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Crispy Pork Belly Recipe

Chinese · Main course · 170 min total

This recipe yields ultra-crispy skin and tender, juicy meat with a simple salt rub and slow roasting technique.

Ingredients

• 2 lbs (900g) pork belly, skin on
• 1 tbsp kosher salt
• 1 tsp five-spice powder
• 1/2 tsp white pepper
• 1 tbsp rice vinegar
• 1 cup coarse sea salt (for salt crust, optional)

Instructions

1. Score the pork skin in a crosshatch pattern with a sharp knife, cutting just through the skin. Pat dry thoroughly.
2. Mix kosher salt, five-spice powder, and white pepper. Rub all over the meat side (not the skin) and into the scores.
3. Place pork belly skin-side up on a wire rack in a baking tray. Refrigerate uncovered overnight to dry out the skin.
4. Preheat oven to 350°F (175°C). Pour boiling water over the skin to tighten it, then pat dry. Brush skin with rice vinegar.
5. Roast for 1 hour. If using salt crust, pack coarse sea salt over the skin after 30 minutes, then continue roasting.
6. Increase oven to 450°F (230°C). Remove salt crust if used. Roast for another 30-40 minutes until skin is puffed and crispy.
7. Let rest for 10 minutes before slicing into thick pieces. Serve immediately.

Tips

• For extra crispy skin, let the pork belly air-dry in the fridge for up to 24 hours.
• Serve with steamed rice and a side of pickled vegetables or a light soy dipping sauce.
• Leftovers can be reheated in a hot oven or air fryer to restore crispiness.

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