger the pork belly the more time it need to roast. You might need to roast about 50-60 minutes the first time. The second time 40-45 minutes. If you still aren’t satisfied with the pork skin’s level of crispness, simply increase the temperature a bit to 250 degrees C for the remainder of the time Do pay close attention so that you do not burn the crackling.