Slow-Roasted Pork Belly with Crispy Crackling
Slow-Roasted Pork Belly with Crispy Crackling
Ingredients
For the Pork Belly
- 2 pounds boneless pork belly, skin on
For the Marinade
- 2 tablespoons brown sugar, packed
- 1 teaspoon five-spice powder
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon fish sauce
- 1 tablespoon ginger, freshly grated
- 1 tablespoon garlic, freshly grated
For the Crackling
- 1 tablespoon salt, coarse, or as needed
- 1 tablespoon cooking oil
Instructions
- 1
Pat the pork belly dry with paper towels. On the meat side, score the pork belly with lines about 1 centimeter deep and 1 centimeter apart. Be careful not to cut through the skin.
⏱️ 5 min
- 2
In a small bowl, whisk together the brown sugar, five-spice powder, soy sauce, Shaoxing wine, fish sauce, grated ginger, and grated garlic to create the marinade.
⏱️ 3 min
- 3
Brush the marinade thoroughly over the scored meat side of the pork belly, ensuring it penetrates into the scored lines. Avoid getting marinade on the skin.
⏱️ 5 min
- 4
Using a sharp knife, fork, or a specialized pork belly skin pricker, puncture the skin of the pork belly all over. Aim for punctures about 0.5 centimeters deep. The more punctures, the crispier the crackling will be.
⏱️ 7 min
- 5
Generously grind or sprinkle salt over the punctured skin of the pork belly. Place the pork belly, skin-side up, on a wire rack set over a baking sheet. Refrigerate uncovered overnight (or for at least 12 hours) to allow the skin to dry out completely.
⏱️ 5 min
- 6
Preheat your oven to 284°F (140°C).
⏱️ 10 min•🌡️ 284
- 7
Remove the pork belly from the refrigerator. Carefully wrap the sides and bottom of the pork belly with aluminum foil, creating a snug 'boat' that leaves only the skin exposed. Place the foil-wrapped pork belly on a baking tray.
⏱️ 5 min
- 8
Roast the pork belly in the preheated oven for 2 hours and 30 minutes. This slow roast will tenderize the meat.
⏱️ 150 min•🌡️ 284
- 9
After the first roast, carefully remove the pork belly from the oven. Increase the oven temperature to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 10
Brush the skin of the pork belly with cooking oil. Return the pork belly to the oven and roast for an additional 20-30 minutes, or until the skin is puffed up, golden brown, and incredibly crispy. Keep a close eye on it to prevent burning.
⏱️ 30 min•🌡️ 400
- 11
Once the crackling is perfect, remove the pork belly from the oven. Let it rest for 10-15 minutes before slicing and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Slow-Roasted Pork Belly with Crispy Crackling
Ingredients
For the Pork Belly
- 2 pounds boneless pork belly, skin on
For the Marinade
- 2 tablespoons brown sugar, packed
- 1 teaspoon five-spice powder
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon fish sauce
- 1 tablespoon ginger, freshly grated
- 1 tablespoon garlic, freshly grated
For the Crackling
- 1 tablespoon salt, coarse, or as needed
- 1 tablespoon cooking oil
Instructions
- 1
Pat the pork belly dry with paper towels. On the meat side, score the pork belly with lines about 1 centimeter deep and 1 centimeter apart. Be careful not to cut through the skin.
⏱️ 5 min - 2
In a small bowl, whisk together the brown sugar, five-spice powder, soy sauce, Shaoxing wine, fish sauce, grated ginger, and grated garlic to create the marinade.
⏱️ 3 min - 3
Brush the marinade thoroughly over the scored meat side of the pork belly, ensuring it penetrates into the scored lines. Avoid getting marinade on the skin.
⏱️ 5 min - 4
Using a sharp knife, fork, or a specialized pork belly skin pricker, puncture the skin of the pork belly all over. Aim for punctures about 0.5 centimeters deep. The more punctures, the crispier the crackling will be.
⏱️ 7 min - 5
Generously grind or sprinkle salt over the punctured skin of the pork belly. Place the pork belly, skin-side up, on a wire rack set over a baking sheet. Refrigerate uncovered overnight (or for at least 12 hours) to allow the skin to dry out completely.
⏱️ 5 min - 6
Preheat your oven to 284°F (140°C).
⏱️ 10 min•🌡️ 284 - 7
Remove the pork belly from the refrigerator. Carefully wrap the sides and bottom of the pork belly with aluminum foil, creating a snug 'boat' that leaves only the skin exposed. Place the foil-wrapped pork belly on a baking tray.
⏱️ 5 min - 8
Roast the pork belly in the preheated oven for 2 hours and 30 minutes. This slow roast will tenderize the meat.
⏱️ 150 min•🌡️ 284 - 9
After the first roast, carefully remove the pork belly from the oven. Increase the oven temperature to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 10
Brush the skin of the pork belly with cooking oil. Return the pork belly to the oven and roast for an additional 20-30 minutes, or until the skin is puffed up, golden brown, and incredibly crispy. Keep a close eye on it to prevent burning.
⏱️ 30 min•🌡️ 400 - 11
Once the crackling is perfect, remove the pork belly from the oven. Let it rest for 10-15 minutes before slicing and serving.
⏱️ 15 min