Dinner · 90 min · chinese

Crispy Roast Pork Belly

Pork belly does the heavy lifting here, with salt rounding it out. A Chinese dinner that takes 90 minutes, start to finish. The macros do the talking: 30g protein, 2g carbs, and 60g fat in every 680-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 lb Pork belly
• 2 tbsp Salt
• 1 tsp Five-spice powder
• 2 tbsp White vinegar
• 1 tsp Sugar

Steps

1. Score the meat side in a crosshatch and rub with five-spice, sugar, and half the salt. Keep the skin side dry and salt-free for now.
2. Simmer the belly skin-side down in water 15 minutes, then chill. Prick the skin all over with a fork — hundreds of tiny holes — and brush with vinegar.
3. Pack the remaining salt in a thick crust over the skin and roast at 400 degrees for 40 minutes. The salt draws out the last moisture.
4. Scrape off the salt crust, raise the heat to 450, and roast 20 minutes more until the skin blisters into crackling.
5. Rest 10 minutes, then chop into bite-sized pieces. Listen for the crackle when you cut — that sound is the whole dish.

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