Crispy Roasted Pork Belly

Ingredients:

• 3 kg pork belly with skin, boned (The pork belly has a perfect balance of fat, meat, and skin for crisping.)

Brush-On Glaze (For Skin Prep):

• ½ tsp bromelain powder (Natural enzyme from pineapple that tenderizes the meat safely and quickly.)

• 3 tbsp salt (Draws moisture out of the skin for a crispy result.)

Marinade (For Flavoring the Meat):

• 1 tbsp garlic, cooked and minced (Rich, mellow garlic flavor.)

• 1 tbsp garlic, minced (Adds bold, fresh garlic aroma.)

• 2 tbsp granulated sugar (Balances savory flavors with a hint of sweetness.)

• 4 tbsp salt (Enhances the flavor and tenderizes the meat further.)

• 1 tbsp chicken powder (Boosts umami taste.)

• ½ tbsp five-spice powder (Aromatic blend of warm spices like star anise and cloves.)

Method with Bromelain Tenderizing

Step 1: Prep and Tenderize the Pork Belly

1. Wash and dry the pork belly thoroughly with a paper towel.

2. Sprinkle the ½ tsp bromelain powder evenly over the meat side only (not the skin) and rub it gently. Let the pork belly sit for 15–20 minutes.

3. Rinse the pork belly under running water to remove any excess bromelain and pat it completely dry.

   
   

   Why? Bromelain tenderizes the meat by breaking down proteins. Limiting the time to 15–20 minutes ensures the meat softens but doesn’t become mushy.

Step 2: Marinate the Meat

1. Rub the marinade ingredients (garlic, sugar, salt, chicken powder, and five-spice powder) onto the meat side only. Avoid touching the skin.

2. Flip the pork belly and brush the skin with the glaze (salt only).

3. Place the pork belly in the refrigerator uncovered for at least 2 hours to allow the skin to dry.

   
   

   Why? Drying the skin in the fridge removes moisture, which is critical for achieving crispy skin.

Step 3: Prick the Skin and Roast

1. Use a fine steel needle or fork to prick the skin evenly. Be careful—prick harder where the skin is thick and gentle where it’s thin.Why? Pricking allows fat to render (melt) and escape through the holes, creating the bubbly, crispy skin texture.

2. Preheat the oven to 200°C. Place the pork belly on a rack in a roasting pan and roast for 10 minutes.

Step 4: Blast with High Heat for Crisping

1. Increase the oven temperature to 280°C and roast for 15–20 minutes until the skin turns golden and starts to blister.

2. If the oil begins to sweat through the skin, reduce the oven temperature to 120°C. Cover the pork with aluminum foil and roast for another 25–30 minutes.

   
   

   Why? High heat crisps the skin quickly, while low heat ensures the meat cooks gently without drying out.

Step 5: Cool and Finish

1. Remove the pork belly from the oven and let it cool for 5–10 minutes.

2. Use a knife to scrape off any burnt parts of the skin. Slice and serve the crispy pork belly.

   
   

   Why? Cooling helps the juices settle in the meat, and scraping removes any bitterness from charred skin.

Why Bromelain Works

Bromelain, the natural enzyme in pineapple, tenderizes the pork belly quickly by breaking down tough protein fibers.

• Short marination (15–20 minutes): Prevents the meat from becoming mushy.

• Rinsing off excess: Ensures there’s no lingering pineapple flavor.

• Cooking heat: Deactivates the bromelain, leaving only perfectly tender meat behind.

Final Tips for Success

1. Always pat the skin dry for maximum crispiness.

2. Limit bromelain marination to 20 minutes for controlled tenderizing.

3. Monitor the oven heat closely to prevent burning.