Ingredients
- 1 kg TenderBites Kasim Skin-On (pork belly with skin)
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1 tbsp soy sauce
- 2 tbsp calamansi juice (or lemon juice)
- 2 tbsp olive oil
- 1 tbsp vinegar (for boiling)
- 1 large onion, quartered
- 4 cloves garlic, crushed
- 2 sprigs rosemary or thyme (optional)
- 2 cups water (for boiling)
Bring the perfect balance of crispy skin and tender meat to your table with this Crispy Skin-On Kasim Belly recipe. This dish combines the rich flavors of pork with a golden, crispy skin, making it an ideal option for weeknight dinners or casual family gatherings. It’s easy to prepare and delivers big on taste.
Preparation
- Boil the Pork Belly:
In a large pot, add the pork belly, water, vinegar, garlic, onion, and rosemary (if using). Bring to a boil over medium heat, then lower the heat and simmer for 30–40 minutes until the pork is tender. Skim off any scum that rises to the surface. - Prepare the Skin:
Once the pork is cooked, remove it from the pot and let it cool slightly. Pat the skin dry with paper towels to ensure it crisps up well later. Score the skin lightly with a sharp knife in a crosshatch pattern (be careful not to cut too deep into the meat). - Season the Meat:
Rub the pork belly with soy sauce, calamansi juice, black pepper, and sea salt. Make sure to get the seasoning into the scores of the skin for extra flavor. - Crisp the Skin:
Heat olive oil in a large pan over medium-high heat. Place the pork belly skin-side down and cook for 4–5 minutes until the skin starts to crisp up and turn golden brown. Flip the pork belly and cook for an additional 2–3 minutes on the meat side. - Finish in the Oven:
Preheat the oven to 200°C (400°F). Transfer the pork belly to the oven, placing it on a baking sheet lined with parchment paper. Roast for about 20 minutes, or until the skin is perfectly crispy and the meat is tender. - Serve:
Allow the pork belly to rest for a few minutes before slicing into portions. Serve with steamed rice, pickled vegetables, or a fresh tomato salad for a balanced meal.
Cooking Tips
- For extra crispy skin: After scoring the skin, rub a little more salt into the scores to draw out moisture, which will help the skin crisp up more.
- Rest before slicing: Let the pork belly rest for a few minutes after roasting to allow the juices to redistribute, ensuring a tender bite.
- Serve with a dipping sauce: A side of spicy vinegar or soy-vinegar dipping sauce works perfectly with this crispy dish.
- Alternative seasoning: You can experiment with adding a bit of brown sugar or honey to the seasoning mix for a slight sweetness that balances the saltiness.
