Great pork belly is a texture bomb. A salty, shattering crust on top. Meltingly tender, juicy meat underneath. The contrast is what makes you close your eyes when you bite it.
This recipe uses a classic method: dry the skin, score it, salt it, and roast it high. The skin puffs into golden crackling. The meat stays soft. Pure magic.
Step-by-Step Instructions
Prep the Pork Belly
Pat the pork belly completely dry with paper towels.
Using a sharp knife or meat scorer, poke tiny holes all over the skin. Lots of holes. More holes = crispier skin.
Flip it over. Score the meat side lightly (don’t cut through the skin).
Season and Dry (Overnight Best)
Rub meat side (not skin) with white pepper and five-spice powder.
Rub skin side with vinegar (helps dry it out).
Sprinkle coarse salt thickly over the skin.
Place in fridge UNCOVERED for at least 4 hours, ideally overnight. This dries the skin out.
Roast the Pork Belly
Preheat oven to 300°F (150°C).
Scrape off the salt from the skin. Pat dry again.
Rub skin with a thin layer of oil.
Place pork belly on a wire rack over a baking sheet (skin side up).
Roast for 1 hour 30 minutes.
Blast the Skin (The Crackling Moment)
Increase oven temperature to 450°F (230°C).
Roast for 15-20 minutes until the skin puffs and crackles like glass. Watch closely—it goes fast.
Rest and Chop
Let rest for 10 minutes. Then flip it skin-side down and chop into bite-sized squares with a cleaver or heavy knife (the skin is loud).
Serve with hoisin sauce, mustard, or just straight into your mouth.
Summary
Prep Time: 15 minutes + overnight drying | Cook Time: 2 hours | Total Time: 2 hours 15 minutes + drying
Yield: 4-6 servings
Difficulty: Medium
Storage Notes
Leftovers:
Store in an airtight container in the fridge for up to 4 days. The crackling softens but the meat stays amazing.
Reheating (Save That Crunch):
Air fryer at 375°F for 3-4 minutes. Oven at 400°F for 5-7 minutes on a wire rack. Microwave ruins everything.
Freezing:
Freeze cooked pork belly for up to 2 months. Reheat from frozen in a hot oven or air fryer.
Pro Tip:
- Leftover crispy pork belly is incredible in fried rice, ramen, or bao buns. You’re welcome.
