Crispy Pork Belly
Slow-roasted pork belly with meltingly tender meat and a shatteringly crispy, crackling skin.
Details
Ingredients
- 3 lbs skin-on pork belly
- 1 tbsp sea salt
- 1 tsp five-spice powder
- 1/2 tsp white pepper
- 2 tbsp rice vinegar (for the skin)
Instructions
- 1
Score the pork belly skin in a crosshatch pattern with a sharp knife, cutting through the skin but not into the meat.
- 2
Rub the meat side with five-spice powder, white pepper, and half the salt.
- 3
Rub the skin side with rice vinegar and remaining salt. Place on a rack over a baking sheet, skin-side up.
- 4
Refrigerate uncovered overnight (or at least 4 hours) to dry the skin completely.
- 5
Preheat oven to 300°F (150°C). Roast for 2 hours until the meat is very tender.
- 6
Increase oven to 450°F (230°C) (or use the broiler). Roast 15-20 more minutes, watching carefully, until the skin puffs and blisters into golden crackling.
- 7
Rest 10 minutes, then slice with a serrated knife.
About This Recipe
The quest for a perfectly shatteringly crisp skin atop succulent, meltingly tender pork belly is a culinary holy grail, deeply rooted in Chinese gastronomic tradition. This Crispy Pork Belly, or Siu Yuk (燒肉), is a Cantonese masterpiece, celebrated for its exquisite textural contrast. Achieving this hallmark crispness involves several critical steps: meticulous scoring of the skin, a generous application of salt to draw out moisture, and perhaps most importantly, repeated drying and high-heat roasting phases, often with a final blast under the broiler. The initial slow roast renders the fat, transforming the meat into a luxurious, buttery texture, while the specific spices like five-spice powder infuse it with an aromatic depth that balances the richness of the pork. The essential splash of rice vinegar on the skin is not merely a flavor enhancer but a chemical catalyst, aiding in the development of those coveted, airy crackling bubbles. While often enjoyed simply with a dab of hoisin or mustard sauce, this dish shines as the star of a celebratory meal, served alongside steamed rice and stir-fried greens to cut through its richness. Some regional variations might include marinades with fermented bean curd for an extra layer of umami, but the core technique for the skin remains paramount.
Tips & Tricks
- • To guarantee maximum crispiness, thoroughly pat the pork belly skin dry with paper towels, then prick it all over with a fork or a specialized skin pricker. The more holes, the more channels for steam to escape, resulting in a lighter, airier crackle.
- • For a spicier or more aromatic variation, consider adding a pinch of white pepper or a small amount of finely minced garlic and ginger to the five-spice rub, ensuring it only goes on the meat side and not the skin.
- • Leftover crispy pork belly can be stored in an airtight container in the refrigerator for up to 3 days. To re-crisp, place it on a wire rack over a baking sheet in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the skin crackles again.
- • Serve this decadent pork belly with a tangy dipping sauce like a mix of hoisin and sriracha, or a classic Dijon mustard. It pairs beautifully with steamed jasmine rice and a refreshing side of blanched gai lan (Chinese broccoli) dressed with oyster sauce.
Nutrition Facts
Per serving (approximate)