<![CDATA[Crispy Pork Belly]]>Does anyone have a good recipe for crispy pork belly? I was thinking of trying it out. Thanks.

]]>https://forum.kiasuparents.com/topic/20267/crispy-pork-bellyRSS for NodeSat, 25 Apr 2026 08:21:41 GMTTue, 15 Mar 2011 02:20:01 GMT60<![CDATA[Reply to Crispy Pork Belly on Mon, 19 Nov 2012 09:13:59 GMT]]>sandunes,


Thanks for the tip abt the vinegar. The skin was crackling like popcorn popping. 😂

]]>https://forum.kiasuparents.com/post/901673https://forum.kiasuparents.com/post/901673Mon, 19 Nov 2012 09:13:59 GMT<![CDATA[Reply to Crispy Pork Belly on Tue, 25 Oct 2011 07:14:10 GMT]]>My dad would sit in front of the oven and use foil to "cover" the parts that has oil popping out. Tiring "job" but the results - divine! Haha!


And Sandunes, yours look divine too!

]]>https://forum.kiasuparents.com/post/618847https://forum.kiasuparents.com/post/618847Tue, 25 Oct 2011 07:14:10 GMT<![CDATA[Reply to Crispy Pork Belly on Tue, 25 Oct 2011 03:35:09 GMT]]>

sandunes:

OT: For those who roast meat regularly, how do u clean your oven? That's the part I don't like.
Looks yummy!! I use those self cleaning ovens, just switch on self clean mode. After that use tongs to hold paper tissue to wipe clean. 🆒

]]>https://forum.kiasuparents.com/post/618609https://forum.kiasuparents.com/post/618609Tue, 25 Oct 2011 03:35:09 GMT<![CDATA[Reply to Crispy Pork Belly on Tue, 25 Oct 2011 03:17:03 GMT]]>Lazy me only salivating with the thought of it… Yet too lazy to cook myself… Kitchen not big denough is another factor…!

]]>https://forum.kiasuparents.com/post/618597https://forum.kiasuparents.com/post/618597Tue, 25 Oct 2011 03:17:03 GMT<![CDATA[Reply to Crispy Pork Belly on Wed, 28 Sep 2011 05:54:47 GMT]]><QUOTE author="sandunes">[quote="sandunes"]My recipe is almost similar but I just use coarse salt/ sea salt (not so salty compared to fine salt) and pepper.


I would boil the pork belly (1.5kg) first. Pat dry and poke it with a sharp skewer everywhere on both sides.

Score the skin of the pork belly length-wise. The cuts should be about 0.5cm deep and about 
1- to 2cm apart.


Rub 1 tsp of salt and black pepper on the underside of the pork belly, then turn it over and rub the remaining salt over the skin. Ensure that salt is rubbed between each slit in the skin, and if necessary, use more salt.


Then I will leave it (only slightly covered… I just leave my container cover on top without closing it) with skin facing up; in the fridge overnight.

The roasting procedure is the same as shared above. The only diff:-

After roasting for abt 20 mins, I will brush a layer of white vinegar on the skin. Read somewhere that this will help in the cackling.

Throughout the roasting, when oil starts to form on top of the skin, I will dab it with a paper kitchen towel.

This was how mine looked:-
<IMG src="http://img.photobucket.com/albums/v311/ladybugpls/photo-1.jpg\"><img src="http://img.photobucket.com/albums/v311/ladybugpls/photo-1.jpg">

OT: For those who roast meat regularly, how do u clean your oven? That’s the part I don’t like.[/quote]Sanddunes, that looks divine!

]]>https://forum.kiasuparents.com/post/596382https://forum.kiasuparents.com/post/596382Wed, 28 Sep 2011 05:54:47 GMT<![CDATA[Reply to Crispy Pork Belly on Wed, 28 Sep 2011 04:56:20 GMT]]>My recipe is almost similar but I just use coarse salt/ sea salt (not so salty compared to fine salt) and pepper.


