Zhong Blog # 1 – Juicy Yummy Crispy Pork Belly

Ingredients: 

• Tin Foil 
• Pork belly 
• Salt 
• Pastry brush
• Rice Vinegar 

Instructions: 

1. Prepare the Pork Belly

• Cut two slashes on the bottom of the pork belly into thirds. Make sure the cuts are not too deep, cut about ⅔ into the meat. In a pan, add approximately 300mL of water, and then, over high heat, boil the pork belly with the skin side down for about 2 to 3 minutes.

2. Sauce Time (Optional)

• Within the slashes and the sides, you can rub seasoning inside. Typically, people rub salt, oyster sauce, sugar, white pepper powder, etc. But, lowkey, you can put whatever spice or sauce you like in there.

3. Prepare the Skin

• Flip the meat skin-side up. Use the pastry brush to brush the skin with a teaspoon of rice vinegar. After that, use a knife or a fork to poke holes all over the skin. This is to ensure the skin is crispy and fluffy. 

4. Fridge Time 

• Put the meat onto a rectangular piece of aluminum foil. Then, fold the aluminum foil so that the sides of the meat are completely covered (almost like creating an aluminum box for the meat). After that, refrigerate the meat overnight to dry out the skin.

5. Prepare the Skin 2.0

• Poke the skin again with a knife or fork. Next, rub around ⅓ teaspoon of salt onto the skin 

6. Cooking Time 

• Preheat the oven to 374°F. Then, bake the meat at 374°F for 50 minutes. After that, bake it again for 20 minutes at 410°F. Enjoy!

This recipe is a classic and immensely popular Cantonese dish that originated from around the southern region of China. Nearly every Cantonese family I know had eaten and loved this dish due to its crispy exterior skin and the soft tender fatty meat on the inside. Although it is normal to eat this dish casually, it is exceptionally common to recognize this dish at celebrations and various festive occasions, such as Chinese New Year, weddings, and family gatherings. While I’m not exactly certain about the “good luck” and religious aspect of the dish, I do know for certain that when an entire pig is purchased to make crispy pork belly, it is to symbolize good luck and prosperity. However, I’m unsure if the same would apply to smaller portions of crispy pork belly. Personally, me and my family eat this dish every year on Chinese New Year, and I can never get tired of it. It would always be the first dish I would pick, and whenever I think of Chinese New Year’s, my memory would instantly go back to crispy pork belly.