Porkfection on a plate
This recipe guarantees perfectly crispy skin and tender, juicy meat.
Ingredients
Directions
- 1
Score the flesh (meaty part) of the pork belly with 5 vertical cuts and 1 horizontal cut. Don’t cut through the fat.
- 2
Pour boiling water over the fat, then pat it dry.
- 3
Pierce the fat all over with something sharp (the more holes, the crispier it gets). Pat dry again.
- 4
Season the flesh (not the skin) with thyme, rosemary, minced garlic, garlic granules, sage, bay leaves, crumbled stock cube, flavor enhancer, and adobo seasoning.
- 5
Flip the pork belly over. Brush white vinegar over the skin and coat it generously with salt.
- 6
Preheat the oven to 160°C.
- 7
Place the pork belly on a sheet of aluminum foil and fold the sides around the pork to create a snug “box” with 1-inch high sides.
- 8
Roast for 2 hours.
- 9
Remove the pork from the oven and brush off the salt.
- 10
Brush another layer of white vinegar onto the skin.
- 11
Increase the oven temperature to 200°C and roast for another 10 minutes.
- 12
For extra crispy skin, place the pork in an air fryer at 205°C for 10-15 minutes. (Keep and eye on this part so it doesn’t burn)
