- 2 lb pork belly
- 3 cups boiling water
For the Marinade
- 1/4 cup soy sauce
- 1/3 cup shaoxing rice wine
- 2 tbsp brown sugar
- 2 cloves garlic minced
The night before, score the pork belly skin, careful not to cut into the meat, but you do want to cut deeply into the skin. The skin is scored by slicing lines diagonally across, about 1 inch apart, and then slicing lines diagonally the opposite way. Over the sink, pour boiling water evenly across the skin. Then dry off skin with paper towels.
Mix marinade ingredients in a bowl and then pour into a rectangular pan that is big enough to hold the pork belly. Place pork belly into the container, making sure only the meat touches the marinade and the skin stays completely dry. If the marinade level is too high you can pour some of it out. Place in fridge, uncovered, overnight, so that the skin is able to dry out.
On the day of cooking, preheat oven to 350°F. Completely line a roasting pan with foil (this will make clean-up much easier). Pour 1 inch of water into the bottom of the pan. Place a wire rack on top of roasting pan to hold the pork belly. Place the pork belly on the wire rack. The pork belly will cook above the water, with the pork drippings dripping down below into the water. Make sure the pork belly is level (if one part is lower/shorter the skin will not cook evenly. if you have to, use something oven-safe to prop up a shorter part to keep it completely level). Place into the top half of oven. Bake for about 40 minutes until meat looks cooked.
Remove pork belly and increase oven temperature to 465°F. Bake for another approximately 20 minutes until skin is completely bubbly and crisp. Let pork belly cook a few minutes before cutting and serving.