Crispy Pork Belly Recipe
Crispy Pork Belly Recipe is all about that perfect contrast between a crunchy, crackling skin and tender, juicy meat underneath. This dish brings together simple ingredients like pork belly, salt,…
By Ava
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Reading time: 6 min
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Crispy Pork Belly Recipe is all about that perfect contrast between a crunchy, crackling skin and tender, juicy meat underneath. This dish brings together simple ingredients like pork belly, salt, and a bit of oil to create something really special. The crispy skin is what everyone notices first, and it’s the best part to bite into!
I love making crispy pork belly because it feels like a little reward after some patient prep and roasting. One tip I always follow is to make sure the skin is really dry before cooking—it makes all the difference for getting that amazing crispiness. Plus, scoring the skin helps the fat render out, leaving the meat so flavorful and moist.
My favorite way to serve crispy pork belly is with some steamed rice and a fresh salad or crunchy veggies on the side. It’s simple but satisfying, and everyone always asks for seconds. Whenever I make this dish, it makes the whole meal feel like a celebration, even if it’s just a regular weeknight dinner.
Key Ingredients & Substitutions
Pork Belly: This cut is essential for juicy meat with a thick skin that crisps up nicely. If you can’t find pork belly, pork shoulder can work, but the texture won’t be quite the same.
Baking Soda: This helps dry and roughen the skin, so it crisps well. If you don’t have baking soda, you can try coarse salt alone, but the crispiness may be less intense.
Chinese Five-Spice Powder: This adds warm, fragrant flavor. If unavailable, use a mix of ground cinnamon, cloves, fennel, star anise, and pepper or just a simple salt and pepper rub.
Salt: Salt on the skin draws out moisture to boost crispiness. Sea salt or kosher salt works best; regular table salt is fine if that’s what you have.
How Do You Get Perfectly Crispy Pork Belly Skin?
Getting that crackling skin takes a few careful steps:
- Score the Skin: Use a sharp knife to make shallow cuts in a crisscross pattern, but don’t cut into the meat. This helps fat render out evenly.
- Dry the Skin Well: Sprinkle baking soda on the skin and refrigerate it uncovered overnight. This dries the skin and roughens it, helping make it crunchy.
- Salt the Skin: Add salt before roasting to draw out moisture—this step is key for crispiness.
- High Heat Roasting: Start roasting at a high temperature (450°F/230°C) to puff and crisp the skin quickly.
- Slow Cook Afterwards: Lower the temperature and cook longer to keep the pork tender without burning the skin.
Finally, watch the skin closely if broiling for extra crispiness—you want it golden and bubbly, not burnt. Patience and care during prep and cooking make all the difference!
Equipment You’ll Need
- Sharp knife – for scoring the pork skin without cutting into the meat.
- Wire rack – helps air circulate around the pork belly for even crisping.
- Roasting pan – to catch drippings and safely hold the pork in the oven.
- Paper towels – essential for drying the skin before cooking to get it crispy.
- Meat thermometer – handy to check the pork is cooked through perfectly.
Flavor Variations & Add-Ins
- Add garlic powder and smoked paprika to the spice rub for a smoky twist.
- Brush the skin with a thin layer of malt vinegar before roasting to boost crispiness.
- Swap Chinese five-spice with a mix of cumin and coriander for a warm, earthy flavor.
- Toss roasted vegetables like carrots or parsnips in the pan for a one-roast meal.
How to Make Crispy Pork Belly?
Ingredients You’ll Need:
- 2 pounds (900g) pork belly, skin on
- 1 tablespoon baking soda
- 1 tablespoon salt (for skin)
- 1 tablespoon sea salt (for rubbing)
- 1 tablespoon Chinese five-spice powder
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation, at least 8 hours for drying the skin (preferably overnight), and about 1.5 to 2 hours for roasting. Plan ahead so the pork skin can dry well for perfect crispiness.
Step-by-Step Instructions:
1. Prepare the Pork Belly:
Score the pork belly skin in a crisscross pattern using a sharp knife, being careful not to cut into the meat. Pat the pork belly dry with paper towels to remove moisture.
2. Dry the Skin:
Sprinkle baking soda all over the skin and rub it in gently. Place the pork belly uncovered on a wire rack in the refrigerator for at least 8 hours or overnight. This step helps dry out the skin to get it extra crispy.
3. Rinse and Dry Again:
After drying, rinse off the baking soda under cold running water and pat the skin thoroughly dry with paper towels. The skin should be as dry as possible for the best crackling.
4. Season the Meat and Skin:
Flip the pork belly and rub the meat side with sea salt, black pepper, and Chinese five-spice powder. Then sprinkle the 1 tablespoon of salt evenly over the skin to help it crisp while roasting. Avoid seasoning the skin with anything other than salt.
5. Roast the Pork Belly:
Preheat your oven to 450°F (230°C). Place the pork belly on a roasting rack skin side up. Roast for about 30 minutes until the skin starts bubbling and crackling.
6. Slow Roast:
Lower the oven temperature to 350°F (175°C) and roast for 1 to 1.5 hours, until the meat is tender and cooked through.
7. Final Crisping (Optional):
If the crackling isn’t crispy enough, place the pork belly under the broiler for 3–5 minutes. Watch carefully to avoid burning, and remove once the skin is golden and crisp.
8. Rest and Serve:
Let the pork belly rest for 10–15 minutes before slicing into thick strips. Serve immediately to enjoy the crispy crackling and tender meat.
Can I Use Frozen Pork Belly for This Recipe?
Yes, you can use frozen pork belly, but be sure to thaw it completely in the fridge overnight before prepping. Pat it very dry before scoring and seasoning to get the best crispy skin.
How Should I Store Leftover Crispy Pork Belly?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to help crisp the skin back up, rather than microwaving, which can make it soggy.
Can I Make the Pork Belly Ahead of Time?
Absolutely! You can prepare and dry the skin overnight as instructed, then roast the pork belly the next day. Roasted pork belly can also be cooked earlier and gently reheated before serving.
What Can I Serve with Crispy Pork Belly?
This dish pairs wonderfully with steamed rice, sautéed greens, pickled vegetables, or a fresh salad to balance the rich, indulgent pork.