Crispy Pork Belly Recipe
Crispy Pork Belly is a delicious dish featuring tender, juicy pork layered with a perfectly crunchy skin on top. The magic happens when the fatty, flavorful meat meets the crackling…
Tip: save now, cook later.Crispy Pork Belly is a delicious dish featuring tender, juicy pork layered with a perfectly crunchy skin on top. The magic happens when the fatty, flavorful meat meets the crackling crispness that everyone loves. It’s a dish that’s simple in ingredients but shows off seriously in taste and texture.
I’ve always thought the best way to get that crispy skin is to make sure it’s super dry before cooking and to season it just right with salt and a little bit of love. I like to bake it slowly so the meat gets soft and then turn up the heat at the end to get that satisfying crackle. It’s fun because you get a little show when the skin bubbles up and turns golden crispy in the oven.
My favorite way to enjoy crispy pork belly is to serve it with some steamed rice and fresh greens or a tangy dipping sauce to balance the richness. It’s also great sliced thin on sandwiches or tossed into stir-fries. Whenever I make this, it feels like a special treat that everyone at the table hopes will never run out because the crispy skin always disappears first!
Key Ingredients & Substitutions
Pork Belly: The star of the dish! Look for a piece with skin on and a good balance of fat and meat. If you want a leaner option, pork shoulder works but won’t crisp the same.
Baking Soda: This is a little trick to help dry and roughen the skin for crispiness. If you don’t have baking soda, coarse salt alone can work but the skin might not crackle as much.
Five-Spice Powder: Adds depth with warm spices like star anise and cloves. If unavailable, a mix of cinnamon and a pinch of ground clove or allspice is a good substitute.
Soy Sauce & Rice Wine: These boost umami and add subtle flavor to the meat side. Use tamari or coconut aminos if avoiding soy, and dry sherry can be swapped with mirin or white wine.
How Do You Get That Perfectly Crispy Pork Belly Skin?
The skin is what makes this dish memorable! Here’s how to nail that crispy crackle every time:
- Dry the skin thoroughly: After rinsing, pat the skin completely dry using paper towels. Even better, leave the pork uncovered in the fridge to air-dry for several hours or overnight.
- Score the skin: Light cuts help the heat reach the fat and skin, allowing it to puff up and crack.
- Use baking soda: A gentle rub loosens the skin’s surface, drying it and helping it crisp.
- Salt the skin just before roasting: Salt pulls out moisture and enhances crunch.
- Cook low then blast high: Roast slowly to tenderize the meat, then raise the temperature at the end to crisp the skin perfectly.
- Watch closely during high heat: Skin can burn quickly, so keep an eye until you see the golden crackles form.
Equipment You’ll Need
- Sharp knife – to score the pork skin without cutting into the meat.
- Paper towels – essential for drying the pork skin thoroughly for crispiness.
- Wire rack and roasting pan – lets fat drip away and helps the skin crisp evenly.
- Baking tray – to place under the wire rack and catch drippings for easier cleanup.
- Oven thermometer (optional) – ensures your oven stays at the right temperature for best results.
Flavor Variations & Add-Ins
- Add chili flakes or cayenne pepper to the rub for a spicy kick that warms the palate.
- Mix honey or brown sugar with soy sauce for a touch of sweetness and caramelization.
- Use fresh herbs like rosemary or thyme under the pork belly for an aromatic twist.
- Try marinating the pork meat in garlic and ginger for an extra layer of flavor before cooking.
Crispy Pork Belly Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds pork belly, skin on
- 1 tablespoon baking soda
- 1 tablespoon salt (for skin)
- 1 teaspoon black pepper
- 1 teaspoon five-spice powder
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry
- 2 teaspoons sugar
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
How Much Time Will You Need?
Plan for about 20 minutes of active prep time, including scoring and seasoning the pork. You’ll then need to refrigerate the pork skin uncovered for at least 4 hours or ideally overnight to dry it properly. The roasting takes about 2 hours—1.5 hours low and slow, followed by 20-30 minutes at high heat to crisp up the skin. Resting after cooking adds another 10 minutes. Overall, this recipe is great for planning ahead!
Step-by-Step Instructions:
1. Prepare the Pork Belly:
Start by rinsing the pork belly and patting it very dry with paper towels. Using a sharp knife, carefully score the skin with a crosshatch or straight lines, making sure not to cut into the meat beneath. This helps the skin crisp up beautifully.
2. Dry the Skin:
Rub the baking soda evenly over the skin to help it dry further and enhance crispiness. After 20 minutes, rinse the baking soda off, then pat the skin completely dry again.
3. Season the Meat Side:
Flip the pork belly skin-side down. Mix black pepper, five-spice powder, soy sauce, rice wine, sugar, and minced garlic in a small bowl. Rub this flavorful mixture all over the meat side.
4. Salt the Skin:
Flip the pork belly so the skin side faces up. Pat the salt evenly over the skin. Avoid getting salt on the meat to keep flavors balanced.
5. Rest the Pork Belly:
Place the pork belly uncovered on a tray and refrigerate for at least 4 hours or preferably overnight. This drying step is key to getting a crispy skin when cooked.
6. Roast Low and Slow:
Preheat your oven to 300°F (150°C). Place the pork belly on a wire rack over a roasting tray to catch drippings. Roast for 1 hour and 30 minutes, allowing the meat to tenderize slowly.
7. Crisp the Skin:
Increase the oven temperature to 425°F (220°C) and roast the pork belly for another 20 to 30 minutes. Watch closely as the skin puffs up and turns golden brown and crispy—this is the best part!
8. Rest and Serve:
Remove the pork belly from the oven and let it rest for about 10 minutes. Slice as you like—thick or thin—and serve immediately. Enjoy with steamed rice, pickled vegetables, or a refreshing salad.
Can I Use Frozen Pork Belly for This Recipe?
Yes, but be sure to fully thaw the pork belly in the refrigerator overnight before starting. Pat it dry very well once thawed to ensure the skin crisps properly.
Can I Skip the Baking Soda Step?
You can, but baking soda helps dry and roughen the skin for maximum crispiness. If you skip it, make sure to dry the skin thoroughly and refrigerate uncovered for longer to improve crisping.
How Do I Store Leftover Crispy Pork Belly?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or a skillet to keep the skin from getting soggy.
What Should I Serve with Crispy Pork Belly?
It’s delicious with simple steamed rice, pickled vegetables, fresh greens, or a tangy dipping sauce to balance the richness of the pork.
