Crispy Pork Belly
Crispy Pork Belly
Ingredients
- 1 kg pork belly, skin on
- 2 tablespoons white vinegar
- 1 teaspoon salt
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
- 200 g coarse sea salt
Instructions
- 1
Score the meat side of the pork belly deeply, being careful not to cut through the skin.
⏱️ 5 min
- 2
Place the pork belly, skin side up, in a pot of water and boil for 15 minutes.
⏱️ 15 min
- 3
Remove the pork belly from the water and pat it very thoroughly dry with paper towels, ensuring no moisture remains on the skin.
⏱️ 5 min
- 4
Using a meat tenderizer or a fork, poke as many holes as possible all over the skin. The more holes you poke, the crispier the skin will be.
⏱️ 5 min
- 5
Flip the pork belly so the meat side is down. Rub the 2 tablespoons of white vinegar evenly all over the skin of the pork belly.
⏱️ 2 min
- 6
In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon five-spice powder, 1/2 teaspoon white pepper, and 1/2 teaspoon sugar.
⏱️ 1 min
- 7
Rub this spice mixture generously into the scored meat side of the pork belly, making sure to avoid getting any on the skin.
⏱️ 2 min
- 8
Tightly wrap the pork belly in aluminum foil, leaving only the skin exposed. Place the wrapped pork belly on a baking rack positioned over a baking tray.
⏱️ 2 min
- 9
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 10
Bake for 30 minutes.
⏱️ 30 min•🌡️ 180
- 11
After the initial 30 minutes, remove the pork belly from the oven.
⏱️ 1 min
- 12
Cover the entire skin surface with 200g of coarse sea salt, pressing it down firmly to form a solid crust.
⏱️ 2 min
- 13
Return the pork belly to the oven. Increase the oven temperature to 200°C (400°F) and bake for 45 to 60 minutes, or until the skin is visibly bubbly and crispy.
⏱️ 60 min•🌡️ 200
- 14
Optional for Extra Crispiness: If the skin is not as crackly as desired, increase the oven temperature further to 220°C (425°F) and bake for an additional 10 to 15 minutes. Keep a close eye on it during this stage to prevent burning.
⏱️ 15 min•🌡️ 220
- 15
Once baked to your desired crispiness, remove the pork belly from the oven. Carefully remove the hardened salt crust from the skin. A spoon or knife can be used to scrape it off.
⏱️ 2 min
- 16
Let the pork belly rest for 10 to 15 minutes before slicing. Slice and serve your perfect crispy pork belly.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pork Belly
- 1 kg pork belly, skin on
- 2 tablespoons white vinegar
- 1 teaspoon salt
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
- 200 g coarse sea salt
Instructions
- 1
Score the meat side of the pork belly deeply, being careful not to cut through the skin.
⏱️ 5 min - 2
Place the pork belly, skin side up, in a pot of water and boil for 15 minutes.
⏱️ 15 min - 3
Remove the pork belly from the water and pat it very thoroughly dry with paper towels, ensuring no moisture remains on the skin.
⏱️ 5 min - 4
Using a meat tenderizer or a fork, poke as many holes as possible all over the skin. The more holes you poke, the crispier the skin will be.
⏱️ 5 min - 5
Flip the pork belly so the meat side is down. Rub the 2 tablespoons of white vinegar evenly all over the skin of the pork belly.
⏱️ 2 min - 6
In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon five-spice powder, 1/2 teaspoon white pepper, and 1/2 teaspoon sugar.
⏱️ 1 min - 7
Rub this spice mixture generously into the scored meat side of the pork belly, making sure to avoid getting any on the skin.
⏱️ 2 min - 8
Tightly wrap the pork belly in aluminum foil, leaving only the skin exposed. Place the wrapped pork belly on a baking rack positioned over a baking tray.
⏱️ 2 min - 9
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 10
Bake for 30 minutes.
⏱️ 30 min•🌡️ 180 - 11
After the initial 30 minutes, remove the pork belly from the oven.
⏱️ 1 min - 12
Cover the entire skin surface with 200g of coarse sea salt, pressing it down firmly to form a solid crust.
⏱️ 2 min - 13
Return the pork belly to the oven. Increase the oven temperature to 200°C (400°F) and bake for 45 to 60 minutes, or until the skin is visibly bubbly and crispy.
⏱️ 60 min•🌡️ 200 - 14
Optional for Extra Crispiness: If the skin is not as crackly as desired, increase the oven temperature further to 220°C (425°F) and bake for an additional 10 to 15 minutes. Keep a close eye on it during this stage to prevent burning.
⏱️ 15 min•🌡️ 220 - 15
Once baked to your desired crispiness, remove the pork belly from the oven. Carefully remove the hardened salt crust from the skin. A spoon or knife can be used to scrape it off.
⏱️ 2 min - 16
Let the pork belly rest for 10 to 15 minutes before slicing. Slice and serve your perfect crispy pork belly.
⏱️ 15 min