Written January 23, 2023, updated Jan 31, 2025
What
Crispy-skinned roasted pork belly
Ingredients
2-3lb slab Pork Belly
1 Tbsp Garlic, minced or crushed
2 Tbsp Shaoxing Wine
½ Tbsp Hoisin Sauce
½ Tbsp Oyster Sauce
¼ tsp Salt
¼ tsp Sugar
¼ tsp Pepper
pinch – ⅛ tsp 5-Spice Powder
Kosher Salt/Vinegar
Time
20 minute Prep, 4 hours – Overnight Marinate, 1-2 hour Cook
Prep
- Turn pork belly skin side down onto some paper towels
- Cut vertical lines into the meat, making sure NOT to cut into the fat for the marinade
- In a separate bowl, mix Soy Sauce (1 Tbsp), Garlic (3 cloves, crushed or minced), Salt, Sugar, Pepper (¼ tsp each), 5-Spice Powder (pinch – ⅛ tsp), Hoisin Sauce (½ Tbsp), Oyster Sauce (½ Tbsp), and Shaoxing Wine (2 Tbsp)
Optional: Before preparing meat, mix the Garlic (3 cloves, crushed) with Butter (2-3 Tbsp, softened or melted). If melted, then allow to solidify overnight in refrigerator, if softened, then mix together. This helps the mixture stick to the meat
- Taste and alter if necessary (it should be more saucy than liquidy)
- Rub the Spice Mixture into the meat, making sure NOT to get any on the skin
- Place it meat side down into a baking dish or plate
Optional: Create a dish the size of your Pork slab out of Foil, folding up the sides to hold in the sauce close to the meat. Place a piece of Plastic Wrap inside of that, then place the meat and any sauces meat-side-down into it
- Dry the skin with a towel (needs to be dry)
3 Choices:
Rub with a sprinkle of salt
Lightly brush on a salt/vinegar mix
Just dry it
- Place UNCOVERED in the refrigerator 4 hours or overnight (preferable). The goal here is to get the skin super dry
Cooking Day
- Preheat oven to 400F degrees Roast setting
- Dry the skin
- Line a baking sheet with foil
- Place meat skin-side-down on the foil
- Roast for 40ish minutes until internal temperature exceeds 160F (See NOTES)
- Take it out, flip it over so skin is up
Optional: Dry it and then either prick tiny holes in the skin or score it – either way be careful NOT to cut past the skin and into the fat. Otherwise it will NOT get bubbly and crispy
- Brush on a thin layer of vinegar/salt combo
- Broil on High for 3-5 minutes until desired temperature/doneness (WARNING: This process produces a LOT of smoke. Recommend opening windows and creating a crosswind to prevent buildup)
Serve
- Let sit for 15 minutes
- Slice into little squares
- Serve with rice or noodles
Notes
- Part of the reason I’ve been unable to get a proper crackling exterior (apart from my mistakes) is because I realized that the skin has been removed on the pieces I buy. It’s just a fat pad
Temperature Guide (SOURCE)
- 160-165°F – Fat begins rendering, meat starts becoming tender
- 175°F – Fat rendered, meat is tender
- 185°F – Fat mostly rendered, meat very tender
- 195-205°F – Fat fully rendered, meat fall-apart tender
