Here’s a flavorful way to make crispy, tender pork belly—rich, succulent meat with a perfectly crisp skin:
🥓 Crispy Pork Belly
🧾 Ingredients
- 1 kg (2–2.5 lb) pork belly, skin on
- 1–2 tsp salt
- 1 tsp black pepper
- 1–2 tsp Chinese five-spice powder (optional, for Asian flavor)
- 2–3 cloves garlic, crushed
- 1 tbsp olive oil or vegetable oil
🔪 Instructions
1. Prepare the skin
- Pat pork belly skin dry with paper towels.
- Score the skin lightly in a crisscross pattern—don’t cut into the meat.
2. Season
- Rub salt and pepper (and five-spice powder if using) all over meat, especially into the scored skin.
- Let it sit uncovered in the fridge for 1–2 hours or overnight to dry the skin (helps it crisp).
3. Preheat oven
- Oven at 200°C (400°F).
4. Roast
- Place pork belly on a rack in a roasting pan, skin side up.
- Roast for 30–40 minutes until the skin starts to puff and crisp.
5. Reduce heat
- Lower oven to 180°C (350°F) and roast another 30–40 minutes until meat is tender and the skin is crisped up.
6. Rest & serve
- Let pork belly rest 10 minutes before slicing.
- Serve with steamed rice, sautéed vegetables, or in buns with hoisin sauce.
🍽️ Tips
- Dry skin is key: the drier it is before roasting, the crispier it gets.
- For extra crispiness, brush the skin with a little baking soda mixed in oil before roasting.
- You can also braise first and finish under the broiler for ultra-tender meat with a crackling skin.
- Store leftovers in the fridge and reheat in a hot oven to maintain the crisp.
If you want, I can give a sticky Asian-style braised pork belly or a crispy oven-roasted Chinese-style version with caramelized skin.
Do you want me to give that version?
