Pork Belly Recipe

Prepare brine

In a large pot or container, combine 2 liters cold water, kosher salt, brown sugar, black peppercorns, bay leaves and smashed garlic. Stir until salt and sugar dissolve.

Trim the pork belly: if needed, remove any ragged edges. Keep the skin on. Score the skin lightly in parallel lines about 1 cm apart, cutting just through the skin and fat but not into the meat (optional but helps crisping). Pat the pork belly dry with paper towels.

Submerge and brine: place the pork belly into the brine, weight it down so it's fully submerged. Refrigerate for 8–12 hours (overnight).

After brining, remove pork belly from brine and rinse briefly under cold water. Pat completely dry with paper towels. Transfer to a tray and refrigerate uncovered for 2–4 hours (or up to overnight) to dry the skin further — this helps with crisping.

Preheat the oven to 150°C (300°F).

Make the flavor paste: in a small bowl mix light soy sauce, dark soy sauce, rice vinegar, five-spice powder, sliced ginger and vegetable oil. Stir to a uniform paste.

Score the meat side (not the skin) lightly in a diamond pattern to allow seasoning to penetrate (optional). Rub the flavor paste evenly over the meat side and the thicker fat edges. Avoid the skin; keep it dry.

Place the pork belly on a wire rack set over a roasting pan (skin side up). Add 150 ml water to the pan to keep the meat moist during the low roast. Cover the pork loosely with foil, not touching the skin, or use another roasting pan inverted to create an oven-safe tent.

Slow roast: place in the oven and roast for 2 to 2.5 hours, until the meat is tender and the internal temperature in the thickest part reaches about 70–75°C (158–167°F).

Remove from oven and increase oven temperature to 230°C (450°F). Carefully drain any liquid from the roasting pan. Brush the meat side with a thin layer of honey to help glazing.

Prepare the skin: rub the pork skin with sea salt, making sure it gets into the score lines made earlier (if you scored the skin). This draws moisture out and helps create crispness.

Crisp the skin: return pork belly to the oven, uncovered, at 230°C (450°F) for 20–30 minutes. Watch closely — the skin should blister and puff up and become golden brown and crackly. If some spots puff slower, move the pan briefly to position for more even heat, or use a short burst under a preheated broiler/grill for 1–3 minutes, watching constantly to prevent burning.

Glaze finish (optional): remove pork when skin is crisp. While hot, brush a thin coat of honey mixed with a teaspoon of soy (from the earlier mixture) over the meat side for shine and flavor.

Rest: transfer pork belly to a cutting board and let rest for 10–15 minutes before slicing. Resting allows juices to redistribute and the skin to set.

Slice and serve: using a sharp knife, slice into 1–1.5 cm thick pieces. Garnish with sliced green onions if desired. Serve warm.