Slow Roasted Crispy Pork Belly
3 to 4 pounds (1.4 to 1.8 kilograms) whole slab of skin-on pork belly (*Footnote 1)
1/2 to 1 teaspoon salt, depending on the size of the pork belly (*Footnote 2)
1/2 cup light soy sauce (or soy sauce, or tamari for gluten-free)
1/4 cup oyster sauce (*Footnote 3)
1/4 cup Shaoxing wine (or dry sherry for gluten-free)
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon coarsely ground black pepper powder
1/2 teaspoon five-spice powder
Mustard, Sriracha hot sauce (or other hot sauce), or plum sauce
Choose a shallow dish large enough to hold the pork belly (I used a baking dish). Add all the marinating ingredients and stir to mix well.
Pat the skin of the pork belly with a paper towel to dry completely. Score the skin into a crosshatch pattern using a sharp knife. Try to cut through the skin without piercing the fat.
Carefully transfer the pork into the shallow dish with the marinade. The marinade should come up to the sides of the pork but not touch the skin. Let it marinate in the fridge uncovered overnight or for up to a day.
Preheat oven to 400 degrees F (200 C). Line a baking sheet with aluminum foil for easy cleaning. Place a wire rack on top and then place the pork on the rack.
Evenly spread a layer of salt to cover the pork skin entirely.
Cook at 400 F (200 C) for 30 minutes. Then lower the oven temperature to 300 F (150 C). Bake for another 2 hours.
Raise the oven temperature to 450 F (230 C) and roast for another 30 to 45 minutes, until the skin completely crisps up.
Move the pork onto the kitchen counter and loosely cover with aluminum foil. Slash a cross on top of the foil to let out steam so the crackling will remain crispy. Rest for 10 to 15 minutes before serving. Alternatively, you can place the pork in the oven on the lowest setting if you won’t serve it immediately.