roasted pork belly
Pricking the skin helps create air pockets which expand when pan fried for that earth-shatteringly crispy crust. This is an interpretation from the “Ester” cookbook by Matt Lindsay. Deceptively simple, undeniably delicious.
Ingredients
800g-1kg pork belly, skin on and ribs removed
1 Tbsp Shaoxing wine
1 tsp fennel seeds, toasted and coarsely ground
1 tsp black pepper, freshly ground
10g salt
1 Tbsp rice vinegar
Rock salt
Prick the pork skin all over with a sharp skewer, avoiding the flesh but just deep enough to penetrate the skin.
Mix the fennel seeds, black pepper, and salt together. Rub the flesh of the pork with the Shaoxing wine and spice mixture. Place the belly on a rack in the fridge, uncovered, for 12-24hrs to dry out.
Preheat the oven to 356F (180C). Make a tinfoil boat (see video) around the pork to capture the fat as it renders so the meat essentially confits. Brush the skin with rice vinegar and cover with rock salt. Roast in the oven for 1hr.
Heat a heavy frying pan (cast iron/carbon steel) on medium high. Brush off the rock salt and press the pork belly, skin side down, onto the hot pan until it puffs. Be sure to press the edges down. Remove from the heat and rest for 10 minutes before slicing and serving with a vinegar forward side dish.