I am a big fan of pork rashers on the braai that have been marinaded and have recently experimented with a nice big slab of pork belly to get a big piece of crispy skin. This recipe is really very simple and the results are incredible. Crispy crackling and juicy meat fit for a king. You may need to ask the butchery at your supermarket to cut you a piece of belly, which they will do happily.
What you need
2kg slab of pork rasher meat (pork belly)
1 tablespoon sugar
1 tablespoon salt
1 tablespoon Chinese five-spice
1 teaspoon cinnamon
1 tablespoons white vinegar
2 tablespoons oil
The process
First take your slab of pork and score the skin diagonally with a very sharp knife.
Pour boiling water over the skin in a slow stream. The skin will shrink and allow it to crisp up nicely. Dry it thoroughly with a clean cloth.
Mix together all the rest of the ingredients in a bowl and rub it onto the surface of the skin. Get some into the lines created by the scoring. Use all of the dressing.
Place on a plate, cover with clingfilm and leave in the fridge overnight.
Heat your oven to 200 Celsius, place the pork on rack in a roasting pan in the middle of the oven and roast for 30 minutes.
Lift the meat closer to the top, turn the oven up to 220 celsius and roast for a further 10-15 minutes.
Remove from the oven and allow to rest for 10-25 minutes. It’s really important to do this otherwise when you cut it all of the juices will flow out and it will be left a bit dry.
Cut nice thick slices and chop into pieces.
Serve with apple sauce and sauté potatoes.
It looks great. I am going to try your recipe.
Can I season all over the pork rasher? Should I cover the roating pan or leave it open?
Thank’s Graham.
Hi Sarah, you can season all over, and you must leave it open. Enjoy it, have a lekker day G
Mmm this sounds good what can I use in place of 5 Chinese Spice?
Good old granular salt and pepper with a light sprinkle of cinnamon and chili powder then rub it all over the skin. Works really well. Cheers barbara
Tried it last night. Absolutely divine. Have to find the right butcher though as asking for a slab of pork belly left open mouths
Great stuff, I know, but they soon get to know you and what you need 😉
Thanks Tim, there is something about great crackling!
Nice post. Thank you for the info. Keep it up.