Crispy Pork Belly Recipe | Perfect Light Crackling
A crispy pork belly recipe with light, crisp crackling you won't break a tooth on, and no deep frying. Pierce the skin, salt it, rub on a splash of vodka and dry brine, then roast gently and finish hot for tender meat in about an hour of oven time. A cheap cut that works as a weeknight meal.
Equipment
- Baking / Roasting tray
- Wire / Cooling rack
- Mixing bowl / Bowl
- Chopping board
- Knife (general)
- Digital scales
- Thermometer / Probe
- Saucepan
- Toothpicks
Ingredients
- 500 g skin-on pork belly
- 6 g salt
- 10-20 ml vodka
Instructions
- Simmer the pork belly skin side down in water for 2 minutes, then dunk it into cold water to cool.
- Once the belly is cool remove from the water and pat the belly dry.
- Using toothpicks, a fork, or a jacquard pierce the skin of the pork all over (see pics for depth)
- Evenly cover the belly in salt and rub the salt into the skin side a little, I used around 6g for a 500g belly.
- Now rub 10-20ml of vodka onto the skin.
- Leave the belly to dry brine for 12 hours.
- Once brined roast at 170c 340f for around 45 minutes, until the internal temp reads 80-85c (176-185F).
- Remove the belly from the oven and raise the temperature to 250c, 480f.
- Once the oven is hot place the belly back in for 10 to 15 minutes, rotating the tray a couple of times, until the crackling has puffed. Rest for at least 20 minutes.
Video
Nutrition
Serving: 1servingCalories: 648kcalProtein: 11.7gFat: 66.3gSaturated Fat: 24.2gCholesterol: 90mgSodium: 621mgPotassium: 231mg
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