Crispy Pork Belly

three slices of crispy pork belly on a cutting board with bigger pieces in the background

Pork Belly seems to be on every restaurant menu these days. And whenever we see it, Mr. K immediately wants to order it.

So I thought it was time for me to try making my own pork belly. What I love most about pork belly is that super crunchy skin, so for my first attempt, I had to try making a crispy version.
a close-up of sliced crispy pork belly on a white serving plate
I tried doing a Chinese-style roasted pork belly because that is what I grew up eating. Also, it’s a simple preparation and recipe.

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You do have to prepare the pork belly the night before, but all you need to do is score the skin, put on a salt rub, and then let it sit in the fridge overnight to dry out the skin. The next day you put on some more seasoning and then stick it in the oven.
slices of crispy pork belly
The pork belly skin did indeed come out very crunchy. You have to let the skin blister first, which I was a little sad to see happen because when I was checking on it while it was cooking, it had such a beautiful smooth brown skin layer. There wasn’t much flavor in the actual pork and I think I cooked mine a tad too long. You’re supposed to let all of the skin blister but because the pork belly isn’t completely even, the edges got a little burned before the middle section of the skin finished blistering.
a large piece of pork belly with crispy skin
I’m definitely inspired to experiment some more. I want to make the meat more flavorful next time. I also want to see if I can make the skin crispy without having to blister it, like the pork belly I had at Republique.

a close-up of three slices of crispy pork belly lined up on a cutting board

Adapted from Roti n Rice and Seasaltwithfood

Crispy Pork Belly

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Course: Main Dishes
Cuisine: Chinese
Servings: 8
This crispy pork belly is very easy to make, but you do need to plan ahead since it needs to sit in the refrigerator overnight before you cook it. A salt rub ensures that the skin dries out, which is key in making it crispy. Crispy pork belly is something we order at restaurants a lot so it's great to know how to make it at home!

Ingredients:

  • 2 lb pork belly
  • 2 tsp coarse salt
  • 1 tsp black pepper
  • 2 tsp five spice powder

Directions:

  1. The night before, score the pork belly skin by using a knife and slicing diagonally across 1/4 inch deep and spacing lines 1 inch apart. Then slice the skin diagonally the other direction so you have a criss-cross pattern all the way across the skin. Rub in salt and black pepper. Let pork belly sit in fridge overnight.

  2. The next day, preheat oven to 375F. Prepare a roasting pan by adding a 1/2 inch layer of water at the bottom. Rub five spice powder on skin and bottom of pork. If desired, add a little more pepper and salt as well. Place pork belly on a wire rack inside the roasting pan so it doesn't touch the water.

  3. Cook about 40-50 minutes until pork belly is cooked. Turn heat up to 500F and cook until all the skin blisters. Then remove from oven. Let pork belly cool slightly before slicing and serving.

Notes:

Recipe adapted from Roti n Rice and Seasaltwithfood

Nutrition Facts
Crispy Pork Belly
Amount Per Serving (3 oz)
Calories 590 Calories from Fat 541
% Daily Value*
Total Fat 60.1g 92%
Saturated Fat 21.9g 110%
Polyunsaturated Fat 6.4g
Monounsaturated Fat 28g
Cholesterol 81.6mg 27%
Sodium 618.2mg 26%
Total Carbohydrates 0.7g 0%
Dietary Fiber 0.2g 1%
Protein 10.7g 21%
Vitamin C 1%
Calcium 1%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

12 comments on “Crispy Pork Belly”

  1. This looks insanely delicioussss!

  2. Do you think putting the pork belly in a brine instead of a dry rub would help with the flavoring? Do you think including 5 spice and star anise would probably help as well?

    • This was my first experiment so I don’t know for sure. I like the brine idea but you would need to avoid soaking the skin because you need the skin to be very dry before you roast it. I did put 5 spice, though I didn’t have anise. I think I should have maybe rubbed the 5 spice all over instead of just top and bottom. And maybe slit some cuts in the bottom to get more five spice into the pork belly meat.

  3. That looks good! Do you have a food taster position available?

  4. looks fabulous!!! Though I never tried pork before, you made me tempting dear!!

  5. Might be you could cut behind the fat and meat and add spice there. Also, cooking pork belly slowly — like Carnitas — in a deep fryer would deliver the crispy.

    Tks, great site.

  6. When I return pork to the oven, should I discard the water from the pan?

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