Cantonese crispy pork belly

• Drying the skin: The drying process overnight in the fridge (skin-side up) is essential to achieve very crispy skin. Leaving in the fridge for up to 2 days will yield the best results.
• Kosher salt: Kosher salt is best for the skin because its larger crystals help draw moisture out, contributing to a crispier skin. Avoid finer salts like sea salt, as they might penetrate the skin and prevent that crunchy finish and cause the meat to become too salty.
• Initial cooking stage: Cooking the pork with a layer of salt helps draw out even more moisture from the skin. This stage is where the meat will mostly cooked.
• White vinegar: Should be brushed on the skin after removing the salt. The vinegar will help the skin crisp up even more during the high-heat cooking phase. Also adds a subtle tang to balance the richness of the pork belly.
• Resting after cooking: Let the pork belly rest for at least 10 minutes after cooking. This allows the juices to redistribute, making the meat more tender and juicy. Cutting too soon can cause the juices to run out, affecting both the texture and flavour.
• Air fryer: An air fryer can be used for the final stage of cooking to decrease the cooking time to 15-20 minutes. Follow the same method as using the oven.

• Instead of using white vinegar, an equal amount of vegetable oil can be used.
• White vinegar can also be used instead of Shaoxing wine in an equal amount.
• Coarse sea salt is the best replacement for Kosher salt but careful to use too much as it may penetrate the skin.
• Alternative dry seasonings used in the seasoning paste can include: garlic powder, ginger powder, ground cloves or black pepper.

Allow the pork belly to cool completely before storing as any condensation can significantly reduce the crispiness of the skin when re-heating. If possible, store the meat and skin separately, and re-heat them separately for the best texture.

• Refrigeration: Store in an airtight container in the fridge. It will stay fresh for up to 3-4 days.
• Freezing: If you'd like to store it for a longer period, you can freeze the cooked pork belly. Wrap it tightly in plastic wrap and then foil, or use a freezer-safe container. It will keep for up to 3 months in the freezer.

Allow the pork belly to thaw overnight in the fridge if frozen.

• Oven: To restore some crispiness, place the pork belly in the oven at 200°C for 10-15 minutes, or until heated through and the skin crisps up again. Be careful to not dry out the meat.
• Air fryer: If you have an air fryer, re-heat the pork belly at 200°C for 5-10 minutes, checking frequently to ensure the skin stays crispy and the meat hasn't become dry.