Asian Pork Belly Rub

Ingredients & ratio

tsp = teaspoon / cucchiaino · tbsp = tablespoon / cucchiaio

Higher brown sugar ratio builds the caramelized crust characteristic of this rub

Preparation

1. Mix all ingredients in a bowl.
2. Score the pork belly skin in a crosshatch pattern if cooking skin-on.
3. Apply generously on all surfaces of the cold pork from the fridge.
4. Rest in the fridge uncovered for 4–8 hours.
5. Cook straight from cold.

Notes

Chinese five spice (star anise, cloves, cinnamon, Sichuan pepper, fennel seeds) is the key ingredient. Pre-made blends are fine. Pairs exceptionally well with an Asian hoisin glaze applied in the final 15 minutes.