Crispy Pork Belly! Full proof crispy pork skin & juicy meat! start to finish in the oven. It's EPIC!

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This is one of my favourite methods for crispy pork belly, start to finish in the oven. If you struggle to get Crispy Pork Belly success, this is the method that will never let you down! The Pork Crackling is Crispy, aerated & delicious! whilst the meat is juicy! Full Recipe Inc the Caramelised Chilli Sauce is below👇 ______________________________________ Products & Tools I Used in this Video -------------------------------------------------------------- 1. The white tool to prick holes is called a Jaccard. It's in the category of a meat tenderiser & works really well on pork skin. This is the Jaccard I use from my amazon shop https://amzn.to/3BrBhgy 2. All my meats come from Lugarno Gourmet Meats in Sydney. https://www.lugarnogourmetmeats.com.au/ 3. Chef Supply Co are my knives of choice. 20% OFF Discount Code SBYT20 https://chefsupplyco.com.au/ ________________________________________ Crispy Pork Belly Recipe Crispy Pork Belly - Ingredients 2kg Pork Belly, Skin ON, Boneless 1 Tbps Chinese 5 Spice 1/2 Tbsp Garlic Powder 1 tsp Dried Thyme 1 tsp Salt 1/2 Tsp Mesh Black Pepper * Woestershire Sauce - Add just enough to create a wet surface on the meatside of your pork belly. 1/2 Tbsp Distilled White Vinegar Crispy Pork Belly - Method 1. Pat dry the skin of the Pork Belly with Paper Towels (this will be the case if you buy your pork belly in a vacuum sealed bag. 2. Use a Jaccard or the tip of a sharp pointy knife to prick 1M tiny holes into the skin of the pork belly. 3. Place your Pork Belly skin side up on a wire rack and leave uncovered in the fridge to dry out the skin. *IF YOUR PORK COMES VAC SEALED, I RECOMMEND 2 DAYS DRYING TIME IN THE FRIDGE! * IF YOUR BUTCHER IS AS GOOD AS MINE, OVERNIGHT DRYING TIME SHOULD BE SUFFICIENT WITH THIS COOKING METHOD. 4. Cook Day! Preheat the oven at 180c. With the oven grill set in the middle 5. Season the meatside of the Pork Belly. Wipe of any seasoning that may have gotten onto the skin of the Pork Belly. 6. Build your foil boat with your pork belly in the centre. 7. Top the skin of the Pork Belly with Rock Salt. I live in Australia 🇦🇺 The brand I use here is Saxa. 8. Bake in the oven at 180c for 60min 9. Wipe off all the salt from the Pork Belly, the skin and the sides of the meat. 10. Brush the skin with vinegar. 11. Place your Pork Belly on a wire rack in a deep roasting dish. Set your oven now to grill setting, 250c with the oven rack positioned furthest away from the heating element. Roast for 20 to 30min until pork is golden, bubbly & cracked up! 12. Cover loosely with foil & let it rest for 10min. Spicy Caramelised Chilli Sauce Recipe🌶 One of my favourite sauces to pair with Asian style Pork Belly. If you find spicy too hot to handle, you can dial back the heat by removing the seeds of the Chilli & by losing the Hot Sauce 🔥 Recipe - Caramelised Chilli Sauce👇 Ingredients 2 Eshallots, finely diced 2 Red Cayenne Chilli's, finely diced 1 Tbsp @mamamelisse Hot Sauce 2 Garlic Cloves, Minced 1 Ginger, Fresh, Diced 1/4 Cup Soft Brown Sugar 1/4 Cup White Wine 1/4 Cup Hoisin Sauce 2 Tbsp Soy Sauce 400ml Chicken Stock 1 Tbsp Olive Oil Method 1. In a med saucepan, over med-high heat add oil & cook your Onion, Chilli, Garlic & Ginger for a few minutes until softened. 2. Add in the brown sugar & stir to combine. Let the sugar caramelise & give the pan a swirl every now & then until it darkens in colour. approx 2min 3. If you are using Hot Sauce now would be the better time to add it in. Stir to combine. 4. Turn the heat up to high & add in your wine. Cook it off for 2 mins & add in the housing, soy & stock. 5. Bring to boil & reduce to a low simmer for 15 to 20 minutes, until the sauce has thickened. 6. Serve this sauce Hot / Warm. Tips - A squeeze of citrus would elevate the flavour profiles to round out the; Sweet, Spicy, Salty & Sour - If you use fresh Ginger, you need to make sure the Ginger has softened before adding in the wine. - If you are not using Hot Sauce a medium heat level I find is 1 seeded chilli + 1 seedless chilli - If it's too spicy, add more sugar or 1 Tbsp of honey - If at the end you want more spice, use your favourite hot sauce or Chilli powder. Let me know if you try it👍