I would boil the pork belly (1.5kg) first. Pat dry and poke it with a sharp skewer everywhere on both sides.

Score the skin of the pork belly length-wise. The cuts should be about 0.5cm deep and about 
1- to 2cm apart.


Rub 1 tsp of salt and black pepper on the underside of the pork belly, then turn it over and rub the remaining salt over the skin. Ensure that salt is rubbed between each slit in the skin, and if necessary, use more salt.


Then I will leave it (only slightly covered… I just leave my container cover on top without closing it) with skin facing up; in the fridge overnight.

The roasting procedure is the same as shared above. The only diff:-

After roasting for abt 20 mins, I will brush a layer of white vinegar on the skin. Read somewhere that this will help in the cackling.

Throughout the roasting, when oil starts to form on top of the skin, I will dab it with a paper kitchen towel.

This was how mine looked:-
<IMG src="http://img.photobucket.com/albums/v311/ladybugpls/photo-1.jpg\"><img src="http://img.photobucket.com/albums/v311/ladybugpls/photo-1.jpg">

OT: For those who roast meat regularly, how do u clean your oven? That’s the part I don’t like.

]]>https://forum.kiasuparents.com/post/596317https://forum.kiasuparents.com/post/596317Wed, 28 Sep 2011 04:56:20 GMT<![CDATA[Reply to Crispy Pork Belly on Wed, 28 Sep 2011 04:04:59 GMT]]>

jce:
Skin must be very dry. Scored badly. Create small pockets randomly and stuff these pockets with salt. That's what my dad taught me and his is really crisp. I use to make it but mine, somehow, is not as good as his... I guess he has more patience than me. He'd sit in the kitchen and watch the whole roasting process like a hawk.

Thanks for the tip, jce. Will try it out.

]]>https://forum.kiasuparents.com/post/596285https://forum.kiasuparents.com/post/596285Wed, 28 Sep 2011 04:04:59 GMT<![CDATA[Reply to Crispy Pork Belly on Wed, 28 Sep 2011 03:59:27 GMT]]>Skin must be very dry. Scored badly. Create small pockets randomly and stuff these pockets with salt. That’s what my dad taught me and his is really crisp. I use to make it but mine, somehow, is not as good as his… I guess he has more patience than me. He’d sit in the kitchen and watch the whole roasting process like a hawk.

]]>https://forum.kiasuparents.com/post/596281https://forum.kiasuparents.com/post/596281Wed, 28 Sep 2011 03:59:27 GMT<![CDATA[Reply to Crispy Pork Belly on Wed, 28 Sep 2011 03:24:25 GMT]]>I tried making the chinese style pork belly but my skin came out hard. Any tips on how to make it crispy?

]]>https://forum.kiasuparents.com/post/596243https://forum.kiasuparents.com/post/596243Wed, 28 Sep 2011 03:24:25 GMT<![CDATA[Reply to Crispy Pork Belly on Wed, 07 Sep 2011 09:30:06 GMT]]>yes it will! that's why can't get it wet.. I tried that recipe with the stock before too.. I think the other one (no stock) is more suitable for you. And becos your pork knuckle has skin all round, do remember to turn it n use a roasting tin with rack... if u don have, scrunch up aluminium foil to put at the base, it can also serve as a 'rack'. the idea is to keep the skin dry, and away fr the juices..


I usually do something like this.. http://www.kalynskitchen.com/2009/01/recipe-for-pork-roast-with-sage-or.html
But I put in potatoes and sweet potatoes too.

]]>https://forum.kiasuparents.com/post/578315https://forum.kiasuparents.com/post/578315Wed, 07 Sep 2011 09:30:06 GMT<![CDATA[Reply to Crispy Pork Belly on Wed, 07 Sep 2011 08:17:36 GMT]]>I was wondering, if we put those onions or stock in while roasting won’t the side that the knuckle be resting on be soggy instead of crispy?

