Chef John’s Cooking Class | Crispy Pork belly

Step 1

In a bowl, mix salt, garlic salt, onion powder, Italian seasoning, black pepper powder, cumin powder, smoked paprika, five-spice powder, and brown sugar together.

Step 2

Carve the pork belly horizontally and vertically. The cuts should be about ½-inch into the meat.

Step 3

Apply the dry rub evenly onto the pork belly. Remember, do not apply it to the pork belly skin.

Step 4

Fold a foil packet to wrap up the seasoned pork belly. Make sure the skin side is facing up.

Step 5

Apply a layer of white vinegar and a pinch of salt. The white vinegar can help remove extra water from the meat.

Step 6

Bake in the oven at a low temperature (200°F–220°F/90°C–110°C) for 1 hour to dry the skin. This way, the skin is crispy.

Step 7

After an hour, take it out. Apply a layer of cooking oil to the skin. Return to and turn up the temperature to 400°F/200°C for 30-35 minutes.

Step 8

Take dish out of the oven and let cool before cutting into small pieces.

Step 9

Serve and enjoy!