Crispy Roasted Pork Belly 6 Steps
Prep the pork belly: score the pork belly skin by making incisions running lengthwise on the skin of the pork, approximately 1 cm apart, cutting about 1/2 cm deep into the fat. Then flip the pork belly over to the flesh side and make incisions the same width and depth as the skin except in a cross diagonal pattern. This will help the cure really penetrate and flavor the meat. Set aside.
In a small mixing bowl, combine the kosher salt, dark brown sugar, five spice powder and orange zest, mix until even. Begin rubbing all of the cure mixture onto the skin side as well as the flesh side of the pork belly. Make sure to really massage into all of the incisions. Place in a shallow baking dish or tray over a wire rack and allow to cure in the fridge for 24 hours.
The next day remove the cured pork belly from the fridge and rinse off the cure, pat dry with a paper towel, return to the same wire rack lined tray and allow to air dry in the fridge overnight.
The next day place the dried pork belly on a wire rack over a roasting pan, fill the pan underneath the pork with hot water approximately 1 inch up the sides. Begin roasting the pork belly in a preheated 275°F for 2 ½ hours.
Remove from the oven and turn the heat to 450°F. Brush the skin of the pork with the canola oil and sprinkle lightly with kosher salt. Return to the oven and continue to roast for an additional 20-30 minutes or until the skin has puffed and crisped nicely.
Remove from the oven, allow to rest on the rack for 20-30 minutes before slicing. Serve with sliced cucumber and hoisin sauce.