Pork Belly Recipe

Trim and score

Pat the pork belly dry with paper towels. If the skin is very thick, trim any excess uneven fat so the slab is even. Score the skin in a crosshatch or parallel shallow lines (about 1/8 inch deep) spaced 1/2 inch apart. Scoring helps render fat and crisp the skin.

Salt cure (optional but recommended for crisp skin)

Rub 1 tablespoon kosher salt into the skin and refrigerate uncovered on a rack for at least 4 hours or overnight. This dries the skin and helps it crisp. If short on time, proceed without extended drying and use the oven method below.

Make the marinade

Whisk together 1 tablespoon kosher salt (remaining), brown sugar, soy sauce, mirin, rice vinegar, grated ginger, minced garlic, five-spice powder, black pepper, and 1 tablespoon neutral oil in a bowl until sugar dissolves.

Marinate the pork

Turn the pork belly skin-side up. Place the pork in a shallow dish or resealable bag and pour the marinade over the meat side (avoid pouring large amounts over the skin if you cured it earlier). Massage the marinade into the meat side, ensuring even coating. Marinate in the refrigerator for at least 2 hours and up to 12 hours (overnight best).

Bring to room temperature

Remove the pork from the refrigerator 30–45 minutes before cooking to take the chill off. Preheat the oven to 160°C (325°F).

Initial roast

Place the pork belly meat-side up in a roasting pan on a rack. Pour 1/2 cup water into the pan (or low-sodium chicken stock) to keep the meat moist. Cover loosely with foil and roast at 160°C (325°F) for 1 hour 15 minutes to 1 hour 30 minutes, until the meat is tender but not falling apart.

Increase heat & baste

Remove the foil. Increase oven temperature to 220°C (425°F). Spoon a little of the pan juices over the meat side, but keep the skin as dry as possible. Roast uncovered for 20–30 minutes, checking every 8–10 minutes. If the skin is blistering and puffing, continue until crisp and crackling; rotate the pan for even browning.

Optional broil for extra crisp

If the skin is not fully crisp, place the oven on broil/grill for 2–6 minutes with the pork belly 6–8 inches from the element. Watch constantly to prevent burning. Remove when skin is uniformly blistered and crackly.

Rest

Transfer the pork belly to a cutting board and let it rest for 10–15 minutes. Resting lets juices redistribute and makes slicing cleaner.

While the pork rests, whisk together honey, hoisin, soy sauce, lime juice, and sesame oil in a small bowl. Warm briefly in a small saucepan over low heat if you prefer a thinner glaze. Taste and adjust sweetness or acidity.

Brush a thin layer of the glaze over the meat side of the pork belly just before slicing, or serve on the side for dipping.

Slice the pork belly against the grain into 1/2-inch thick slices. If skin is very crisp, use a sharp chef's knife or cleaver and a steady motion to avoid smashing the crackling.

Plate slices over steamed rice or in buns. Spoon any resting juices or finishing sauce over the slices. Garnish with sliced scallions, toasted sesame seeds, and pickled cucumber. Serve immediately.