Would you like to save this?
We'll email this post to you, so you can come back to it later!
Pork Belly Recipe
This Pork Belly Recipe brings together slow-cooked, Asian-inspired flavors with a perfectly crispy skin for tender meat that practically melts on your tongue.
Cooking pork belly has always been a sort of delicious science experiment in my kitchen. I love how this roasted pork belly method highlights seasonal spices and simple ingredients, turning humble cuts into a feast-worthy centerpiece. Unlike leaner cuts, pork belly packs richness into every bite—and when you plan ahead to let the meat rest, you get that dreamy, tender texture. This version gets a sweet-salty marinade and a high-heat finish that yields crispy skin like crackling on New Year’s Eve. I often make it in cooler months, wrapping the leftovers in steamy bao buns for a midweek treat. You know what? It’s one of those recipes that feels fancy but is really straightforward once you get the hang of it.
Why You’ll Love This Recipe
• Slow-cooked to perfection for melt-in-your-mouth tenderness.
• Crispy skin that snaps with every bite—no soggy pork belly here.
• Asian-inspired marinade with five-spice, soy, and a hint of honey.
• Versatile enough to serve as an indulgent weeknight supper or holiday show-stopper.
• Leftovers reheat beautifully—ideal for meal prep or packed lunches.
• Simple pantry ingredients—no specialty stores required.
• Roasted pork belly method keeps cleanup minimal (just one pan!).
• Highly adaptable: you control spice level, sweetness, even cooking time.
Ingredients
- 3 lb pork belly, skin on (about 2 inches thick; ask your butcher to score the skin)
- 1 Tbsp kosher salt (plus extra for the skin rub)
- 1 tsp black pepper, freshly ground
- 1 Tbsp Shaoxing wine or dry sherry
- 2 Tbsp light soy sauce
- 1 Tbsp dark soy sauce (for color and caramel notes)
- 1 Tbsp honey or maple syrup (maple adds a homey sweetness)
- 2 tsp Chinese five-spice powder (or ½ tsp cinnamon + ½ tsp cloves)
- 4 garlic cloves, smashed
- 2 in fresh ginger, thinly sliced
- 2 green onions, cut into 2-inch pieces
- 1 Tbsp rice vinegar (or apple cider vinegar)
- 1 tsp sesame oil for finishing (optional)
Tips for choosing and prepping:
• Pick pork belly with even fat-to-meat layers for balanced richness.
• Score the skin deeply—just through the fat—to help render and crisp.
• Pat the skin completely dry: moisture is the enemy of crispy skin.
• If your butcher can’t score it, use a sharp utility knife yourself.
Directions
- Preheat oven to 300°F. Place the pork belly skin-side down in a snug roasting pan—this traps steam and keeps the meat juicy.
- Whisk Shaoxing wine, light soy, dark soy, honey, five-spice, garlic, ginger, green onion, and rice vinegar in a bowl. That’s your flavor-packed marinade.
- Rub the meat side with 1 Tbsp salt and pepper. Turn skin-side up, pat dry, then dust with extra kosher salt. Chill, uncovered, in the fridge for at least 1 hour (or overnight for best results).
- Remove from fridge, brush off excess salt, and discard any pooled liquid on the skin. Dryness equals crunch!
- Pour marinade around the meat—avoid the skin—and roast for 2 hours, basting every 45 minutes with pan juices.
- Bump oven to 425°F and roast 20–30 minutes more, watching closely until the skin puffs and crackles. No peeking too often, but stay vigilant.
- Transfer to a cutting board, tent loosely with foil, and rest for 15 minutes—this seals in those precious juices.
- Slice against the grain into ½-inch pieces and serve hot with rice, steamed greens, or tucked into bao buns for extra fun.
Servings & Timing
Yield: Serves 6–8
Prep Time: 20 minutes active (plus 1–12 hours drying)
Cook Time: 2 hours 30 minutes
Rest Time: 15 minutes
Total Time: About 3 hours (or up to 15 hours including drying)
Variations
• Spicy Szechuan Style: Add 1 Tbsp chili oil to the marinade and sprinkle Szechuan peppercorns on the belly before roasting.
• Korean BBQ Twist: Swap sesame oil for honey, stir in 2 Tbsp gochujang, and finish with toasted sesame seeds.
• Herb-Infused Roast: Replace five-spice with chopped rosemary and thyme, then rub the meat side with garlic-herb butter.
