Pork Belly Recipe

Prep pork belly

Pat the pork belly dry with paper towels. Score the skin in a shallow crosshatch pattern about 1/8 inch deep, spacing cuts 1/2 inch apart. This helps render fat and crisps the skin. If your piece has an uneven thickness, fold to even thickness and tie loosely with butcher's twine.

Season interior

Turn the pork belly skin-side up and sprinkle 1 tbs kosher salt and the black pepper evenly over the meaty side (underside). Rub the minced garlic, grated ginger, and sliced white parts of the scallions into the meaty side. Pour the soy sauce and mirin over the meat side and rub in. Allow to marinate in a shallow dish, uncovered, in the refrigerator for at least 1 hour or up to 4 hours. (If you prefer a drier skin for crisping, leave the skin exposed in the fridge uncovered for at least 2 hours.)

Bring to room temperature

About 30 minutes before roasting, remove the pork belly from the refrigerator. Pat the skin very dry again. Use a paper towel to press and absorb any moisture from the scored skin. Rub remaining 1/2 tbs kosher salt evenly into the skin, pressing into the scores lightly.

Preheat oven

Preheat the oven to 325°F (160°C). Position a rack in the middle of the oven.

Initial roast

Place the pork belly on a wire rack set over a rimmed baking sheet (line with foil for easier cleanup). Arrange the ginger slices and the scallion greens under the rack or around the meat so the aromatics infuse but do not touch the skin directly. Roast for 1 hour 15 minutes to 1 hour 30 minutes, until the meat is tender and fat has started to render. Spoon off any excessive fat from the tray if desired but reserve for other uses.

Prepare glaze

While the pork roasts, combine honey, rice vinegar, water, sesame oil, and optional chili flakes in a small bowl and whisk to dissolve the honey. Reserve 1 tbs of this glaze unsweetened for final brushing if you prefer a lighter finish.

Increase heat to crisp skin

After the initial roast, increase oven temperature to 475°F (245°C) or switch to the broiler setting. Brush the meat (not the skin) with half of the glaze. Move the pork so the skin is directly exposed to the heat and roast/broil for 10–15 minutes, watching closely, until the skin puffs and becomes blistered and crisp. If using a broiler, keep the oven door slightly ajar if safe on your oven and watch to prevent burning. Rotate the pan if browning is uneven.

Finish glaze

Remove the pork belly from the oven. Let rest 8–10 minutes. Brush the meaty side with remaining glaze for shine and flavor, avoiding the crisp skin to retain texture.

Transfer the pork belly to a cutting board. Let rest 8–10 minutes to allow juices to redistribute. Use a sharp knife to slice into 1/3–1/2 inch thick pieces, cutting through the crisp skin with a firm, decisive stroke (a chef's knife or cleaver works best).

Arrange slices on a platter. Sprinkle with sliced green parts of scallions and chopped cilantro/parsley. Serve with lime wedges on the side for squeezing over the meat. Optional: offer extra glaze or soy-based dipping sauce.

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in a skillet or oven to help re-crisp the skin (avoid microwave which will make skin soggy).