1. Pricking lots of holes in the skin = puffy crackling with bubbles. This is what makes all the difference, yielding that beautiful bubbly crackling that is so unique to Chinese pork belly.
2. Roast covered in rock salt = crispy crackling. Salt draws moisture to the surface, helping to guarantee you’ll get crispy crackling every single time. And yes, it works whether you do the pricking or not.
The pork belly is first roasted with the salt crust, then the salt crust is removed. At this stage, the skin is rubbery and looks thoroughly unappetising.
All it takes to transform the ugly ducking into a crispy golden swan is to stick it under the grill/broiler for 25 minutes. Watch in amazement as it starts to puff and crackle and becomes so crispy!!!
Pork Belly Marinade
The pork flesh is infused with subtle flavour by marinating it in classic Chinese flavours – Chinese cooking wine (or dry sherry or even Mirin), five spice powder, salt and white pepper.
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