Go Back
–+ servings
Pork Belly Recipe

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.
No ratings yet
Print Recipe Pin Recipe
Servings 6 servings

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.

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.
Love this recipe?Follow us at @Recipecs for more