Crispy Pork Belly Recipe
Crispy Pork Belly is one of those dishes that brings a satisfying crunch and tender, flavorful meat together in every bite. The skin gets beautifully crispy while the fat underneath…
Tip: save now, cook later.Crispy Pork Belly is one of those dishes that brings a satisfying crunch and tender, flavorful meat together in every bite. The skin gets beautifully crispy while the fat underneath renders down to juicy perfection. This recipe highlights the simple magic of pork belly with a crisp outer layer that crackles delightfully when you eat it.
I love making crispy pork belly because it’s a real crowd-pleaser and feels special without being complicated. A helpful tip I’ve learned is to dry the skin really well and score it before roasting—this is the secret to that irresistible crackling. It feels like a treat whenever I pop this in the oven, knowing the house will soon be smelling amazing.
My favorite way to enjoy crispy pork belly is sliced thick with a bit of fresh steamed rice and some pickled vegetables on the side. It’s a simple combo but the different textures and flavors really shine together. Plus, it’s fun to share with friends or family because everyone loves that crunchy skin and melt-in-your-mouth meat!
Key Ingredients & Substitutions
Pork Belly: The star of the dish, look for pork belly with skin on for that crispy crackling. If skin-on is hard to find, you can still roast it but won’t get the same crunch.
Baking Soda & Vinegar: These help create tiny bubbles on the skin, making it extra crispy. You can’t skip this step if you want that signature crackle.
Honey or Maltose Syrup: Adds a lovely caramelized glaze. If you can’t find maltose, use honey or even maple syrup for a slightly different but tasty finish.
Five-Spice Powder: Brings warm, fragrant flavor to the meat. If you don’t have it, a mix of cinnamon and star anise works well too.
Toasted Sesame Seeds & Fresh Herbs: These toppings add texture and freshness. Cilantro or microgreens brighten the dish and balance the richness.
How Do You Get the Pork Skin Perfectly Crispy?
This is the key challenge in crispy pork belly. Here’s how I tackle it:
- Dry the skin really well. Moisture is the enemy of crispiness, so pat it or even leave the pork uncovered in the fridge for a few hours.
- Score the skin into a crosshatch pattern without cutting the meat to help fat render and skin to blister.
- Sprinkle baking soda evenly, then rub with vinegar. You’ll see the skin bubble up—that’s exactly what you want!
- Roast skin side up on a rack so hot air circulates all around for good even cooking.
- Finish under the broiler to blister and crisp the skin fully, but watch closely to avoid burning.
If you want even crunchier skin, a quick pan-fry in hot oil right before serving seals the deal. Just be careful not to overdo it to avoid burning or toughness!
Equipment You’ll Need
- Sharp knife – for scoring the skin carefully without cutting the meat.
- Wire rack and baking sheet – lets hot air circulate around the pork so the skin crisps evenly.
- Small bowl – to mix the honey glaze before brushing it on.
- Tongs – make turning and handling the hot pork easier without piercing the meat.
- Frying pan – optional, if you want to give the skin an extra crisp finish before serving.
Flavor Variations & Add-Ins
- Add chili flakes or a touch of chili oil to the glaze for a spicy kick that balances the rich pork.
- Swap five-spice powder for smoked paprika and garlic powder to add a smoky, savory twist.
- Top with chopped fresh mint and cucumber salad for a refreshing contrast to the fatty pork.
- Serve with pickled vegetables like kimchi or pickled carrots to add acidity and crunch, cutting through the richness.
Crispy Pork Belly Recipe
Ingredients You’ll Need:
- 2 lbs (900g) pork belly, skin on
- 1 tbsp salt
- 1 tsp baking soda
- 1 tbsp white vinegar
- 1 tbsp soy sauce
- 1 tbsp honey or maltose syrup
- 2 cloves garlic, minced
- 1 tsp five-spice powder
- 1 tbsp toasted sesame seeds
- Fresh herbs for garnish (such as cilantro or microgreens)
- Thinly sliced radishes for garnish (optional)
- Neutral oil for frying (vegetable or canola oil)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, at least 1 hour (or overnight) to marinate, 45 minutes to roast, plus 10-15 minutes to broil and crisp the skin. Allow 10 minutes for resting. Overall, plan for 2 hours including marinating and resting time.
Step-by-Step Instructions:
1. Prepare the Pork Belly:
Rinse the pork belly and pat it completely dry with paper towels. Using a sharp knife, carefully score the skin in a crosshatch pattern, making sure not to cut into the meat underneath.
2. Marinate:
Rub the pork belly all over with soy sauce, minced garlic, and five-spice powder. Place it uncovered in the refrigerator and let it marinate for at least one hour or preferably overnight to help dry out the skin for crispiness.
3. Prepare the Skin for Crisping:
Before cooking, sprinkle the pork skin evenly with baking soda. Then, rub it with white vinegar. You’ll notice the skin starts to bubble slightly—this helps create that crispy, crackly texture.
4. Roast the Pork Belly:
Preheat your oven to 375°F (190°C). Place the pork belly skin-side up on a wire rack set over a baking sheet (to catch drippings). Roast for 45 minutes, allowing the fat to render and the meat to cook through.
5. Glaze and Broil:
Mix the honey with a little soy sauce. Brush this glaze evenly over the pork skin. Turn your oven to broil on high and broil the pork belly for 10 to 15 minutes, watching carefully so the skin crisps up and blisters without burning.
6. Rest and Slice:
Remove the pork belly from the oven and let it rest for 10 minutes. Then slice into thick pieces to enjoy juicy, tender meat with crispy skin.
7. Finish and Garnish:
If you like extra crunch, lightly fry the pork belly slices in a small amount of hot oil to crisp the skin further. Plate them and sprinkle toasted sesame seeds on top. Garnish with fresh herbs and thin radish slices for freshness.
8. Serve:
Drizzle the pork juices from the plate over the slices, or serve alongside steamed rice and pickled vegetables to balance savory richness with tangy crunch.
Can I Use Frozen Pork Belly for This Recipe?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight before preparing. Pat the skin very dry before scoring to ensure a crispy finish.
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 a skillet to help crisp the skin back up, or warm in the oven at 350°F (175°C) for 10-15 minutes.
Can I Make the Pork Belly Ahead of Time?
Absolutely! You can marinate the pork belly a day ahead and keep it uncovered in the fridge to dry the skin. Cook it on the day you want to serve for the best crackle.
What Can I Substitute for Five-Spice Powder?
If you don’t have five-spice, try mixing equal parts cinnamon and ground star anise as a simple substitute. It won’t be identical but adds a similar warm, aromatic flavor.