How To Make the CRISPIEST Chinese Roast Pork Belly TODAY...no overnight salting! | Marion's Kitchen

all right guys just look at that crunch listen to the sound that's all i need to say and we are making my version of chinese style crispy rose pork crispy pork belly like the holy grail of roasted meats we are doing the very traditional chinese version today and i have figured out a way that we can get our crispy roast pork without a whole bunch of steps without overnight salting all those sorts of things because you know i'm always in a hurry for crispy roast pork who isn't all right let's get down to the technique first of all let's chat about pork belly now this is the kind of pork belly that you're looking for you really want like obviously you want a really good layer of meat you don't want it all to be fat but you do want a nice little like cute layer of fat underneath the skin um so that is a pretty perfect piece in my book and you want like a nice rectangular sort of piece as well because the whole idea with chinese roast pork belly is that it gets cut into nice cute little pieces bite-sized crispy pieces all right so what we need to do with the pork first of all is get the skin super dry so important moisture will be your enemy when it comes to crispy crackling so get some paper towel and just really rub that skin really well get it nice and dry okay and now this next step like might seem a little bit weird but it's very very necessary trust me so if you lived happen to live in a cantonese restaurant uh you would have the proper like metal skewer tool for this it looks like a brush but it's all metal skewers and you sort of punch punch punch punch i don't have one of those i'm assuming you don't either so we're gonna go with a good old toothpick get yourself a toothpick or a cocktail stick and we want to punch as many many holes in here into the skin just into the skin as possible so just poke poke poke it's kind of a little sort of harder at the edges but we go a bit slower through here and then once you kind of get into it you can go super fast so keep going and you want as many holes as possible be patient here also the wooden toothpicks tend to get a little blunt so you'll have to like swap them over as you go and so if you take a look here you know this is you really want almost the whole thing covered in those tiny holes and why this is so important is that what happens is when it's roasting the fat comes up from underneath that layer of skin through those holes and the hot fat actually comes out to cook the top of that pork belly so super important don't skip that step all right now let's get to a little bit of flavor so we've sort of we've worked on our crispy crackling here now i want to make sure we've got a really beautiful flavor on the meat side so i'm going to go in with some chinese five spice on the meat and you want a little pinch of salt here too and then just give that a really good rub all over let's pat that on there okay now i want to wipe off those spices and the salt from the top of the pork and now what we're going to do next might seem very unconventional but trust me it works a treat we need to make a little like sort of foil protector around the outside of our pork so just grab a piece of foil and then fold it up like this and then just wrap it around the edges of that pork really tightly so this full wrap is going to do two things it's going to kind of protect that meat part from getting too overcooked or too burnt or anything like that and then it's also going to help to keep our next layer in place and what is that next layer it is salt a lot of it watch this i'll show you how it goes so we pour the salt all over the top and then just smooth that salt out so you have like a really good covering i don't want to see any little bits of that skin poking up out of the salt and this is okay i know it totally looks crazy but what's going to happen is that salt is going to become like a salt crust it will start to draw out the moisture from the pork skin and absorb it so that the moisture doesn't sit on the skin and make everything all soggy so this trust me you'll see so when it comes to the roasting there's a little bit of technique here as well we're going to roast it really low and slow for two hours first of all and that is going to make sure that our meat is beautifully soft and tender and a lot of that fat has either rented down or rendered up out onto the skin and then we're gonna come back and take a look and finish off the crispy part a bit later okay so there's like a special kind of magic in the air when there is pork cooking in the oven that smell is so amazing and that beautiful five-spice smell as well oh so good okay let's have a look at what's going on in here now i just want to transfer this to a board now remove that foil from the outside and what you should have here is some pretty good looking pork underneath there and then that kind of salt crust on the top so what we want to do now is get rid of all the salt as much salt as possible it's done its job and then we can get to the crispy crackling part so let's get the salt off and you really want to get in there with like a brush or even some paper towel and just wipe off the salt on all the sides here now transfer your pork back onto your baking rack and now this guy needs to go back into the oven because you would have noticed we don't yet have any crispy skin don't worry guys it's coming but i want you to get some paper towel and again dry off that skin before we get it into the oven because we really don't want any moisture ruining all our hard work and now i've turned my oven up super super hot and i want to get this back into the oven until everything is puffed up and golden and crispy all right so house is smelling ridiculously porky um have a look at this magic though look at that beautiful even crispy golden crust i mean does it get any better than that i don't think so i am so ridiculously excited okay let's get cutting i want to see all of this crispiness i want to hear oh i can hear it already now slicing this guy pure pleasure just listen to this crunch [Music] now i like to serve it here just like i get it at my favorite cantonese restaurant in bangkok that is with just a little bit of mustard and a little bit of hoisin sauce and here we go guys the ultimate test the test that i've been waiting to do all day oh here we go that crunch so and that beautiful chinese five spice crust and you know what it is absolutely not too salty i know amazing wrap it just has a beautiful amount of seasoning but it's not overly salty it's just crunchy and porky and completely heaven love this one guys

Channel: Marion's Kitchen

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Keywords: marions kitchen, marion's kitchen, marion grasby, marion kitchen, marion grasby recipes, marion’s kitchen, cook with me, pork belly, crispy pork belly, chinese crispy roast pork, chinese crispy roast pork belly, chinese crispy roast pork belly recipe, how to make chinese crispy roast pork belly, crispy pork crackling, crispy pork crackling roast, chinese crispy pork belly recipe, pork belly chinese recipe, crispy pork belly recipe, how to cook pork belly chinese style

Id: CnivX5VqCPA

Length: 8min 16sec (496 seconds)

Published: Tue Jul 14 2020

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INGREDIENTS 1kg piece pork belly, skin on

1 tsp Chinese 5-spice

fine salt e.g. table salt or kosher salt

toothpicks

hoisin sauce, to serve

hot mustard, to serve

INSTRUCTIONS STEP 1 Preheat oven to 150°C/300°F.

STEP 2 Use paper towels to completely dry off the skin of the pork belly.

STEP 3 Use the toothpicks to poke as many holes as possible into the skin of the pork belly. As the toothpicks go blunt, replace and use new ones.

STEP 4 Rub the meat side of the pork belly with the Chinese 5-spice and a little sprinkle of salt. Use paper towels to rub the spices off the top of the pork skin.

STEP 5 Fold a long piece of foil (or two pieces) so that you can form a wrap around the pork belly with about a 3cm height of foil above the pork belly. Now pour the salt over the skin so that it completely covers the whole top of the pork belly.

STEP 6 Carefully transfer the salt-covered pork to a baking rack placed on a baking tray. Roast for 2 hours.

STEP 7 Remove the pork from the oven. Turn the oven up to 250C/480F.

STEP 8 Remove the foil and the salt crust from the pork. Brush all the salt off the whole piece of pork. Dry the pork skin with paper towel. Place the pork back on the baking rack and roast for another 15-20 minutes or until the pork skin is completely puffed and crispy.

STEP 9 Remove the pork from the oven and rest for 10 minutes before cutting into bite-sized pieces. Serve with hoisin sauce and mustard for dipping.