Crispy Pork Belly
Crispy Pork Belly
Ingredients
For the Pork Belly
- 500 g pork belly
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon Chinese 5 spice
- 1 tablespoon sugar
- as needed salt, for covering skin
For the Sauce
- 1 onion
- 3 garlic cloves
- 1 thumb ginger
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 cup water, or chicken stock
- as needed oil, for sautéing
Instructions
- 1
Take 500g of pork belly. Score the skin of the pork belly. Flip the pork belly over and make cuts on the meat side, ensuring not to cut through the skin.
⏱️ 5 min
- 2
Place the scored pork belly in a bowl. Season the meat side with 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon Chinese 5 spice, and 1 tablespoon sugar. Rub the seasoning thoroughly into the meat.
⏱️ 5 min
- 3
Wrap the pork belly in aluminum foil, leaving the skin exposed. Place the wrapped pork belly in a baking dish. Cover the exposed skin with a generous layer of salt.
⏱️ 5 min
- 4
Preheat your oven to 180°C. Bake the pork belly at this temperature for 50 minutes.
⏱️ 50 min•🌡️ 180
- 5
While the pork belly is baking, finely chop 1 onion. Mince 3 garlic cloves and 1 thumb of ginger.
⏱️ 5 min
- 6
Heat a small amount of oil in a pan. Add the chopped onion and sauté until it becomes translucent. Then, add the minced garlic and ginger and sauté briefly until fragrant.
⏱️ 5 min
- 7
To the pan with the aromatics, add 2 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons rice vinegar, and 1 tablespoon sugar. Pour in 1/2 cup of water (or chicken stock). Bring the mixture to a simmer, allowing the flavors to meld.
⏱️ 5 min
- 8
After the first 50 minutes, remove the pork belly from the oven. Carefully remove the aluminum foil and scrape off the salt layer from the skin. Increase the oven temperature to 200°C. Return the pork belly to the oven and bake for another 20 minutes, or until the skin is perfectly crispy and puffed up.
⏱️ 20 min•🌡️ 200
- 9
Once the pork belly is crispy, remove it from the oven and let it rest for 10 minutes. This helps to retain its juiciness. After resting, slice the pork belly into desired pieces.
⏱️ 10 min
- 10
Serve the crispy pork belly with the prepared sauce.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pork Belly
For the Pork Belly
- 500 g pork belly
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon Chinese 5 spice
- 1 tablespoon sugar
- as needed salt, for covering skin
For the Sauce
- 1 onion
- 3 garlic cloves
- 1 thumb ginger
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 cup water, or chicken stock
- as needed oil, for sautéing
Instructions
- 1
Take 500g of pork belly. Score the skin of the pork belly. Flip the pork belly over and make cuts on the meat side, ensuring not to cut through the skin.
⏱️ 5 min - 2
Place the scored pork belly in a bowl. Season the meat side with 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon Chinese 5 spice, and 1 tablespoon sugar. Rub the seasoning thoroughly into the meat.
⏱️ 5 min - 3
Wrap the pork belly in aluminum foil, leaving the skin exposed. Place the wrapped pork belly in a baking dish. Cover the exposed skin with a generous layer of salt.
⏱️ 5 min - 4
Preheat your oven to 180°C. Bake the pork belly at this temperature for 50 minutes.
⏱️ 50 min•🌡️ 180 - 5
While the pork belly is baking, finely chop 1 onion. Mince 3 garlic cloves and 1 thumb of ginger.
⏱️ 5 min - 6
Heat a small amount of oil in a pan. Add the chopped onion and sauté until it becomes translucent. Then, add the minced garlic and ginger and sauté briefly until fragrant.
⏱️ 5 min - 7
To the pan with the aromatics, add 2 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons rice vinegar, and 1 tablespoon sugar. Pour in 1/2 cup of water (or chicken stock). Bring the mixture to a simmer, allowing the flavors to meld.
⏱️ 5 min - 8
After the first 50 minutes, remove the pork belly from the oven. Carefully remove the aluminum foil and scrape off the salt layer from the skin. Increase the oven temperature to 200°C. Return the pork belly to the oven and bake for another 20 minutes, or until the skin is perfectly crispy and puffed up.
⏱️ 20 min•🌡️ 200 - 9
Once the pork belly is crispy, remove it from the oven and let it rest for 10 minutes. This helps to retain its juiciness. After resting, slice the pork belly into desired pieces.
⏱️ 10 min - 10
Serve the crispy pork belly with the prepared sauce.