Crispy Pork Belly
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
Instructions
- 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.
- 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.
- 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
Serving: 3oz, Calories: 590kcal, Carbohydrates: 0.7g, Protein: 10.7g, Fat: 60.1g, Saturated Fat: 21.9g, Sodium: 618.2mg, Fiber: 0.2g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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