Crunchy Skin Pork Belly

I know you’re probably thinking “What? Another pork belly post?

As you may have guessed, sometimes I get a little obsessed. Even though I’m convinced I found the most perfect roasted pork belly (which I shared with you two weeks ago), I’ve come across other methods that had me curious.

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This roasted pork belly has an interesting technique of scalding the pork belly skin first, which is supposed to help the skin crisp up. It’s one extra step, but not too time consuming.


Verdict? The scalding technique does add a noticeable extra crispness to the skin which I really enjoyed. I wish I didn’t have to score the skin though and I don’t like how dark it turns. I still favor the golden pork belly which produces a crunchy crackling skin while maintaining a beautiful color and doesn’t require you to score the skin, but this recipe is pretty darn good too.

Crunchy Skin Pork Belly

Ingredients:

  • 2 lb pork belly
  • 3 cups boiling water

for the marinade:

  • 1/4 cup soy sauce
  • 1/3 cup shaoxing rice wine
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced

Directions:

1. The night before, score the pork belly skin, careful not to cut into the meat, but you do want to cut deeply into the skin. The skin is scored by slicing lines diagonally across, about 1 inch apart, and then slicing lines diagonally the opposite way. Over the sink, pour boiling water evenly across skin. Then dry off skin with paper towels.

2. Mix marinade ingredients in a bowl and then pour into a rectangular pan that is big enough to hold the pork belly. Place pork belly into the container, making sure only the meat touches the marinade and the skin stays completely dry. If the marinade level is too high you can pour some of it out. Place in fridge, uncovered, overnight, so that the skin is able to dry out.

4. On the day of cooking, preheat oven to 350F. Completely line a roasting pan with foil (this will make clean-up much easier). Pour 1 inch of water into bottom of pan. Place wire rack on top of roasting pan to hold the pork belly. Place the pork belly on the wire rack. The pork belly will cook above the water, with the pork drippings dripping down below into the water. Make sure the pork belly is level (if one part is lower/shorter the skin will not cook evenly. if you have to, use something oven-safe to prop up a shorter part to keep it completely level). Place into top half of oven. Bake for about 40 minutes until meat looks cooked.

3. Remove pork belly and increase oven temperature to 465F. Bake for another approximately 20 minutes until skin is completely bubbly and crisp. Let pork belly cook a few minutes before cutting and serving.

All images and content are © Kirbie's Cravings.

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10 comments on “Crunchy Skin Pork Belly”

  1. In the last step, you remove the pork belly and increase the temperature. Then you cook it for 20 minutes. Do you put it back once it reaches 465° thus cooling the pork belly?

    • yes you wait for the oven to adjust before putting it back in. it shouldnt cool down that much since it should only take a few minutes for the oven to reach the new temp.

  2. Trying this one out tomorrow with high hopes thanks. Is there no need for any oil or salt on the skin at all?

  3. One question I have, when you say that you can remove the skin in one piece, does that mean you should remove it? or rather it’s just a comment and it needs to be left in place with the salt on top?

    • hi, you are’t supposed to remove the skin at all. After the first bake, you are supposed to remove the salt crust that forms ad then continue to bake the pork belly without the salt crust.

  4. So yes excellent procedure, I chose to use teriyaki sauce, garlic , black pepper and sugar in my marinade to soak overnight and furthurmore mixed a little sugar like 2/3 salt 1/3 sugar for the crust and the adjustment only because of my choice of taste. I forgot to score the skin which gave a challenge to cut it up in little strips , but the skin was crispy enough that I was able to crack the skin with the knife to get to cut the meat …the flavor was great with a little salt and sugar residue cooked in to the skin for a pleasant surprise . This is a fool proof method , thanks ..Wayne 

  5. I  bought 2-1/3 lbs of Pork Belly (w/ skin) yesterday (unfortunately it wasnt a single piece, it was sliced into 3 strips about 1-1/4 inches wide each).  I prepped and marinated it last night and and roasted it this morning.. it came out great.. but I wish the flavor was a bit stronger..    I will say that the skin was way crispier, crunchier than I expected, which is awesome!!      

    Also, since I had 3 pieces, I butted them up against each other and pushed 3 wooden skewers through them to hold them together..   I also, misread the recipe and scored skin all the way into the fat (but didn’t “cut into the meat.”   But it still came out great.  

    I’m gonna have to experiment with the marinade to see if I can get a stronger flavor.  I might also try smoking the meat in my smoker for 40 minutes, then crisping the skin in the oven at 475F.

    Thanks so much for sharing the recipe and cooking process!!

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