Crispy Roasted Pork Belly
Juicy pork belly with crispy skin, seasoned with aromatic spices and roasted to perfection.
20 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 1.5 kg pork belly (skin-on)
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp five-spice powder
- 1 tbsp garlic powder
- 1 tbsp white vinegar
- 1 tbsp coarse sea salt (for scoring)
Nutrition Facts
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Instructions
Prepare the pork belly: Pat the skin dry with paper towels. Use a sharp knife to score the skin in a crisscross pattern, being careful not to cut into the meat.
Season the meat: Rub the underside of the pork belly with salt, black pepper, five-spice powder, and garlic powder. Avoid seasoning the skin directly.
Dry the skin: Brush the scored skin with white vinegar, then rub coarse sea salt into the cuts. Let it sit uncovered in the fridge for at least 4 hours (or overnight for crispier skin).
Preheat the oven: Set the oven to 180°C (350°F). Place the pork belly on a wire rack over a baking tray to allow air circulation.
Roast the pork belly: Cook for 1.5 hours at 180°C, then increase the heat to 220°C (430°F) for the last 30 minutes to crisp the skin.
Rest and serve: Remove from the oven and let it rest for 10 minutes before slicing. Serve with steamed rice or bao buns.
Chef's Tips
- Crispy Skin Secret: Drying the skin in the fridge helps remove moisture, ensuring maximum crispiness.
- Scoring Tip: Make shallow, even cuts to prevent the skin from shrinking too much.
- Basting: Avoid basting the skin to keep it dry and crispy.
- Alternative Cooking: For extra crispiness, finish under the broiler for 2-3 minutes (watch closely to avoid burning).
- Leftovers: Store in an airtight container and reheat in the oven to maintain crispiness.