]]>https://forum.kiasuparents.com/post/578237https://forum.kiasuparents.com/post/578237Wed, 07 Sep 2011 08:17:36 GMT<![CDATA[Reply to Crispy Pork Belly on Wed, 07 Sep 2011 08:10:26 GMT]]>I believe the recipe used should be the same as for roast pork.. bcos the cooking is similar to making ang mo pork roast, where they tie 2 portions of pork belly together, with the flesh inside and skin outside..


Don let the skin get wet though, salt and make sure it is scored well. I would season with salt, garlic, rosemary and olive oil.. u can use your favourite recipe and adapt it. Use a roasting tin ya. 😂

]]>https://forum.kiasuparents.com/post/578234https://forum.kiasuparents.com/post/578234Wed, 07 Sep 2011 08:10:26 GMT<![CDATA[Reply to Crispy Pork Belly on Wed, 07 Sep 2011 07:51:36 GMT]]>:?: anyone knows if the recipes here can be applied to pork knuckle?


My daddy came back with a pork knuckle and told me cannot resist buying. You cook it. I ask him how? He told me you figure it out. 😓

I would so love to give him a treat of crispy pork knuckle so wondering if I can adapt the recipes given here.

Anyone with a good crispy pork knuckle recipe that is tried and tested?

]]>https://forum.kiasuparents.com/post/578211https://forum.kiasuparents.com/post/578211Wed, 07 Sep 2011 07:51:36 GMT<![CDATA[Reply to Crispy Pork Belly on Sun, 21 Aug 2011 03:34:21 GMT]]>I tried making crispy pork belly. It was not bad. 🙂

]]>https://forum.kiasuparents.com/post/558465https://forum.kiasuparents.com/post/558465Sun, 21 Aug 2011 03:34:21 GMT<![CDATA[Reply to Crispy Pork Belly on Thu, 18 Aug 2011 06:46:14 GMT]]>thanks for the recipe!


:imcool:

]]>https://forum.kiasuparents.com/post/555157https://forum.kiasuparents.com/post/555157Thu, 18 Aug 2011 06:46:14 GMT<![CDATA[Reply to Crispy Pork Belly on Fri, 15 Jul 2011 13:23:37 GMT]]>Oic… Will go and buy a roasting tray. Thanks for the info!

]]>https://forum.kiasuparents.com/post/491404https://forum.kiasuparents.com/post/491404Fri, 15 Jul 2011 13:23:37 GMT<![CDATA[Reply to Crispy Pork Belly on Fri, 15 Jul 2011 10:46:54 GMT]]>

SMH FOREST:
jtoh:

[quote=\"SMH FOREST\"]Hi there.. just saw this recipe and is so keen to try out the german pork belly...


Btw, how does a roasting tin looks like?? I tried google but am not sure if its what i've seen.. cos' most indicate it as a roasting pan!! Gosh.. am feeling so hungry reading this recipe!!

I think they're the same thing.

Oh... is it the same like a baking tin? Those square types? hahaha.. thinking if can improvise rather than to buy another tin... :p[/quote]Roasting trays are 2-3 inches high, with a rack fitted into it so that juices from your roast will drip into the tray.

I suppose you could use your baking tin with a rack. But will the meat smell persist in the baking tray?

]]>https://forum.kiasuparents.com/post/491170https://forum.kiasuparents.com/post/491170Fri, 15 Jul 2011 10:46:54 GMT<![CDATA[Reply to Crispy Pork Belly on Fri, 15 Jul 2011 06:22:32 GMT]]>

jtoh:
SMH FOREST:

Hi there.. just saw this recipe and is so keen to try out the german pork belly...


Btw, how does a roasting tin looks like?? I tried google but am not sure if its what i've seen.. cos' most indicate it as a roasting pan!! Gosh.. am feeling so hungry reading this recipe!!

I think they're the same thing.

