Sort ingredients
sandramort
QR Code
Listen
Pdf
Rinse meat and scrape top of skin to remove any remaining particles or hair. Pat skin dry with a paper towel.
Poke a lot of holes in the skin using a sharp metal skewer. Poke at least 200 holes.
Season the meat side generously with Peking seasoning. Do NOT get any spices on the skin.
Place in refrigerator uncovered to dry the skin as much as possible, preferably overnight, but at least 6 hours.
Preheat oven to 350°F.
Build a foil boat around the pork belly, leaving the skin exposed.
Carefully cover top skin with a layer of coarse salt.
Place pork belly (in foil boat) in oven on center rack, with a drip pan underneath.
Cook approximately 1.5 hours until the internal temperature is 160-165°F.
Remove meat from oven and remove salt crust.
Increase oven temperature to 425°F and poke more holes in the skin.
Return pork belly to oven and cook approximately 1 hour, keeping a close eye.
When skin is bubbly and golden brown, remove from oven and rest approximately 30 minutes.
Slice into bite-sized cubes and serve.