crispy pork belly

Here’s a classic, foolproof recipe for Crispy Pork Belly — with juicy, tender meat and a perfectly blistered, crackling skin. This method uses simple ingredients and a combination of slow roasting and high heat to guarantee that golden, crispy finish every time.

Ingredients

2 to 2.5 lb (900 g–1.1 kg) pork belly, skin on
1 tablespoon white vinegar or rice vinegar
1 tablespoon salt (for the skin)

For the seasoning (meat side):

1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry) — optional
1 teaspoon five-spice powder
½ teaspoon white pepper
½ teaspoon salt
3 cloves garlic, minced (optional for extra flavor)

Instructions

1. Prepare the pork belly

Pat the pork belly dry with paper towels.
Using a sharp knife or meat skewer, poke holes all over the skin, being careful not to cut into the meat. This helps the fat render and the skin crisp up.
Flip the pork belly over and score the meat side lightly in a crosshatch pattern.

2. Season the meat side

Rub the soy sauce, five-spice powder, white pepper, salt, and garlic (if using) into the meat side only.
Wipe the skin clean with paper towels — keep it completely dry.
Brush a thin layer of vinegar over the skin, then sprinkle a layer of salt on top.
Place the pork belly, skin side up, uncovered on a tray and refrigerate overnight (8–12 hours) to dry out the skin.

3. Roast the pork belly (first stage – slow cook)

Preheat oven to 160°C (320°F).
Line a baking tray with foil and place a wire rack on top.
Put the pork belly on the rack, skin side up.
Roast for 1½ hours, until the meat is tender and the fat is beginning to render.

4. Crisp the skin (second stage – high heat)

Increase oven temperature to 240°C (465°F).
Brush off excess salt from the skin.
Roast for another 25–35 minutes, or until the skin is puffed, golden, and blistered.
- Rotate the pan halfway through if needed for even crisping.
If certain spots aren’t crisping, you can broil (grill) for 2–3 minutes — watch closely to prevent burning.

5. Rest and serve

Let the pork belly rest for 10 minutes before slicing.
Cut into bite-sized pieces using a sharp knife or cleaver.
Serve hot with dipping sauces.

Dipping Sauce Ideas

Classic Asian Style: Soy sauce + rice vinegar + chopped chili + garlic
Sweet Style: Hoisin sauce or plum sauce
Western Style: Honey mustard or apple sauce

Tips for Perfect Crackling

The skin must be completely dry before roasting — this is the key to crispiness.
Do not cover the pork belly while cooking. Moisture will ruin the crackling.
If air-drying overnight isn’t possible, dry it with a hairdryer for 5–10 minutes before roasting.
Resting after roasting helps retain juices and makes slicing easier.

Would you like me to give you the Air Fryer version (faster and extra crisp) or the Chinese-style roasted version (like siu yuk from Cantonese restaurants)?

Crispy Pork Belly