Crispy Thai Pork Belly Recipe

Pork belly: A fatty cut of meat that becomes tender and flavorful when roasted.

Salt: Enhances the flavor of the pork and helps to draw out moisture from the skin.

White vinegar: Helps to achieve a crispy skin by breaking down the proteins on the surface.

Five-spice powder: A blend of spices that adds a unique and aromatic flavor to the pork.

Black pepper: Adds a touch of heat and enhances the overall flavor of the dish.

When scoring the pork belly, make sure to cut through the skin but not too deep into the fat layer. This allows the salt and vinegar to penetrate better, resulting in a crispier texture. Additionally, for an extra crispy skin, you can place the pork belly under a broiler for the last 5-10 minutes of cooking, but keep a close eye on it to prevent burning.

• Pork belly - Substitute with pork shoulder: Pork shoulder has a similar fat content and can achieve a comparable texture when cooked properly.

• Pork belly - Substitute with duck breast: Duck breast has a rich flavor and a good amount of fat, making it a suitable alternative for a crispy texture.

• Salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• Salt - Substitute with fish sauce: Fish sauce provides saltiness and an additional layer of savory complexity.

• White vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can add a slight fruity note.

• White vinegar - Substitute with rice vinegar: Rice vinegar is milder and slightly sweet, making it a good alternative for balancing flavors.

• Five-spice powder - Substitute with garam masala: Garam masala has a different but equally complex spice profile that can add depth to the dish.

• Five-spice powder - Substitute with curry powder: Curry powder offers a different but aromatic blend of spices that can complement the pork.

• Freshly ground black pepper - Substitute with white pepper: White pepper has a slightly different heat profile but can provide a similar spiciness.

• Freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of color, though it is spicier than black pepper.

• Allow the pork belly to cool completely after cooking. This helps to maintain its texture and flavor during storage.
• Wrap the pork belly tightly in aluminum foil or plastic wrap to prevent it from drying out and to protect it from absorbing other odors in the fridge.
• Place the wrapped pork belly in an airtight container to ensure maximum freshness.
• Store in the refrigerator for up to 3-4 days. For longer storage, consider freezing.
• To freeze, slice the pork belly into individual portions. This makes it easier to thaw only what you need.
• Wrap each portion in plastic wrap, then place them in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze for up to 2-3 months. For best results, use a vacuum sealer to remove as much air as possible.
• When ready to eat, thaw the pork belly in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat in a preheated oven at 180°c (350°f) for about 10-15 minutes, or until heated through and the skin is crispy again. Alternatively, you can reheat in an air fryer for a few minutes to regain the crispiness.
• For a quick option, reheat in the microwave on a microwave-safe plate, but note that this may not retain the crispiness of the skin.

• Oven Method: Preheat your oven to 180°C (350°F). Place the pork belly on a baking tray lined with aluminum foil. Cover the meat side with foil, leaving the crispy skin exposed. Reheat for about 15-20 minutes until the meat is warmed through and the skin is crispy again.

• Air Fryer Method: Set your air fryer to 180°C (350°F). Place the pork belly in the basket, ensuring the skin side is facing up. Reheat for 10-12 minutes, checking halfway through to ensure the skin remains crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the pork belly skin side down in the skillet. Cover with a lid to trap the heat and reheat for about 5-7 minutes. Flip the pork belly and heat for an additional 2-3 minutes until warmed through.

• Microwave Method: Place the pork belly on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes. For extra crispiness, you can then place the pork belly under a broiler for a couple of minutes.

• Steaming Method: If you prefer a softer texture, place the pork belly in a steamer basket over boiling water. Steam for about 5-7 minutes until heated through. Note that this method may soften the crispy skin.

• Oven: Preheats to 180°C (350°F) and roasts the pork belly to achieve a crispy skin and tender meat.

• Sharp knife: Scores the skin of the pork belly to help the fat render and the skin become crispy.

• Baking tray: Holds the pork belly during roasting, ensuring even cooking and crisping of the skin.

• Brush: Applies white vinegar to the skin, which helps in achieving a crispy texture.

• Measuring spoons: Measures out the salt, five-spice powder, and black pepper accurately for seasoning the pork belly.

• Cutting board: Provides a stable surface for scoring the pork belly and applying the seasonings.

• Tongs: Helps in handling the hot pork belly safely when removing it from the oven.

• Resting rack: Allows the pork belly to rest after roasting, ensuring the juices redistribute for a tender result.

• Carving knife: Slices the rested pork belly into serving portions.

Pre-score the pork belly: Scoring the pork belly in advance saves time when you're ready to cook.

Marinate overnight: Rub the spices into the meat the night before to enhance flavor and save prep time.

Use a meat thermometer: This ensures the pork belly is cooked perfectly without constant checking.

Preheat the oven: Make sure the oven is at the right temperature before you start cooking.

Rest before slicing: Let the pork belly rest for 10 minutes to make slicing easier and cleaner.