Back to 8 servings Pork 2.5 lb skin-on pork belly, boneless, even thickness, square cut Seasoning paste 1 tbsp kosher salt 0.5 tbsp sugar 0.5 tbsp Chinese five-spice powder 0.5 tbsp white pepper 1 tbsp Shaoxing wine, plus 2 tsp if needed to form a paste Skin 1 cup coarse salt, kosher or sea salt 1 tbsp white vinegar, distilled 1 egg white, beaten, optional Finish cooking oil, light, for brushing To serve steamed rice, to serve blanched greens, such as gai lan or bok choy, to serve mustard or hoisin sauce, for dipping
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1 Step 1: Blot the skin until it is bone dry. Use a sharp skewer to puncture the skin all over, going through the skin only and stopping before the fat. Turn the pork over and slice shallow 1/2-inch cuts into the meat side, taking care not to cut into the skin.2 Step 2: Stir the seasoning paste ingredients together, adding just a splash more wine if it is too dry to spread. Work the paste into the meat and down into the cuts, and keep it off the skin.3 Step 3: Place the pork skin-side up on a rack or in a foil tray. Leave it uncovered in the refrigerator for 24 to 48 hours, until the skin is dry and feels like paper.4 Step 4: Coat the dried skin with a thin layer of vinegar. If using egg white, combine it with the coarse salt and pack an even crust over the whole surface of the skin.5 Step 5: Roast at 300°F (150°C) for 30 minutes. Scrape or brush away the salt crust, then pierce the now-softened skin with a skewer in more spots.6 Step 6: Brush a thin film of oil over the skin and roast at 450°F (230°C) for 30 to 45 minutes, until the skin balloons, blisters and turns golden brown. Cover any edges that brown too fast with foil. For deeper color, run it under the broiler for a minute or two. The pork is done when the thickest part of the meat reads at least 145°F (63°C) on an instant-read thermometer and the skin is crackly and puffed; belly is usually well past this by the time the skin crisps, so rely on the thermometer for safety and the skin for texture.7 Step 7: Rest the pork for 10 minutes. Then use a sharp knife or cleaver to cut it into pieces, making sure each piece keeps its crisp skin.getsaucepan.com/r/1aff0712-31a4-598e-a7d0-4415a2113c83
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