Crispy Pork Belly (Chinese Style)

Ingredients

• 3 lb Pork belly, skin on (Whole piece, skin intact)
• 2.5 tsp Salt (Divided: 1.5 tsp for meat rub, 1 tsp for skin)
• 1.5 tsp Ground black pepper
• 1.5 tsp Chinese five‑spice powder
• 2 Tbsp White distilled vinegar (For brushing on skin)
• 2 Tbsp Hoisin sauce (optional, for serving)
• 1 Tbsp Sriracha chili sauce (optional, for serving)
• 0.25 cup Cucumber pickles (optional, for serving) (Thinly sliced)
• 1 cup Jasmine rice (optional, for serving) (Cooked)
• 200 g Egg noodles or rice noodles (optional, for serving) (Boiled and drained)
• 2 Tbsp Soy sauce (optional, for noodle sauce)
• 1 Tbsp Oyster sauce (optional, for noodle sauce)
• 1 tsp Black rice vinegar (optional, for noodle sauce)
• 1 tsp Sugar (optional, for noodle sauce)
• 2 stalks Green onion (Thinly sliced, for garnish)
• 2 Tbsp Fresh cilantro (Chopped, for garnish)
• 2 Tbsp Roasted peanuts (optional, for noodle bowl) (Crushed)

Instructions

1. Parboil pork belly

   Place the 3‑lb pork belly skin side down in a pot of boiling water over high heat. Boil for 5 minutes, then remove and pat dry with paper towels.

   Time: PT5M

2. Poke skin perforations

   Using a sharp skewer or the tip of a knife, poke many small holes through the skin and the thin layer of fat directly underneath, being careful not to cut into the flesh.

   Time: PT5M

3. Make shallow cross‑cuts

   Turn the belly over and cut 1.2‑inch (3 cm) deep slashes across the meat, stopping short of the skin. This helps the rub penetrate.

   Time: PT5M

4. Prepare dry rub

   In a small bowl combine 1½ tsp salt, 1½ tsp ground black pepper, and 1½ tsp Chinese five‑spice powder. Rub the mixture all over the meat side, avoiding the skin, and massage gently.

   Time: PT5M

5. Salt the rind and rest

   Flip the belly, sprinkle a thin layer of salt over the skin, and let it rest uncovered on a rack for 30 minutes. The salt draws moisture from the skin.

   Time: PT30M

6. Vinegar treatment and overnight drying

   After the 30‑minute rest, wipe any surface moisture, then brush the skin with 2 Tbsp white vinegar. Transfer the belly to a rimmed baking sheet and refrigerate uncovered overnight (≈12 hours) to fully dry the skin.

   Time: PT12H

7. Set up foil and support

   Pre‑heat the oven to 400°F (200°C). Place a sheet of aluminum foil on a baking tray, lay two small bones (or a metal bowl) in the center to create a shallow well, then lay the pork belly on top, skin side up. Fold the foil edges up around the meat to protect the underside.

   Time: PT5M

   Temperature: 400°F

8. Add parchment and rack

   Line the tray with parchment paper, place a rack on top, and set the pork belly on the rack, skin side up.

   Time: PT5M

9. Roast at 400°F

   Roast the pork belly in the pre‑heated oven for 40 minutes.

   Time: PT40M

   Temperature: 400°F

10. High‑heat finish

    Remove the foil, increase oven temperature to 430°F (220°C), and continue roasting (or switch to broiler) for 30‑45 minutes, watching closely until the skin puffs and turns golden‑brown.

    Time: PT38M

    Temperature: 430°F

11. Rest the pork belly

    Take the pork belly out of the oven and let it rest on a cutting board for 15 minutes; the residual heat finishes crisping the skin.

    Time: PT15M

12. Slice and serve

    Cut the belly into bite‑size pieces with a sharp knife. Serve plain, with hoisin or sriracha, cucumber pickles, jasmine rice, or tossed with noodles and a simple soy‑oyster‑vinegar sauce. Garnish with green onion, cilantro, and crushed peanuts if desired.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

20g

Carbohydrates

2g

Fat

55g

Fiber

0g

Ingredient Substitutions

• Instead of Salt: Kosher salt, Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Chinese five‑spice powder: Homemade five‑spice blend
• Instead of White distilled vinegar: Apple cider vinegar (slightly sweeter)
• Instead of Hoisin sauce (optional, for serving): BBQ sauce
• Instead of Sriracha chili sauce (optional, for serving): Chili garlic sauce
• Instead of Cucumber pickles (optional, for serving): Pickled radish
• Instead of Jasmine rice (optional, for serving): Basmati rice
• Instead of Egg noodles or rice noodles (optional, for serving): Spaghetti
• Instead of Soy sauce (optional, for noodle sauce): Tamari (gluten‑free)
• Instead of Oyster sauce (optional, for noodle sauce): Hoisin sauce
• Instead of Black rice vinegar (optional, for noodle sauce): Rice vinegar
• Instead of Sugar (optional, for noodle sauce): Honey
• Instead of Green onion: Chives
• Instead of Fresh cilantro: Thai basil
• Instead of Roasted peanuts (optional, for noodle bowl): Cashews

Equipment Needed

• Large pot
• Sharp knife or kitchen shears
• Cutting board
• Small spoon or brush
• Baking sheet or roasting pan
• Aluminum foil
• Two small bones or metal bowl (optional)
• Parchment paper
• Oven rack or cooling rack
• Oven (with broiler/grill function)
• Tongs
• Paper towels

Critical Steps — Do Not Skip

• Parboiling the pork belly softens the skin for cracking.
• Poking small holes in the skin and fat allows rendered fat to escape and the skin to puff.
• Salting the rind and letting it rest draws moisture away for a dry surface.
• Applying vinegar and drying the skin overnight is essential for maximum crispness.
• Finishing at high heat (430°F) creates the final puffed, golden crackling.

Chef Tips from the Video

• Score the skin in a cross‑hatch pattern before salting for extra surface area.
• If your oven broiler is uneven, finish the crackling with a kitchen torch for quick, uniform puff.
• Pat the skin completely dry before applying vinegar; any moisture will steam the skin and reduce crispness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dry the skin in the refrigerator up to 2 days ahead for even better crackle.
• Prepare the five‑spice rub and store in an airtight jar for future use.
• Make hoisin‑sriracha dipping sauce a day before serving.