I started off with about a 2 1/2 to 3 pound pork belly, skin on. Not making this for some time, I did end up making two mistakes. The first one is here: I forgot to poke the skin. When you poke the skin, it allows hot oil and fat to rise up and make the skin extra crispy. Best thing to use is a little metal skewer.
The second mistake I made was in the scoring. This one wasn't to bad, I just went a little too deep. It still came out fine but the skin curled up a bit more then I wanted. You only want to go down just a touch.
Next I took hot boiling water and poured it over the skin several times to let it tighten up. This is also great to do with a whole chicken if you plan on roasting it. Makes the chicken skin tight, which in turn makes it crispier.
As you can see the skin started to curl up a little more then I wanted. Only hurt it visually :P
Next I scored the other side about 1/2 way through. This helps to get the marinade inside as well as when it's cooking.
To make the marinade I started with minced garlic and ginger, then added some lemongrass and green scallions.
Pulled out the usual suspects(any movie fans out there get that! :P) of rice wine, dark soy, brown sugar, chili oil, and Chinese Five spice powder. I have to say I didn't really do quantities as I added a little of each and adjusted the taste. But if you need them I would do 2 Tbsp each of rice wine and dark soy, 1 Tbsp of brown sugar and Five spice, 1/2 tsp chili oil.
But again, taste as you go.
I added in the chopped ingredients, mixed it together and their's your marinade!
I rubbed the bottom of the pork completely down with all of the marinade making sure to get in where I scored.
I then flipped it over and let it sit in the marinade overnight uncovered.
Also at this stage, I took a paper towel and wiped down the skin so it's totally dry.
Next morning I pulled it out and placed it on a small resting rack to cook it. I put it in the oven at 425 degrees for 30 minutes.
I then pulled it out and rubbed the skin with a little EVOO(extra virgin olive oil) and some large sea salt. No worries here how much you add as you can always dust it off later if you don't want that much.
I then reduced the oven to 250 degrees and cooked it for another 2 hours.
The flavor was amazing, I just needed to prick the skin. If was a little too hard to eat.
However, for not making one in a long time it came out great!
