This crispy pork belly recipe strikes the perfect balance between a juicy, tender interior and a crunchy, golden skin. Roasted to perfection, the pork belly is seasoned with spices that enhance its rich flavor. Whether it’s the main dish or part of a larger meal, this dish is a sure crowd-pleaser. Easy to prepare and packed with flavor, it’s the ultimate comfort food for any occasion. Serve it with your favorite sides for a complete, satisfying meal!
Table of contents
What Is Crispy Pork Belly
Crispy pork belly, also known as Siu Yuk in Chinese cuisine, is a popular dish that uses pork belly, which comes from a fatty part of the pig. The chef prepares the pork by cooking it until the skin develops a perfect crispy texture, which protects the juicy and tender meat inside. The essential method to create this ideal dish requires slow-roasting the pork until all its fat melts away and its skin achieves a beautiful crispy texture.
The dish is a star in Chinese crispy pork belly, particularly in Cantonese kitchens, which rely on high heat and patience to dry out the skin and achieve that famous crunch. Over time, Western kitchens have adapted this technique, using home ovens to recreate the crispy skin and tender meat. Both methods aim for the same goal: loud crunch and clean cuts, with no chew!
How to Make Perfect Pork Belly in the Oven
Ingredients You Need for Crispy Pork Belly
- 2.5 pounds Pork Belly skin on
- 1 tbsp Kosher Salt
- 1/2 tbsp White Pepper Powder
- 1/2 tbsp Chinese Five Spice Powder
- 1/2 tbsp White Granulated Sugar
- 1 tbsp Shaoxing Wine
- Kosher Salt
- 1 Egg White
- White Wine Vinegar
Step-by-Step Guide
- Prepare the Pork Belly
Dry the skin of the pork belly dry using paper towels. Use a meat piercer or fork to gently poke small holes across the skin, making sure not to pierce the meat underneath.
- Season the Meat
For the meat side, use a knife to make 1/2-inch long cuts along the length of the pork belly. In a bowl, mix together salt, white pepper, five spice powders, sugar, and Shaoxing wine to form a paste. Spread the paste evenly over the meaty side of the pork, and make sure to get into the crevices. Avoid applying it to the skin.
- Dry the Skin
Place the marinated pork belly onto a sheet of foil. Create a “foil boat” around the pork, but make sure the skin remains uncovered. Put the pork belly in the refrigerator for at least 24 hours, or preferably 48 hours, to help the skin dry out completely.
- Prepare for Roasting
Once the skin is dry, mix the salt and egg white together. Brush the skin with white vinegar, then evenly apply the salt and egg mixture on top of the skin.
- First Round of Baking
Preheat your oven to 150°C (302°F) in bake mode. Roast the pork belly for 45 minutes. Once done, remove the pork belly and brush off any excess salt from the skin. The skin should be soft at this point, so poke additional holes to aid in crisping.
- Increase the Temperature for Crisping
Next, increase the oven temperature to 215°C (419°F) and roast the pork belly uncovered for another 20 minutes. If any edges start to burn, cover them lightly with foil to help the skin crisp evenly. Keep an eye on it to prevent over-browning.
- Final Touch
After 20 minutes, remove the pork belly from the oven using oven gloves. Let it rest for a few minutes before serving.
- Serve and Enjoy!
Slice the crispy pork belly between the bones and serve with your favorite sides. Enjoy the rich flavors and satisfying crunch!
Best Oven for Perfect Crispy Pork Belly
Any oven can cook crispy pork belly, but some ovens make the cooking process easier than others. The Typhur Sync Oven is an excellent choice for cooking crispy pork belly. With its precise temperature control and built-in wireless temperature probes, you can monitor the internal temperature of the pork belly, ensuring it cooks perfectly every time.
The First Countertop Oven with a Wireless Thermometer
For the crispiest results, choose an oven that maintains consistent heat and offers a high-heat setting for crisping the skin. Convection ovens with a fan setting help distribute heat evenly, ensuring the skin crisps up all over.
