Crispy Pork Belly with Cucumber & Basil

Crispy Pork Belly

(Serves 6)

Marinade:

¼ cup soy sauce

1 teaspoon five-spice

2 tablespoons rice wine vinegar

2 tablespoons brown sugar

4 cloves garlic, minced

2 lb. pork belly

1 cup kosher salt

Sauce:

2 tablespoons canola oil

¼ cup hoisin sauce

¼ cup chili sauce

Cucumber, thinly sliced

Fresh basil leaves

Marinate the Pork Belly

In a bowl, whisk together the soy sauce, five spice, rice wine vinegar, brown sugar, and minced garlic until sugar has dissolved. Transfer to a large freezer bag along with the pork belly and marinate in the fridge for at least 4 hours, or overnight.

Cook the Pork Belly

Preheat the oven to 350 degrees F. Line a roasting pan with tin foil (this is optional, but I always do this because it makes clean up a cinch) and place a wire rack on top. Pour 1-inch of water into the pan to catch the drippings and prevent burning. Place the pork belly skin side up on the wire rack and pat the skin dry with a paper towel. Spread one cup of salt evenly across the top of the pork belly, making sure to cover every part of the skin. Bake on the top rack of the oven for about 40-45 minutes.

Make the Sauce

In a small saucepan, whisk together the oil, hoisin sauce, and chili sauce. Cook for about 2-3 minutes, just until the sauce begins to boil, making sure not to let it burn.

Crisp Up the Skin

Remove the pork belly from the oven and increase the temperature to 475 degrees F. Scrape off all the salt, pat dry with a paper towel, and, using a fork, poke holes all over the skin. Return to the oven and bake for another 25-30 minutes until the skin is golden brown and crispy. Since the skin is so crispy, I find it easier (and safer) to flip the pork belly skin side down onto a cutting board and cut through the meat first. Serve with the sauce, sliced cucumbers, and basil.