Crunchy Skin Pork Belly

Prep Time: 15 minutes
Cook Time: 1 hour
Course: Main Dishes
Cuisine: American
Servings: 8 servings

There are a few different ways to cook pork belly so that its skin is crispy and in this recipe, you scald the pork belly skin first, which helps the skin crisp up in the oven. This extra step ensures you end up with a crunchy skin pork belly, which is delicious.

It's best to make this pork belly over two days. I like to marinate the pork belly overnight and roast it the next day.


  • 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


  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 the 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.

  3. On the day of cooking, preheat oven to 350°F. Completely line a roasting pan with foil (this will make clean-up much easier). Pour 1 inch of water into the bottom of the pan. Place a 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 the top half of oven. Bake for about 40 minutes until meat looks cooked.

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

Nutrition Facts
Crunchy Skin Pork Belly
Amount Per Serving (4 oz)
Calories 627 Calories from Fat 541
% Daily Value*
Fat 60.1g92%
Saturated Fat 21.9g137%
Polyunsaturated Fat 6.4g
Monounsaturated Fat 28g
Cholesterol 81.6mg27%
Sodium 310.1mg13%
Carbohydrates 8.2g3%
Sugar 6.9g8%
Protein 11.2g22%
Vitamin C 0.8mg1%
Calcium 10mg1%
Iron 0.7mg4%
Net Carbs 8g16%
* 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.

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