La pancetta di maiale croccante (siu yuk) che mio padre ha preparato 100.000 volte

Ingredienti

• 1.625 lb pork belly
• 1 tbsp salt
• 1 tsp white rice vinegar
• 0.5 cup water
• 0.5 tsp five-spice powder
• 0.3333333333333333 tsp black pepper
• 0.25 tsp white pepper
• 1 tsp garlic salt
• 0.5 tsp salt
• 2 tsp ground bean sauce
• 1 tsp sugar

Preparazione

1. 1

   Parboil pork belly: Prepare 2 cups of water, or just enough to submerge the slab of pork belly, in a pan or wok. Turn the heat to high and bring the water to a boil.

2. 2

   Clean and prep skin side: Remove the parboiled pork belly from the boiling water and place it into the bowl of cold water.

3. 3

   Prep meat side: Flip the pork belly skin-side down. Cut two long slashes into the meat side, making sure to not cut all the way through. Stop before you hit the skin.

4. 4

   More skin prep: Sprinkle salt over the skin and rub it all over. This will draw out the moisture, resulting in a crispier texture later. Let it sit for 5 minutes; you'll see the surface of the skin become shiny and wet. Wipe the salt and moisture off with a paper towel. To get the salt off more precisely, you can also use a knife to scrape it off.

5. 5

   Cook in oven: Take your chilled pork belly out of the refrigerator. The skin should be very dry, almost hard to the touch. It's ready to roast!