Oh... is it the same like a baking tin? Those square types? hahaha.. thinking if can improvise rather than to buy another tin... 😛

]]>https://forum.kiasuparents.com/post/490479https://forum.kiasuparents.com/post/490479Fri, 15 Jul 2011 06:22:32 GMT<![CDATA[Reply to Crispy Pork Belly on Fri, 15 Jul 2011 04:36:20 GMT]]>

SMH FOREST:
Hi there.. just saw this recipe and is so keen to try out the german pork belly...


Btw, how does a roasting tin looks like?? I tried google but am not sure if its what i've seen.. cos' most indicate it as a roasting pan!! Gosh.. am feeling so hungry reading this recipe!!
I think they're the same thing.

]]>https://forum.kiasuparents.com/post/490309https://forum.kiasuparents.com/post/490309Fri, 15 Jul 2011 04:36:20 GMT<![CDATA[Reply to Crispy Pork Belly on Fri, 15 Jul 2011 04:18:29 GMT]]>Hi there… just saw this recipe and is so keen to try out the german pork belly…


Btw, how does a roasting tin looks like?? I tried google but am not sure if its what i’ve seen… cos’ most indicate it as a roasting pan!! Gosh… am feeling so hungry reading this recipe!!

]]>https://forum.kiasuparents.com/post/490255https://forum.kiasuparents.com/post/490255Fri, 15 Jul 2011 04:18:29 GMT<![CDATA[Reply to Crispy Pork Belly on Wed, 16 Mar 2011 15:56:02 GMT]]>I usually add enough stock to almost cover all the vege, but not completely cover them.

]]>https://forum.kiasuparents.com/post/381328https://forum.kiasuparents.com/post/381328Wed, 16 Mar 2011 15:56:02 GMT<![CDATA[Reply to Crispy Pork Belly on Wed, 16 Mar 2011 15:50:21 GMT]]>

jtoh:
Hi pecalis, for your German recipe, you said to add stock to keep the pork moist. Will any stock do? Also, when we first begin roasting, we just place the pork on the onion etc without any liquids/stock right? Then only after 1 hour do we add stock? Do we pour the stock over the pork or just over the vegetables? And how much stock do we use? Thanks!!


Sorry for late reply. Any stock will do - I've used chicken stock, or oyster sauce plus water or stock from knorr cubes too. All work out fine.

Yes, add stock only after an hr of roast and pour only over the vege and NOT the pork skin.

Sometimes, when the tomatoes get a little burnt, I'll remove everything and the just grill the meat in another smaller baking tray. It seems to get the skin to bubble (thus crispy), can also add a little butter over the skin and between the score lines before cranking up to 220 deg C. At this point, you need to watch your oven so as not to burn the meat/skin.

I personally prefer the 2nd recipe as it seems easier to me and success rate higher - from my own experience.

]]>https://forum.kiasuparents.com/post/381327https://forum.kiasuparents.com/post/381327Wed, 16 Mar 2011 15:50:21 GMT<![CDATA[Reply to Crispy Pork Belly on Wed, 16 Mar 2011 15:30:40 GMT]]>

jce:
I've tried leaving in the fridge before but the pork doesn't come out crisp because there is still \"wetness\" on the skin. So far, it's been alright leaving the meat outside.

Thanks jce. I was just concerned about leaving uncooked meat out. But if you've been doing it all this time I guess it's alright.

]]>https://forum.kiasuparents.com/post/381322https://forum.kiasuparents.com/post/381322Wed, 16 Mar 2011 15:30:40 GMT<![CDATA[Reply to Crispy Pork Belly on Wed, 16 Mar 2011 14:41:32 GMT]]>I’ve tried leaving in the fridge before but the pork doesn’t come out crisp because there is still "wetness" on the skin. So far, it’s been alright leaving the meat outside.

]]>https://forum.kiasuparents.com/post/381293https://forum.kiasuparents.com/post/381293Wed, 16 Mar 2011 14:41:32 GMT