Crispy Pork Belly with Sriracha Glaze

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

This roasted pork belly produces a crackling, crispy skin and tender meat. It's glazed with a honey-sriracha glaze that can also be used as a dipping sauce. Plan to marinate the pork overnight and roast it the next day.


  • 2 lb pork belly

For the Marinade

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

For the Spice Rub

  • 2-3 tbsp five spice powder

For the Honey Sriracha Glaze

  • 1/4 cup honey
  • 1 tbsp soy sauce
  • 3 tbsp sriracha sauce
  • 1 tsp cornstarch + 1 tbsp water


  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 (see photo above). Rub spice powder onto the skin (about 1-2 tbsp), making sure to rub on the surface and the crevices. 

  2. In a bowl, mix marinade ingredients. Using a pan that just fits the pork belly, pour in the marinade and then put in the pork belly. You only want the marinade to cover the meat and not touch the skin. Place in fridge, uncovered, overnight, so that the skin is able to dry out.

  3. On the day of cooking, preheat oven to 375°F. Completely line a roasting pan with foil for easier clean-up. Pour water in about 1/2 in deep. Rub an additional 1 tbsp of spice powder onto pork belly skin. Place a rack in the roasting pan and put pork belly on top, making sure it doesn't touch the water. Gently use additional foil to tent the top of the pork belly. Bake for approximately 30-40 minutes until meat is finished cooking.

  4. Remove pork belly from oven and remove foil tent. If your pork belly is uneven in height, prop something under the lower parts so that it is an even height to help the pork belly skin crisp evenly. Turn heat up to 425°F and place pork belly back into the oven. Bake for another 15-20 minutes until all the skin blisters. Watch carefully to make sure skin does not burn and overcook. The skin needs to blister to stay crunchy.

  5. If desired, make and brush skin with glaze before serving. The pork belly is flavorful on its own as well. The glaze adds some extra flavor to the skin, but it also overpowers the subtle meat flavor so the meat might taste a little bland, and you may want to reserve some glaze for dipping if you use the glaze. To make the glaze, add honey, soy sauce and sriracha to a small saucepan and bring to a low boil. Completely dissolve cornstarch in water in a small bowl and then add to saucepan. Keep the glaze at a low boil and stir until sauce thickens.

Nutrition Facts
Crispy Pork Belly with Sriracha Glaze
Amount Per Serving (4 oz)
Calories 653 Calories from Fat 543
% Daily Value*
Fat 60.3g93%
Saturated Fat 21.9g137%
Polyunsaturated Fat 6.4g
Monounsaturated Fat 28g
Cholesterol 81.6mg27%
Sodium 754.1mg33%
Carbohydrates 16.1g5%
Fiber 1.8g8%
Sugar 11.9g13%
Protein 11.8g24%
Vitamin A 50IU1%
Vitamin C 6.6mg8%
Calcium 40mg4%
Iron 1.3mg7%
Net Carbs 14g28%
* 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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