How to Make Chinese Crispy Roast Pork 脆皮燒肉

Serves 8-10

PORK BELLY

• 1 (3‐pound) skin‐on center‐cut fresh pork belly, about 1 1/2 inches thick
• 2 tablespoons kosher salt, plus extra as needed
• 2 tablespoons packed dark brown sugar
• 1 teaspoon five-spice powder
• Vegetable oil

HOISIN DIPPING SAUCE

• 1/2 cup hoisin sauce
• 2 scallions, sliced thin
• 4 teaspoons unseasoned rice vinegar
• 1 teaspoon grated fresh ginger 

1. For the pork: Using sharp chef’s knife, slice pork belly lengthwise into 2- to 2 1/2-inch-wide strips, then make 1/4-inch-deep crosswise cuts, spaced 1/2 inch apart, through skin and into fat. Combine 2 tablespoons salt, sugar, five-spice powder in small bowl. Rub salt mixture into bottom and sides of pork belly (do not rub into skin). Season skin of each strip evenly with extra salt. Place pork belly skin side up in 13 by 9-inch baking dish and refrigerate, uncovered, for at least 12 hours or up to 24 hours.
2. Adjust oven rack to middle position and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil, set wire rack in sheet, and spray rack with vegetable oil spray. Transfer pork belly skin side up to prepared wire rack and roast until pork registers 195 degrees and paring knife inserted in meat meets little resistance, 3 to 3 1/2 hours, rotating sheet halfway through roasting.
3. For the hoisin dipping sauce: Whisk all ingredients together in bowl; set aside for serving. Sauce can be refrigerated for up to 24 hours.
4. Transfer pork belly skin side up to large plate. (Pork belly can be held at room temperature for up to 1 hour.) Pour fat from sheet into 1-cup liquid measuring cup. Add vegetable oil as needed to equal 1 cup and transfer to 12-inch skillet. Arrange pork belly skin side down in skillet (strips can be sliced in half crosswise if whole strips won’t fit) and place over medium heat until bubbles form around pork belly. Continue to fry, tilting skillet occasionally to even out hot spots, until skin puffs, crisps, and turns golden, 6 to 10 minutes. Transfer pork belly skin side up to carving board and let rest for 5 minutes. Flip pork belly on its side and slice 1/2 inch thick (being sure to slice through original score marks). Reinvert slices and serve with sauce.