Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork & Marinade
Finishing & Garnish
Method
Pork & Marinade
- 1
Prepare pork
Pat the pork belly dry with paper towels. If desired, score the skin in a crosshatch pattern (light cuts through skin but not all the way to the meat) about 1–1.5 cm apart, or leave unscored. Trim any excessively thick piece to make an even slab so it cooks uniformly.
- 2
Dry brine
Rub 1 tablespoon kosher salt and the granulated sugar evenly over the meat side and edges of the pork belly. Place on a rack set over a tray and refrigerate uncovered for at least 2 hours or up to overnight. This firms the meat and helps render fat. (If short on time, proceed immediately to marinating but reduce dry-brine salt to 1 tsp.)
- 3
Make marinade
In a bowl combine minced garlic, light soy sauce, rice wine, honey, five-spice powder, black pepper, and neutral oil. Whisk until honey is dissolved and mixture is uniform.
- 4
Marinate
After dry brining, pat the meat side lightly to remove excess surface salt (do not rinse). Spread the marinade over the meat side and on the edges only; keep the skin side as dry as possible to promote crisping. Place pork belly in a shallow dish, cover loosely with plastic wrap, and refrigerate for 2–6 hours (or overnight for deeper flavor).
- 5
Bring to room temperature
Remove the pork from the refrigerator 30–45 minutes before cooking so it cooks more evenly. Preheat oven to 160°C (320°F).
- 6
Roast low and slow
Place the pork belly skin-side up on a rack in a roasting pan. Pour 150–200 ml hot water into the pan (not over the pork) to keep the drippings from burning. Roast at 160°C (320°F) for 1 hour 15 minutes to 1 hour 30 minutes, until the meat is tender and much of the fat has rendered. Baste the meat side once halfway through with accumulated pan juices if desired.
- 7
Increase heat to crisp skin
Carefully remove the roasting pan from the oven. Increase oven temperature to 230–240°C (450–475°F) or set the broiler/grill to high. Dry the skin thoroughly with paper towels—any moisture prevents crisping. Optionally brush the skin lightly with a tiny amount of oil and sprinkle the remaining 1 tablespoon kosher salt evenly over the skin (this draws out moisture and helps crisp). Return to the oven on the top rack and roast/broil for 10–15 minutes, watching constantly, until the skin puffs and becomes deep golden and crisp. Rotate the pan if browning unevenly.
- 8
Rest
Remove pork belly from the oven and let rest on a cutting board for 10 minutes. Resting relaxes juices and makes slicing cleaner.
Finishing & Serving
- 9
Slice
Using a sharp knife, slice the pork belly into 1 cm to 1.5 cm thick pieces. For presentation, cut across the grain so each slice has alternating layers of crisp skin, fat, and meat.
- 10
Finishing glaze & garnish
In a small bowl whisk together the honey left from the marinade (if any) or 1 additional teaspoon honey with the rice vinegar. Brush a light sheen onto the meat surfaces (avoid soaking the skin). Sprinkle toasted sesame seeds, sliced scallions, and optional chili flakes over the slices.
- 11
Serve
Arrange on a platter and serve immediately while skin remains crisp. Serve with steamed rice, pickled vegetables, or as part of a composed plate.