Recipe
Bring a plate, this crispy pork belly plate
Unlock perfectly crisp crackling and tender pork every time with this simple, reliable method that’s all about smart prep and great flavour.
By Stephanie Feher
Crispy pork belly was one of the first dishes I learned to make after moving out of home. There’s something so rewarding about its ability to impress, its versatility and how reliably crisp it is when prepared correctly. While there are many ways to prepare it – from the salt crust method to quick air fryer hacks – I find myself coming back to this classic method.
There’s a level of care and thought that yields a thin, crispy crackling with tender, juicy, flavourful pork beneath. Choose pork belly with smooth, unwrinkled skin, a balanced fat-to-meat ratio and even thickness. Proper preparation is crucial as moisture is the enemy of crispness. Using a meat tenderiser or skewer to pierce the skin helps the fat render evenly, preventing puffing and giving you uniform, crunchy crackling.
This dish shines when you serve it in an interactive way. I love pairing it with fresh greens and pickles to cut through the richness. It encourages everyone to build their perfect bite. But it’s also a solid recipe to serve however you want.
Ingredients for crispy pork belly plate recipe
Make ahead:
Confit garlic can be made up to 2 weeks ahead.
Ssamjang can be made up to 1 week ahead.
Prepare pork belly and refrigerate overnight, or up to 2 days.
On the day:
Roast pork (allow 41/2 hours)
Plate up just before serving.
(serves 4 –6)
Prepare the pork belly:
2 kg (4 lb 8 oz) piece boneless, skin-on pork belly
2 teaspoons salt
3 teaspoons vodka
How to make for crispy pork belly plate recipe
Place pork, skin-side down, in a large saucepan. Fill with water to submerge pork. Gently simmer over medium heat for 2–4 minutes to render some fat from skin, which helps with crispiness. Transfer pork to a bowl of cold water to cool. Pat dry thoroughly with paper towel. Using a meat tenderiser, skewer or fork, pierce skin all over.
Evenly sprinkle skin with salt, rub in, then rub in vodka. Place the pork, uncovered, on a wire rack set over a tray. Refrigerate for 24–48 hours.
Roast the Pork Belly:
Remove the pork from the fridge and bring back to room temperature. Preheat the oven to 140°C (275°F) fan-forced. Place pork on a large sheet of foil in a roasting pan. If the pork is uneven, use small balls of foil underneath to level it and ensure the skin is flat. Fold up the sides of the foil around the pork, leaving skin exposed.
Crimp corners to secure. Roast pork for 2½ hours, then remove from oven and increase to 240°C (475°F). Once it has reached temperature, roast the pork for another 20–30 minutes, rotating pan every 5–10 minutes for even crisping. Watch closely to avoid burning. Remove from oven. Rest for 30–60 minutes.
To Serve:
1 bunch perilla leaves
1 oak lettuce, leaves separated
Coriander (cilantro) leaves
Ssamjang (see Hot tipz)
Confit garlic (see Foundations, p.197)
Large red chillies, sliced
Store-bought kimchi
Slice the pork into bite-sized pieces, ensuring each slice has a portion of crispy crackling. On a large serving plate, arrange the perilla and oak lettuce leaves, pork, coriander, ssamjang, confit garlic, sliced chilli and kimchi.
To make ssamjang, mix 2 tablespoons doenjang, 1 tablespoon gochujang, 1 tablespoon sesame oil, 1 minced garlic clove, ½ teaspoon honey and ¼ minced brown onion in a bowl. It will keep for up to a week.
Images and text from Lucky Dragon Supper Club by Stephanie Feher, photography by Rob Palmer Murdoch Books RRP $39.99
Citro may receive a small commission at no cost to you on any orders placed using the book link in this article.
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