Roasted Pork Belly recipe

Ingredients (approx. 8–10 portions)

1 whole pork belly, skin on Coarse sea salt Seasoning Salt Sugar Chinese five-spice powder White pepper Shaoxing wine

Preparation

1 Place the pork belly uncovered in the refrigerator overnight to dry the skin thoroughly. Dry skin is essential for achieving crisp crackling. 2 Score the skin in a 1 cm checkerboard pattern, taking care not to cut into the meat. 3 Rub the meat side with a mixture of salt, sugar, Chinese five-spice powder, white pepper, and a splash of Shaoxing wine. 4 Generously cover the skin with coarse sea salt. 5 Insert a core temperature probe into the thickest part of the meat before cooking.

Cooking steps in Invoq oven

Preheat – Steam – 110°C – 10 minutes

Insert product when alarm sounds

Steam – 100°C – 10 minutes

CombiSpeed – 170°C – 50% humidity – 100% fan – until core temperature reaches 45°C

CombiSpeed – 175°C – 25% humidity – 100% fan – until core temperature reaches 65°C

CombiSense – 220°C – 15% humidity – 100% fan – until core temperature reaches 75°C

Convection – 220°C – open exhaust – 100% fan – 10 minutes

(or until the crackling has puffed and turned golden and crisp)

Recommended Tray

Imperial® tray 20 mm

Resting & Serving

Remove the pork belly from the oven and allow it to rest for 15 minutes. Slice along the score marks through the meat. Apply firm pressure when cutting through the crackling to maintain clean portions.

Sébastien Monjoin

Sales & Culinary Support

Roasted Pork Belly

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