Having been raised in Germany, I had never heard of Pork Belly before. We eat plenty of pork, even something similar as the the crispy skin on a pork roast, comparable to chicharron, but the actual Pork Belly that’s served here in the US was something new to me. My first experience with Crispy Pork Belly was at Pig and Khao by Chef Leah Cohen on the Lower Eastside, it was quite a few years ago, when they pretty much just opened. Well. I was immediately hooked, and these days when I see it on a menu, I absolutely have to order it. But still, nothing compares to Pig and Khao’s Pork Belly. But then, lo and behold, she gave us the recipe on an Instagram post, and now I can make it any time I want to. Well maybe still not as good as hers, but pretty dang close. Here’s how I made it.
What you’ll need:
- 1.5 pounds Pork Belly (boneless, skin on)
- 1 tbsps brown sugar
- 2 tsp salt
- 1/2 tsp salt
- 1/2 tsp five spice powder
- salt crust: 1 cup kosher salt, 1 egg white
- 1/2 tbsp vinegar
- 1/2 tbs neutral oil
Make the spice mix by combining sugar, salt, garlic powder and five spice powder in a bowl. Rub it on the Pork Belly, and refrigerate uncovered at least 24 – 48 hours.
Make a salt crust by combining the salt with the egg white. Spread on top of the pork belly.
Cook it in the oven at 300° for an hour and a half. Remove the salt crust.
Brush the Pork Belly with the oil, then roast it in the oven at 450° for 30 to 40 minutes,
Once it’s done, slice it, quarter it, however you like it. And try not to eat it in one sitting. Good luck and Bon Appétit!
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