How to Make Crispy Pork Belly—It’s Easier Than You Think
Chef Sean Scotese learned everything he knows about pork belly from a trip he took to China. Or, more specifically, from a guy he met on the side of the road in China who ran a food cart that was open until 4 a.m. So, naturally, Mike and Josh Greenfield of The Brother’s Green invited him to their house to get schooled on the Asian art of BBQ pork belly. Turns out it’s way easier to make than we thought—just remember this lesson and you’ll get an A+ every time.
Step 1: Tenderize
In order to get the desired crisp on your pork belly, the first step is to create “one thousand holes” in the skin so that the fat will render. (You don’t need to really do one thousand—”a lot” will do.) Scotese has a “Dexter-like” briefcase full of sharp, metal pokers designed for the task, but you can use a fork or a toothpick. Prick all over the skin with whatever instrument you choose, being careful to only puncture the skin, not the meat.
Step 2: Dry
It is a fact of life that dry skin crisps better than moist skin. Scotese’s trick to crispy pork belly is to rub equal parts baking soda and salt into the skin—the combo of baking soda and salt will draw out moisture and set you up for success.
Step 3: Sit
Let the pork belly strips “hang out overnight, uncovered, ideally in front of a fan,” which will dry them out even more. After they’ve sat for at least 8 hours, rinse them to remove the baking soda and salt. Then, as a final step to ensure that the baking soda is neutralized, pour a tiny bit of vinegar over the skin (the less it foams, the better—if it is foaming a lot, rinse …read more
Source:: Bon Appetit