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Crispy Pork Belly

Slow-roasted pork belly with shatteringly crispy crackling on top and meltingly tender meat below. Seasoned simply with salt and five-spice, the way the best versions are done.

DinnerChineseMedium

15 min

Prep

2 hr

Cook

2 hr 15 min

Total

Servings

Medium

Difficulty

Instructions

Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Poke holes all over the skin with a fork or skewer.

Flip over and season the meat side with five-spice powder, white pepper, and half the salt. Rub the skin side with vinegar and baking soda, then coat generously with remaining salt. Place uncovered on a rack in the fridge overnight.

Tip: The overnight air-dry is the secret to crackling. The baking soda helps dehydrate the skin and the vinegar promotes blistering.

Roast at 350F skin-side up for 90 minutes on a rack over a pan. Then increase to 450F for 20-30 minutes until the skin puffs and crackles. Watch carefully to prevent burning.

Rest for 10 minutes. Slice into thick pieces. The skin should shatter when you cut it. Serve with steamed rice, hoisin sauce, and cucumber slices.

Nutrition per Serving

480kcal

Calories

22g

Protein

Carbs

42g

Fat

Fiber

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Crispy Pork Belly

Ingredients

Instructions

Nutrition per Serving

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