• Sweet Citrus Glaze: Stir 2 Tbsp orange marmalade into the marinade and garnish with fresh orange zest.
• Carnitas-Inspired Belly: Use Mexican adobo seasoning in place of five-spice; serve with lime wedges and cilantro.
• Vegan “Pork” Belly: Try the same technique on thick king oyster mushroom slices for a plant-based spin.
Storage & Reheating
• Fridge: Airtight container for up to 4 days.
• Freezer: Layer slices between parchment paper, freeze up to 2 months.
• Reheat: Bake at 375°F for 10 minutes to revive crispiness, or microwave covered for 1–2 minutes if you must.
• Make-Ahead: Dry skin overnight, roast morning of serving, then crisp under broiler right before dinner.
Notes
I’ve tested this recipe in gas and electric ovens—every appliance has its quirks, so trust your eyes and nose. If your kitchen is humid, skip the fridge-dry and pop the belly under the broiler for 2 minutes to finish. And here’s a little secret: simmer the reserved marinade until syrupy and brush on at the end—it’s a crowd-pleaser that sends friends clamoring for seconds.
FAQs
Q: How do I guarantee perfect crackling?
A: Dry, score, salt, then high-heat roast; moisture is your arch-enemy for crisp skin.
Q: Can I use pork shoulder instead?
A: You can, but shoulder won’t give you that fat-rendered, crispy-skin magic of pork belly.
Q: My pork belly is thicker—what then?
A: Add 20–30 minutes per extra pound and judge doneness by skin color and crackle.
Q: Is medium pork belly safe?
A: Aim for 160–165°F internal; pork belly shines fully cooked so the fat renders nicely.
Q: Will the marinade burn?
A: Keep it off the skin; pour around the meat and baste early in the process.
Q: What sides pair well?
A: Bright slaws, pickles, steamed greens, or simple cucumber salad cut through the richness.
Q: Can I sous vide this?
A: Absolutely—seal with marinade, cook at 165°F for 24 hours, then finish under a hot broiler.
Q: What wine goes best?
A: A crisp Riesling or Grüner Veltliner balances the pork’s richness beautifully.
Conclusion
This Pork Belly Recipe delivers on all fronts: slow-cooked tenderness, vibrant Asian-inspired seasonings, and that irresistible crispy skin we all crave. Give it a whirl for your next family dinner or special gathering—and don’t forget to drop a comment below with your spin or feedback. Happy cooking!
Pork Belly Recipe
Ingredients
- 3 lb pork belly, skin on (about 2 inches thick; ask your butcher to score the skin)
- 1 Tbsp kosher salt (plus extra for the skin rub)
- 1 tsp black pepper, freshly ground
- 1 Tbsp Shaoxing wine or dry sherry
- 2 Tbsp light soy sauce
- 1 Tbsp dark soy sauce (for color and caramel notes)
- 1 Tbsp honey or maple syrup (maple adds a homey sweetness)
- 2 tsp Chinese five-spice powder (or ½ tsp cinnamon + ½ tsp cloves)
- 4 garlic cloves, smashed
- 2 in fresh ginger, thinly sliced
- 2 green onions, cut into 2-inch pieces
- 1 Tbsp rice vinegar (or apple cider vinegar)
- 1 tsp sesame oil for finishing (optional)
Instructions
- Preheat oven to 300°F. Place the pork belly skin-side down in a snug roasting pan—this traps steam and keeps the meat juicy.
- Whisk Shaoxing wine, light soy, dark soy, honey, five-spice, garlic, ginger, green onion, and rice vinegar in a bowl. That’s your flavor-packed marinade.
- Rub the meat side with 1 Tbsp salt and pepper. Turn skin-side up, pat dry, then dust with extra kosher salt. Chill, uncovered, in the fridge for at least 1 hour (or overnight for best results).
- Remove from fridge, brush off excess salt, and discard any pooled liquid on the skin. Pour marinade around the meat—avoid the skin—and roast for 2 hours, basting every 45 minutes with pan juices.
- Bump oven to 425°F and roast 20–30 minutes more, watching closely until the skin puffs and crackles. Transfer to a cutting board and rest for 15 minutes.
- Slice against the grain into ½-inch pieces and serve hot with rice, steamed greens, or tucked into bao buns for extra fun.
