Cantonese crispy pork belly

• Avoid letting the marinade touch the skin as this can affect it crisping.
• Drying the skin overnight (uncovered, fridge, skin-side up) is essential for crisp crackling. 24 hours is ideal; up to 48 hours works if the skin is protected from fridge moisture.
• When scoring/poking the skin, focus on creating many fine holes without breaking into the fat layer too deeply, otherwise rendered fat can seep and soften the crackling.
• Allow the pork to reach room temperature before roasting. Cooking straight from the fridge will cause the fat to render unevenly and slow crackling.
• When wrapping the pork in foil, ensure the skin remains fully exposed. Covering the skin will trap steam and prevent proper crackling formation. The foil is used to protect the sides of the pork belly from direct heat so the fat renders evenly and the meat doesn’t become tough during the long cook.
• Make sure the skin is completely dry before salting and roasting. Any surface moisture will cause uneven blistering.
• The rock salt is primarily for drawing out additional moisture. Rock salt is essential here as it won't dissolve and season the skin like fine salt. This will make the skin too salty.
• After removing the coarse salt, always fully dry the skin again before the high-heat roast. Residual moisture or salt will prevent crisping.
• White vinegar should be applied only to the skin after salt removal and just before the high-heat phase; it slightly helps protein tightening and surface drying but should not soak in.

• Rice vinegar or apple cider vinegar can replace white vinegar for a slightly softer acidity profile.
• Rice wine can replace Shaoxing wine, though the flavour will be slightly lighter and less caramel-like.
• Coarse salt can be used instead of rock salt. The salt crystals just need to be large enough to not be readily absorbed into the skin.

Cool completely before storing. Trapping the heat will create condensation that softens crackling. Ideally store with the skin facing upward.

Refrigeration: Store in an airtight container for 3–4 days. For the best texture, avoid stacking pieces of pork belly on top of each other as the pressure can soften the crackling.

Freezing: Tightly wrap with cling film and foil or store in an airtight container for up to 3 months.

Fully thaw in the fridge before reheating for even reheating.

Oven: Reheat at 200°C for 10–15 minutes, placed on a wire rack so the air circulates around. Finish under the grill/broiler on the highest heat for 1–3 minutes.