What to Serve with Crispy Pork Belly
Crispy pork belly pairs wonderfully with both light and hearty sides. Here are a few great ideas:
- Steamed Rice: The soft texture of rice makes a perfect base for the rich pork belly.
- Pickled Vegetables: The acidity and crunch of pickled vegetables balance the richness of the pork belly.
- Sautéed Greens: Spinach or bok choy adds a fresh, earthy flavor that complements the pork.
- Sweet Potatoes: The sweetness of roasted sweet potatoes pairs perfectly with the savory pork belly.
Frequently Asked Questions About Crispy Pork Belly
Crispy pork belly takes about 1.5 hours to cook. Roast it at 150°C (302°F) for 45 minutes, then at 215°C (419°F) for another 20 minutes to get the skin crispy.
Store the crispy pork belly on a wire rack so air can circulate around it. Reheat it in the oven at a high temperature (around 400°F) for a few minutes to restore the crispiness.
Crispy pork belly is high in fat and calories, making it an indulgent treat. While it’s not the healthiest option, it can be enjoyed in moderation as part of a balanced diet.
Crispy pork belly pairs well with various sauces like hoisin sauce, garlic soy sauce, or a tangy vinegar-based sauce. These sauces balance the richness of the pork belly.
Store crispy pork belly in an airtight container in the fridge for up to 3 days. Reheat it in the oven to keep the skin crispy.
Crispy Pork Belly
Equipment
- Chef Knife
- Foil
- Roasting Pan
The First Countertop Oven with a Wireless Thermometer
Ingredients
- 2.5 pounds Pork Belly skin on
- 1 tbsp Kosher Salt
- 1/2 tbsp White Pepper Powder
- 1/2 tbsp Chinese Five Spice Powder
- 1/2 tbsp White Granulated Sugar
- 1 tbsp Shaoxing Wine
- Kosher Salt
- 1 Egg White
- White Wine Vinegar
Instructions
- Dry the skin of the pork belly by patting it gently. Use a meat piercer or fork to poke small holes across the skin. Make sure these holes penetrate only the skin and do not pierce through the underlying meat.2.5 pounds Pork Belly
- For the side of the pork belly with the meat, take a knife and make 1/2 – inch long cuts along the length of the pork belly. In a small bowl, blend salt, white pepper, five spice powder, sugar, and Shaoxing wine to form a paste. Apply this paste evenly on the meaty side of the pork and into the crevices, making sure not to come into contact with the skin.1 tbsp Kosher Salt, 1/2 tbsp White Pepper Powder, 1/2 tbsp Chinese Five Spice Powder, 1/2 tbsp White Granulated Sugar, 1 tbsp Shaoxing Wine
- Lay the pork belly, which has been punctured and marinated, onto a sheet of foil. Then, shape the foil around the pork to form a kind of ‘foil boat’, ensuring that the skin of the pork remains uncovered. Next, put it in the refrigerator. It is recommended to leave it there for 24 hours, though for optimal results, leaving it for 48 hours will help the skin dry out more thoroughly.
- Once the skin is dry, mix together salt and a beaten egg white. Brush the skin with a layer of white vinegar, then evenly layer the salt/egg mixture directly on the skin.1 tbsp Kosher Salt, 1 Egg White, White Wine Vinegar
- Set the oven to Bake mode at 150°C, preheat ON, and baking time 45 minutes. Press the "Start Cooking" button to start preheating. Once preheated, place the belly on the roasting pan and insert it into Level 2.
- After you remove the pork belly, remove the salt from the skin and brush off any excess salt. The skin should be soft at this point. Poke more holes in the skin.
- Set the oven to Bake mode at 215°C, preheat ON, and cooking time 20 minutes. Increase the oven temperature and start preheating. Once preheated, place the roasting pan and insert it into Level 2. If any edges start to burn, place a small piece of foil over them to help the pork skin crisp up as evenly as possible.
- With a pair of oven gloves, carefully remove the belly.
- Serve and enjoy!
Nutrition
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
