Pork belly is a delicious and versatile cut of meat that can be cooked in a variety of ways. One popular dish that showcases the rich, succulent flavor of pork belly is Mao pork belly. Here is the ultimate guide to cooking perfect Mao pork belly.
Choosing the right cut of meat
Select a piece of pork belly with a good balance of meat and fat. Look for a cut that is evenly marbled and thick, as this will ensure a juicy and tender final dish.
Preparing the pork belly
Start by scoring the skin of the pork belly with a sharp knife. This will help the fat render and crisp up during cooking. Rub the pork belly with a mixture of salt, sugar, and Chinese five spice powder, making sure to thoroughly coat the meat.
Cooking the pork belly
Place the pork belly in a roasting pan, skin side up, and cook in a preheated oven at 375°F for about 1-1.5 hours. Baste the meat with its own juices every 20-30 minutes to ensure even cooking and maximum flavor.
Crisping up the skin
Once the pork belly is cooked through and the meat is tender, turn the oven up to broil and crisp up the skin. Keep a close eye on the pork belly as it broils, as the skin can quickly burn if left unattended.
Serving the Mao pork belly
Once the skin is crispy and golden brown, remove the pork belly from the oven and let it rest for a few minutes before slicing. Serve the Mao pork belly with steamed rice, vegetables, and a drizzle of hoisin sauce for a delicious and satisfying meal.
In conclusion, cooking perfect Mao pork belly is simple with the right technique and attention to detail. By choosing the right cut of meat, preparing it properly, and cooking it with care, you can create a mouthwatering dish that will impress your family and friends. Enjoy!