Crispy Pork Belly. Transfer pork belly to a plate, drizzle with olive oil and season with pepper. Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat.

The long, slow roasting makes for tender meat, and the increased oven temperature near the end of the cooking time helps create a crispy skin. Serve this pork belly with beans, black-eyed peas, scalloped potatoes, or mac and cheese. Scotese's trick to crispy pork belly is to rub equal parts baking soda and salt into the skin—the combo of baking soda and salt will draw out moisture and set you up for success. You can cook Crispy Pork Belly using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Crispy Pork Belly

Prepare 1.5 pound of Pork Belly.
Prepare 1/4 cup of soy sauce.
You need 2 Tablespoon of mirin.
It's 2 Tablespoon of shaoxing wine.
Prepare 1 teaspoon of five spices powder.
Prepare 1 teaspoon of garlic powder.
You need of Water.
You need of Thai Sweet Chili Sauce for dipping (optional).

Traditional Chinese Crispy Pork Belly has a golden puffy crispy crackling that almost crumbles when you bite into it. It's complete and utter bliss to experience! To make puffy crackling, you need to prick lots and lots of little holes in the skin. Pork belly is the base ingredient that bacon is made out of.

Crispy Pork Belly step by step

Put the soy sauce, mirin, shaoxing wine, five spices powder and garlic powder inside the InstantPot and mix..
Put the pork belly in the pot skin side up. Add water to the pot just below the pork belly skin. Cook using meat function for 18 minutes, natural release..
When done, take it out and set aside until ready to air fry..
Spray some oil on a sheet of aluminum foil. Put the pork belly on the foil, skin side up. Wrap the foil around the pork belly, leaving the skin exposed. Use a fork to poke lots of holes in the skin..
Air fry at 400F (200C) for about 15-18 minutes until the skin is golden brown and nice and crispy..
Serve on its own or can be served with Thai sweet chili sauce for dipping..

To make bacon, typically the pork belly is brined in a salty solution (with whatever spice mixture you would like) for seven to ten days. This process extracts the moisture out of the belly. From there, the brined belly is smoked in low heat for several hours. On one side, pork belly has a thick covering of fat and skin. By spreading an outer layer of rock salt on the fat side and baking, the salt crystals will puff up to make a crispy, crunchy crust.