Pork with extra-crispy skin is often seen in Asian rotisseries. I’ll give you the recipe for a delicious result at home: pork cooked just right, juicy and richly flavored, with a super-crispy skin for those who love it.<\/p> \n

You’ll need pork belly, and of course you can remove the fat as you like once it’s on the plate. Delicious with rice and a few vegetables, just to clear your conscience!<\/p> \n \n

La recette pour un carr\u00e9 de poitrine de porc :<\/h3> \n\r\n

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• 1 pork belly with skin, size of your choice<\/li> \n\r\n\r\n \n
• 5 flavors” spices<\/li> \n\r\n\r\n \n
• Chinese wine<\/li> \n\r\n\r\n \n
• salt<\/li> \n\r\n\r\n \n
• white pepper<\/li> \n\r\n\r\n \n
• crystal white vinegar<\/li> \n\r\n\r\n \n
• 300g coarse salt (adapt to size of meat)<\/li> \n<\/ul>\r\n\r\n
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  Les questions sur cette recette : <\/h3>\r\n

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  1. Can this recipe be prepared in advance?<\/b><\/li>\r\n<\/ol>\r\n
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     • Yes, you can prepare the pork belly in advance and reheat it in the oven to keep it crisp.<\/span><\/li>\r\n<\/ul>\r\n
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       1. How do you get really crispy skin?<\/b><\/li>\r\n<\/ol>\r\n
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          • Prick the skin without touching the flesh and apply a layer of vinegar, followed by a generous layer of coarse salt to ensure ultra-crisp skin.<\/span><\/li>\r\n<\/ul>\r\n
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            1. Can I use other spices?<\/b><\/li>\r\n<\/ol>\r\n
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               • Of course! You can experiment with different spices such as smoked paprika or herbes de Provence to vary the flavours.<\/span><\/li>\r\n<\/ul>\r\n
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                 1. What accompaniments go well with this dish?<\/b><\/li>\r\n<\/ol>\r\n
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                    • Serve pork belly with plain rice, green vegetables or a salad for an (almost!) balanced meal.<\/span><\/li>\r\n<\/ul>\r\n
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                      1. How to prevent meat from becoming too fatty?<\/b><\/li>\r\n<\/ol>\r\n
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                         • You can remove the fat after cooking to suit your taste, without losing the flavor and crispy texture.<\/span><\/li>\r\n<\/ul>\r\n\r\n<\/div>\r\n\r\n

                           La pr\u00e9paration :<\/h3>\r\n \n

                           For this recipe, choose the size of meat you prefer. Just ask for the pork belly, with skin.<\/p> \n

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                           This is the Chinese wine I use for this recipe. This is not a drinking wine, but a cooking wine.<\/p> \n

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                           For the “5 flavors” or “5 spices” blend, you’ll find it in Asian grocery stores. Not to be confused with “4 spices” for gingerbread!<\/p> \n

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                           Turn the breast over onto a board, flesh side down. Drizzle Chinese wine over the entire surface (not the skin). Sprinkle with 5-flavour spices, salt and white pepper. Once again, only on the flesh side.<\/p> \n

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                           Turn the meat over onto a piece of aluminum foil (or 2 overlapping pieces if the piece of meat is too large).<\/p> \n

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                           Close the foil around the meat, leaving only the skin visible.<\/p> \n \n

                           Prick the skin with the tip of a knife, or a metal skewer. Only prick the skin, not the flesh. Otherwise, the meat will release juices and prevent the skin from becoming crispy afterwards. You have to prick everywhere, which is a bit tiring. I made holes every 5mm or so.<\/p> \n

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                           Wipe the skin with absorbent paper.<\/p> \n

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                           Then brush white spirit vinegar all over the skin.<\/p> \n

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                           Then pour coarse salt over the entire surface of the skin, to a good thickness. I used about 250g of coarse salt for the piece I had.<\/p> \n

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                           A generous crust of coarse salt is essential.<\/p> \n

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                           La cuisson<\/h4> \n

                           Then bake for 1 hour at 180\u00b0C.<\/p> \n

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                           Let the meat cool, then remove all the salt – without rinsing! Scrape with a knife as much as possible. Return the meat, skin side up, to the pan without the foil.<\/p> \n

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                           Set the oven to the “grill” function only. Do not place the dish too close to the heating elements, but approximately in the first third of the bottom of the oven. Grill for about 30 minutes, depending on your oven and the meat, which must not burn. The skin will “blow” and become extra-crispy.<\/p> \n

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                           Take out the meat and cut the skin with a saw, then the flesh underneath with a knife.<\/p> \n

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                           Enjoy it straight away with plain rice and a few green vegetables!<\/p> \n \n

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                           Poitrine de porc extra-croustillante<\/h2>\n

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                           On voit souvent le porc \u00e0 la peau extra-croustillante dans les r\u00f4tisseries asiatiques. Je vous donne la recette pour obtenir un r\u00e9sultat d\u00e9licieux \u00e0 la maison, \u00e0 savoir un porc cuit juste comme il faut, juteux et riche en parfums, avec une peau archi-croustillante pour celles et ceux qui en sont friands.<\/span><\/div>\n

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