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 onion powder
- 1 tbsp white vinegar
- 1 cup water
Nutrition Facts
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Instructions
Prepare the pork belly: Pat the pork belly dry with paper towels. Use a sharp knife to score the skin in a criss-cross pattern, being careful not to cut into the meat.
Season the meat: Rub the meat side with salt, black pepper, five-spice powder, garlic powder, and onion powder. Flip and rub the skin with salt and white vinegar.
Rest the pork belly: Place the pork belly on a rack, skin-side up, and refrigerate uncovered for at least 4 hours (or overnight) to dry out the skin.
Preheat the oven: Preheat the oven to 180°C (350°F). Place the pork belly on a rack in a roasting pan and pour water into the pan to prevent burning.
Roast the pork belly: Roast for 1.5 hours. Increase the temperature to 220°C (430°F) and roast for another 30 minutes or until the skin is crispy and golden.
Rest and serve: Remove from the oven and let it rest for 10 minutes. Slice into pieces and serve hot.
Chef's Tips
- Crispy Skin Tip: Ensure the skin is completely dry before roasting. Refrigerating uncovered helps achieve maximum crispiness.
- Scoring the Skin: Make shallow cuts to avoid cutting into the meat, which can cause the skin to shrink unevenly.
- Basting: For extra flavor, baste the meat with its juices halfway through cooking.
- Serving Suggestion: Pair with steamed rice, pickled vegetables, or a fresh salad.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
