Crispy Pork Belly | Chef John’s Cooking Class

Name: Crispy Pork Belly | Chef John’s Cooking Class
Prep time: 1 hr 40 min
Cook time: 1 hr 35 min
Total time: 3 h 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 lb. pork belly; ㅤ Dry Rub; 1 tsp. salt; 1 tsp. garlic salt; 1 tsp. onion powder; 1/2 tsp. Italian seasoning; 1 tsp. ground black pepper; 1 tsp. cumin powder; 1 tsp. smoked paprika; 1½ tsp. five-spice powder; 2 tsp. brown sugarㅤ ㅤ ㅤ ㅤ ㅤ; ㅤ Marinade for Pork Belly Skin; 1 tsp. white vinegar; 1 tsp. salt; 1 tsp. olive oil

Chef John Zhang

RATING LIKE SAVE PRINT

Crispy Pork Belly | Chef John’s Cooking Class

5 stars rating if you like it!

Done

This is pork belly like you’ve never seen before. Crispy skin on the outside, yet juicy and full of intense flavor on the inside. Chef John shows us his tips and tricks to achieve this beautifully baked meat with the perfect balance of textures. It’s surprisingly easy, you could make this tonight!

Recipe

PRE TIME: 1 hr 40 min

COOKING TIME: 1 hr 35 min

TOTAL TIME: 3 hr 15 min

2 SERVING

Ingredients:

2 lb. pork belly
ㅤ Dry Rub
1 tsp. salt
1 tsp. garlic salt
1 tsp. onion powder
1/2 tsp. Italian seasoning
1 tsp. ground black pepper
1 tsp. cumin powder
1 tsp. smoked paprika
1½ tsp. five-spice powder
2 tsp. brown sugarㅤ ㅤ ㅤ ㅤ ㅤ
ㅤ Marinade for Pork Belly Skin
1 tsp. white vinegar
1 tsp. salt
1 tsp. olive oil

Directions:

Step 1 -【Dry Rub】

In a bowl, mix together the salt, garlic salt, onion powder, Italian seasoning, ground black pepper, cumin, smoked paprika (optional), five-spice powder, and brown sugar.

Step 2

Slice the pork belly horizontally and vertically with the skin side down. The cuts should only go through ½-inch without from the other side without cutting through the skin.

Step 3

Apply the dry spice mix we created earlier evenly onto the pork belly. Make sure it gets in all the crevices from the slices we made. Remember, do not apply it to the skin side.

Step 4

Fold a foil sheet to approximately the same size as the pork belly, fold the edges and corners up to form a dish and place the meat into it. Make sure the skin side is facing up.

Step 5