Premium Seared Pork Belly Recipe

Trim and score

Pat the pork belly dry with paper towels. If the slab is uneven, trim a small amount of meat from the undersides so it sits flat. Using a sharp knife, score the skin in parallel lines about 1 cm apart, running lengthwise but not cutting into the meat (just through the skin and a little into the fat).

Salt the skin

Rub 1 tablespoon kosher salt evenly into the scored skin. This helps dry and crisp the skin during resting and searing.

Make the marinade

In a bowl combine dark soy sauce, light soy sauce, brown sugar, Shaoxing wine, grated ginger, minced garlic, five-spice powder and freshly ground black pepper. Stir until the sugar mostly dissolves.

Marinate the meat

Turn the pork belly so the meat/fat side faces up. Evenly spread the marinade over the meat/fat side only (avoid getting the wet marinade on the salted skin). Place the pork belly on a tray skin-side up, cover loosely, and refrigerate uncovered for at least 6 hours or up to 24 hours to allow the skin to dry and the flavors to penetrate the meat. If refrigerating more than 6 hours, re-salt the skin lightly (about 1/2 tablespoon) before cooking.

Bring to room temperature

Remove the pork belly from the refrigerator 30–45 minutes before cooking to come to near room temperature. Preheat your oven to 160°C (320°F).

Sear the skin

Heat 1 tablespoon neutral oil in a large ovenproof skillet over medium-high heat until shimmering. Place the pork belly skin-side down and press gently for even contact. Sear the skin for 4–6 minutes until it develops deep golden-brown color and begins to blister. Use tongs to support so the scored skin remains in contact; avoid moving the meat around. If excessive smoke builds, reduce heat slightly.

Finish in the oven

Flip the pork belly so the meat/fat side is down and the skin is up. Add 60 ml water to the pan (it will sizzle) or add around 1/2 cup if using a roasting tray to keep the meat moist. Dot the top of the meat with the butter. Transfer the pan to the preheated oven and roast for 60–75 minutes, basting once halfway through with pan juices, until the meat is tender and the internal temperature in the thickest part reaches 75–78°C (165–172°F).

Glaze and high-heat crisp

Remove the pork belly from the oven. Combine honey and rice vinegar in a small bowl and brush this glaze over the meat/fat side (not the skin). Increase the oven temperature to 230°C (450°F) or use the broiler. Return the pork belly to the oven, skin-side up, for 6–10 minutes until the glaze is caramelized and the skin becomes very crisp. Watch carefully to avoid burning; rotate the pan if needed for even color.

Rest and slice

Transfer the pork belly to a cutting board and let rest for 10 minutes. This firms up the fat and makes cleaner slices. Using a sharp knife, slice the pork belly into 1–1.5 cm thick slices following the score lines for neat portions.

Finish sauce and garnish

While the pork rests, place the skillet with remaining pan juices on medium heat. If the pan is very dry, add up to 1–2 tablespoons water. Stir in the remaining 1 tablespoon neutral oil (if needed) and the remaining butter (if any left). Spoon the juices over the sliced pork belly. Sprinkle thinly sliced spring onions, toasted sesame seeds (optional), and microgreens or cilantro over the top for freshness and contrast.

Serve

Arrange pork belly slices on a warm platter, spoon any glossy pan juices or glaze over the slices, and serve immediately with steamed rice, pickled vegetables, or a light salad.