Remember, there may be steam in the oven and water in the pan! Let the pork belly rest for an hour before cutting into it. When the pork is finished cooking, very carefully remove it from the oven. If possible, peer through the window and turn on the oven light instead of opening the oven door, which will let heat escape. Then, turn the heat up to 425☏ (218☌), or 400☏ (205☌) in a full-size oven, and cook for another 30 to 35 minutes to crisp up the skin.Ĭheck on the skin 10 to 15 minutes before the end of the cooking time to ensure it's crisping up and not burning. Roast the pork belly at this temperature for 20 to 25 minutes. When the oven is at temperature, put the pork inside, then lower it to 375☏ (190☌), or if roasting in a full-size oven, to 350☏ (176☌). The water is another safeguard to prevent burning. The rack will prop up the pork belly so that it's not directly touching the pan surface, which could make it burn.Īdd water (0.50 cup) to the roasting pan. Place a roasting rack into a roasting pan. While the oven preheats, put together the roasting set-up. If using a full-size oven, set it to 375☏ (190☌). If you're using a small toaster oven like in our video, set it to 400☏ (205☌). The skin should be very dry, almost hard to the touch. Take your chilled pork belly out of the refrigerator. This will protect the bottom of the pork belly, keeping it from burning in the oven and preserving its juiciness. Fold the sides up to create short walls, creating a dish around the pork belly. ![]() Place the pork belly into the center of the foil, with the skin side up. Prepare a piece of aluminum foil that's bigger than the meat there needs to be some room on the sides to fold up into walls, and you may want a double layer of foil for structural integrity. Again, make sure to get into the crevices, and don't apply any sauce to the skin. You can brush it on with a spoon, paint it on with a brush, or spread it with your fingers. Mix to combine, then apply the sauce all over the meat side of the pork belly. To your bowl of leftover seasoning rub, add ground bean sauce (2 tsp) and sugar (1 tsp). You may find that you don't need all of the seasoning rub. Sprinkle the dry seasoning sub all over the meat side of the pork belly, rubbing it into all the scored crevices. In a separate bowl, prepare the dry seasoning rub by combining five-spice powder (0.50 tsp), black pepper (0.33 tsp), white pepper (0.25 tsp), garlic salt (1 tsp), and salt (0.50 tsp). These cuts will allow the flavor to penetrate into the meat better. Then, score the meat perpendicular to those initial cuts, creating squares. ![]() Cut two long slashes into the meat side, making sure to not cut all the way through. Restaurants use a specialized tool to make the task more efficient.įlip the pork belly skin-side down. What tool do you use to poke holes into the skin of pork belly?Īnything sharp and thin will do! We use a pair of toothpicks, but you can easily use a fork or skewers. Check out our recipe and instructions for precise timing If using a full-size oven, roast the first stage at 375☏ (190☌), and the second stage at 400☏ (205☌). Then, to help the skin crisp up, we turn the heat up to 425☏ (218☌). In our toaster oven, we first roast at 400☏ (205☌). In our crispy pork belly recipe, we roast the meat at two different temperatures. What temperature do you roast crispy pork belly at? See our recipe for precise ratios, and watch our video to see the scoring method! To ensure that the flavor gets all the way into the pork, we suggest scoring the meat so the rub and marinade can actually get in there. For even more improved flavor, we also apply ground bean paste and sugar over the dry rub. Our recipe for the dry rub includes five-spice powder, black pepper, white sugar, garlic salt, and salt. To season crispy pork belly, the dry rub must include five-spice powder. ![]() The secret to getting the crispiest skin is all in the prep work: You have to poke holes all along the skin, which allows the natural oils in the pork belly to essentially fry the skin, and let the pork belly sit in the fridge overnight to fully dry out the skin. If done right, the skin is puffy and crumbly, while the meat is tender and melt-in-your-mouth. One of the best parts of siu yuk is its texture. ![]() You may need to speak directly to the butcher if you don't see it there.An expert chef’s tip for the crispiest, juiciest pork belly Instead, look for a slab of meat that will fit your equipment and oven. You want to clearly see all five layers of alternating fat and meat.įor this siu yuk recipe, you don't want to get thinly-sliced bacon or sliced pork belly that's meant for Korean barbeque. The secret lies in the name of it: In Cantonese, pork belly is called ng faa juk, which means five-layered meat.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |