One of the most popular dishes that some people say “No” to is Farmhouse Crispy Pork Belly.
When I was young I was really curious how to make the perfect crispy pork belly. I turned to my grandma and she agreed to trade secret in exchange for housework. I learned but it was not nearly perfect like the way I imagined. Not until NOW that I figured out how to make the perfect Crispy Pork Belly.
Portion for 4 people
Preparation time 8 hours
Skin on Pork belly 10 lbs (organic for the best result and look for less fat between skin and meat)
Ginger 1 head (about 8-10oz)
Lemongrass 2 each
Asian Vanilla 4 each (pandan)
Rice vinegar 1 cup
Whole white paper 1 tbs
Sea Salt 1/2 cup
Canola oil 4 cups
Let’s start the kitchen 👨🍳👨🍳👨🍳
Farmhouse’s Crispy Pork Belly
Clean the pork belly and sharp the skin then rinse with water. Drain well and make sure you put it out at room temperature at least 1 hour before cook. It will release all blood and liquid out.
Big pot with 1/3 water. Put ginger, lemongrass, Asian vanilla, pepper and 4 tablespoon of salt. Bring up to boil.
Put the clean pork belly with a medium heat for 45 minutes. Poke the skin with bamboo stick or using a fork to check if it go through easily.
Take the cook belly out to the sheet pan with rack and let it cool down about 5 minutes. Use a fork to poke a hole over the skin. The more you do the better crispy on the skin. After you finish, dry the pork belly with paper towel. Brush a skin with rice vinegar and dry it out with paper towels. Repeat it for3 time. Use a knife to cut 1/3 deep along the grain. 1/2 inch between the line.
Make sure you always keep the belly dry. Sprinkle with sea salt on both side of the pork belly but more on the skin. Air dry in the fridge for at least 6 hours.
Preheat oven to 300f then low down to 250f and put the pork belly for 1 hour then put 300f for 1/2 hour. Take it out and let it cool down about 10 minutes.
Large pan add canola oil with a high heat. Bring it up to 400f. Hold the pork belly over the pan then use the ladle to pour the hot oil over the skin. Repeat the method until you get a perfect crispy skin. 👨🍳👨🍳👨🍳
Cut, slices to serve immediately because it will be gone quickly 😁😁😁
I hope you have a wonderful crispy pork belly day.
By Chef Kasem Saengsawang
San Francisco, Oakland and Portland
Michelin Bib Gourmand 2016, 2017, 2018 and 2019