Crispy Pork Belly Recipe
Crispy Pork Belly is a dish that’s all about the contrast between a crunchy, golden skin and tender, juicy meat underneath. The pork belly is seasoned simply, then cooked slowly…
Tip: save now, cook later.Crispy Pork Belly is a dish that’s all about the contrast between a crunchy, golden skin and tender, juicy meat underneath. The pork belly is seasoned simply, then cooked slowly to render out the fat and finish with a crisp finish that everyone loves. It’s a classic comfort food that feels like a special treat but is surprisingly easy to make at home.
I really enjoy making this recipe because it’s a little bit of a show-stopper yet doesn’t take forever if you know the trick — slow roasting and then turning up the heat at the end for that perfect crackling skin. I find that patting the skin dry and scoring it carefully before roasting helps get that amazing crunch every time. It feels like a small victory whenever I hear that satisfying crackle as I slice it up!
My favorite way to serve crispy pork belly is with some simple sides, like steamed rice and quick pickled veggies, to balance the richness. It’s great for a weekend dinner when you want something hearty but fun to eat, and it always gets people chatting about how good it tastes. I like to think of it as the kind of meal that brings friends and family together around the table for a relaxed, happy evening.
Key Ingredients & Substitutions
Pork Belly: The star of this recipe is pork belly with the skin on. Skin is key to get that crispy crackling. If you can’t find pork belly, pork shoulder can work but won’t crisp as well.
Sea Salt: Salt helps dry out the skin and draws moisture for crunch. Coarse salt works best, but kosher salt is fine too. Avoid fine salt which can dissolve too quickly.
Five-Spice Powder: This gives a warm, fragrant flavor. If you don’t have it, a mix of cinnamon, star anise, and cloves can be a suitable substitute.
Hoisin Sauce & Honey: These are optional for a sweet, glossy glaze. You can substitute honey with maple syrup or brown sugar for a similar effect.
How Do You Get Perfectly Crispy Skin on Pork Belly?
Getting the skin crispy can be tricky but these tips help a lot:
- Score the Skin: Lightly cut in a crosshatch pattern without slicing the meat. This lets fat render and skin crisp evenly.
- Dry the Skin: Pat the skin dry before salting. Then let it sit uncovered in the fridge for an hour or overnight to remove moisture.
- Salt Generously: Salt pulls out humidity and helps crispiness. Don’t skip this step!
- High Heat Roast First: Start roasting at a high temperature (425°F/220°C) to blister and crackle the skin.
- Lower to Cook Fully: Reduce heat to cook the meat slowly without drying out.
- Final Blast (Optional): Brush glaze and roast again to caramelize the skin if you like a sticky finish.
Following these steps will reward you with that satisfying crunch and tender pork every time.
Equipment You’ll Need
- Sharp knife – to score the pork skin carefully without cutting into the meat.
- Baking tray with a wire rack – lets the heat circulate around the pork for even cooking and crisping.
- Paper towels – great for drying the pork skin before salting to help get it crispy.
- Mixing bowl – for combining seasonings and marinating the pork belly meat.
- Basting brush – handy if you choose to glaze the pork skin at the end for a shiny finish.
Flavor Variations & Add-Ins
- Try rubbing the pork with smoked paprika and garlic powder for a smoky twist on the classic flavor.
- Add fresh thyme or rosemary under the pork while roasting for a fresh herbal aroma.
- Swap the five-spice powder for cumin and coriander for a warm, earthy flavor that’s a bit different.
- Toss in roasted garlic cloves or caramelized onions as a side for extra sweetness and depth.
Crispy Pork Belly Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900g) pork belly, skin on
- 1 tbsp sea salt (for the skin)
- 1 tsp black pepper
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp five-spice powder
For Optional Glazing:
- 1 tbsp hoisin sauce
- 1 tbsp honey or sugar
For Garnish:
- Fresh herbs or chives
- Thinly sliced garlic or onion
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 1.5 to 2 hours of roasting and resting. The key is the cooking time to tenderize the pork while finishing with a high heat to crisp the skin beautifully.
Step-by-Step Instructions:
1. Prepare the Pork Belly:
First, pat the pork belly skin dry with paper towels. Using a sharp knife, carefully score the skin in a crosshatch pattern without cutting into the meat below. This will help the fat render and the skin crisp nicely.
2. Season the Meat:
On the meat side of the pork belly, rub black pepper, five-spice powder, minced garlic, soy sauce, and a little vegetable oil evenly. Avoid seasoning the skin at this stage.
3. Dry the Skin:
Sprinkle sea salt generously over the pork skin. Place the pork belly uncovered in the fridge for at least 1 hour or overnight if you have time. This step dries out the skin, which is important for achieving crispiness.
4. Roast the Pork Belly:
Preheat the oven to 425°F (220°C). Place the pork belly on a wire rack set over a baking tray, skin side up. Roast for 30 minutes to blister and start crisping the skin.
Then lower the oven temperature to 325°F (160°C) and continue roasting for another 1 to 1.5 hours until the meat is tender.
5. Optional Glaze and Final Crisp:
If you like, mix hoisin sauce with honey or sugar. Brush the glaze evenly over the pork skin, then roast for another 10 minutes at 425°F (220°C) to caramelize and add a shiny, flavorful finish.
6. Rest and Serve:
Remove the pork belly from the oven and let it rest for 10 minutes. Slice it into portions and garnish with thinly sliced garlic or onion and fresh herbs or chives.
Serve with steamed greens, rice, or your favorite sides for a delicious meal everyone will enjoy!
Can I Use Frozen Pork Belly for This Recipe?
Yes, you can! Just make sure to completely thaw the pork belly in the refrigerator overnight before cooking. Pat the skin dry thoroughly before scoring and seasoning to get the best crispy texture.
How Do I Store Leftover Crispy Pork Belly?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) to help keep the skin crispy rather than microwaving, which may make it soggy.
Can I Prepare the Pork Belly Ahead of Time?
Absolutely! You can score, season, and salt the pork belly a day ahead, then keep it uncovered in the fridge to dry the skin. When ready, roast it according to the recipe’s instructions for that perfect crackling.
What Can I Substitute for Five-Spice Powder?
If you don’t have five-spice powder, try mixing cinnamon, star anise, cloves, and a pinch of fennel or ginger as a simple alternative to capture some of those warm, aromatic flavors.
