Bring a large pot of water to a boil, add the pork, and simmer for approx. 10 minutes. When cool enough to handle, rub the sides and the bottom with dark soy sauce. DO NOT cover the skin<\/em><\/strong>, as the soy sauce will burn in the oven. Rub the sides and bottom with a generous amount of five-spice and a good amount of salt. Rub the skin with salt only. After the initial cooking, the skin is very soft and can be scored into a grid pattern, if you so desire. Make sure to cut the skin only, not into the meat.<\/p>\n\n\n\n Place your pork in the fridge for several hours or overnight, uncovered, to let the skin dry out. Make sure there are no soy sauce drippings on your plate.<\/p>\n\n\n\n When you’re ready to go, preheat your oven to 125\u00b0 to 160\u00b0 C (260\u00b0 to 320\u00b0 F). Don’t go any higher, or your roast will burn. Put the pork on an oven rack in the center<\/strong> of your oven and be sure to place a baking pan underneath to catch the drippings.<\/p>\n\n\n\n Depending on the thickness, at 125\u00b0 C this will take three to three and a half hours; at 160\u00b0 C it should be well done in about two hours. In true cowboy style, I prefer the slower way.<\/p>\n\n\n\n When your roast is done, turn the heat up to 220\u00b0 C (430\u00b0 F) and use the grill\/broil option, if your oven has it. Lightly brush the skin<\/strong> with some of the drippings from the pan beneath. This will help the skin to pop.<\/p>\n\n\n\n At this point, keep a close eye on your roast through the oven window. The time span between ‘perfectly popped and crispy’ and ‘totally burned’ is very, very narrow.<\/p>\n\n\n\n Remove it from the oven, wrap it in aluminum foil, and let it rest for about ten minutes.<\/p>\n\n\n\n In the meantime, cut up some bok choy and stir-fry it with a few spoonfuls of the bacon drippings. When you’re almost done, add salt to taste. Serve with steamed white rice.<\/p>\n\n\n\n Bon Appetit!<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Today I want to discuss a true staple food in cowboy cuisine, and the basis of every healthy nutrition: belly pork. Should I ever publish a cookbook, it will most likely be something like ‘100 Variations of Belly Pork’. Here’s a preview and a personal favorite: Chinese Style Belly Pork. The preparation is extremely simple, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1445","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t![\"\"](\"https:\/\/www.filmposter.net\/blog\/wp-content\/uploads\/2026\/09\/porkbelly1.jpg\")
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