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Hoisin Pork Belly with Crispy Crackling

How to Making Recipes Hoisin Pork Belly with Crispy Crackling using 3 ingredients and 6 steps

Hoisin Pork Belly with Crispy Crackling - Score skin of pork belly using a sharp knife. Be careful to cut only through the skin and not into the fat. Flip the pork belly over and brush the meat side of the belly as well as the sides with hoisin sauce. Nobody does crispy pork belly like the Chinese! The secret to the perfect, shatteringly crisp, perfectly seasoned crackling is to bake with a salt crust. - When you've got a ardour for cooking and you spend a lot of time in your kitchen, then more than likely you might have a considerable amount of recipes readily available. Some cooks have an orderly group system and some don't. If you end up typically shuffling by means of mounds of recipes and not finding what you're searching for, then you have to do some organizing.

Hoisin Pork Belly with Crispy Crackling

The pork skin is incredibly crispy, perfectly golden, and the prep work is very minimal compared to all the other pork bellies I've made.

I've been obsessed with making the perfect crispy pork belly.

You can cook Hoisin Pork Belly with Crispy Crackling using 3 ingredients and 6 steps. Here is how you cook that.

Ingredients make Hoisin Pork Belly with Crispy Crackling

  1. Prepare 1 Pork Belly.
  2. Prepare Hoisin sauce.
  3. It's Salt.

Hoisin Pork Belly with Crispy Crackling instructions

  1. Score skin of pork belly using a sharp knife. Be careful to cut only through the skin and not into the fat..
  2. Flip the pork belly over and brush the meat side of the belly as well as the sides with hoisin sauce. Be careful not to get any sauce on the skin side, we need to keep this side as dry as possible..
  3. Transfer belly to a roasting dish, meat side down..
  4. Wipe skin dry with a paper towel and add salt. Massage the salt into the skin, making sure to get some salt into the scoring marks. Set aside for at least 2-3 hours, wiping off moisture every hour..
  5. Preheat oven to 200 degrees. Make sure the skin of the pork belly is completely dry before placing it into the oven for an hour..
  6. Serve with some steamed and pickled veggies and creamy potato mash 💛 I made a quick glaze with some of the pan drippings, fresh chilli, ginger, garlic, hoisin sauce, soy sauce and brown sugar. Delicious 👌🏼.

Hoisin Pork Belly with Crispy Crackling - Belly With Crispy Crackling: This easy practically fool proof method of cooking pork belly makes the meat juicy while making the skin very crispy. The crackling (skin) looks amazing, I may have to grab some belly from my butcher and make a dish. Rosemary potatoes, some Spring greens and. Everybody loves a succulent pork belly with crispy skin that makes unforgiving noisy crackling sounds when it is devoured. Turn the pork belly over with the skin side up. Wipe the skin dry with a paper towel. Use a BBQ skewer, pointed sharp object or meat tenderizer to pierce the skin all over. Thank you and good luck