I decided to bless you sorry-ass readers with a recipe for Crispy Pork Belly because I know you can't resist the siren call of that perfectly crunchy, juicy, melt-in-your-mouth pork fat. You better not screw this up, this dish deserves all your goddamn attention. Can we talk about the sorry state of pork belly in restaurants these days? Some clueless chefs think they can just slap some half-assed seasoning on a flabby piece of fat, throw it in the oven, and call it a day. The audacity! If you're not going to treat pork belly with the respect and reverence it deserves, then get the hell out of the kitchen and let someone else who actually gives a shit take over. - 2 lb pork belly (make sure that shit is skin-on, none of that weak-ass skinless nonsense) - Salt (don't you dare use that iodized crap, get yourself some fucking kosher salt) - Pepper (freshly cracked, none of that pre-ground powdered bullshit) - 1 tbsp soy sauce (none of that low-sodium bullshit, go full-flavor or go home) - 1 tsp five spice powder (if you opt for the cheap stuff, I swear to god...) - 1 tbsp rice vinegar (don't even think about using regular vinegar, I'll find you) - 2 cloves of garlic, smashed (crush those little bastards) - 1 inch piece of ginger, sliced (if you even consider using powdered ginger, I'll hunt you down) 1. Start by scoring the skin of the pork belly with a sharp knife, making sure to cut through the skin but not all the way into the meat. Rub the entire pork belly with a generous amount of salt, pepper, soy sauce, and five spice powder. Let that bad boy marinate in the fridge for at least 4 hours, preferably overnight. 2. Preheat your oven to a blistering 450°F (232°C). Place the pork belly on a wire rack on top of a baking tray, making sure the skin is facing up. Roast that motherf*cker for about 30 minutes until the skin starts to blister and bubble. 3. Reduce the heat to 375°F (190°C) and continue roasting for another hour, until the skin is gloriously crispy and the meat is tender. 4. While the pork belly is doing its thing in the oven, mix together the rice vinegar, smashed garlic, and sliced ginger in a bowl. Once the pork belly is done, brush this mixture all over the top. 5. Let the pork belly rest for a few minutes before slicing it into perfect, mouth-watering pieces of crispy goodness. Serve that sh*t up and watch your guests lose their damn minds.

xoxo
The Very Fucking Angry Chef
posted on Wednesday, April 30 2025