Crispy Pork Belly Recipe

Prep and score

Pat the pork belly very dry with paper towels. Using a sharp knife, lightly score the skin in parallel lines about 1 cm apart, cutting only through the skin and fat, not into the meat. Turn the slab over and trim any excessive hanging fat so it lies flat in the roasting pan.

Dry and salt

Rub 1 tablespoon of kosher salt evenly into the scored skin, working it into the cuts. On the meat side, mix the remaining 1 tablespoon salt with the black pepper and garlic powder and rub over the meat. Place pork belly on a rack set over a tray, uncovered, and refrigerate for at least 4 hours or preferably overnight to dry the skin (this helps crisping).

Roast low then high

Preheat the oven to 150°C (300°F). Remove pork from fridge and let sit at room temperature 20 minutes. Brush the skin lightly with vegetable oil and place pork, skin-side up, on a wire rack in a roasting pan. Roast at 150°C for 90 minutes to render fat and cook through. After 90 minutes increase oven temperature to 240°C (465°F) or use the broiler/grill function. Roast until the skin puffs and becomes blistered and deep golden-brown, about 15–25 minutes — watch carefully to avoid burning.

Rest and slice

Remove pork from oven and let rest 10 minutes. Sprinkle the skin with flaky sea salt. Using a sharp knife, slice the pork belly into bite-sized pieces or thick strips, cutting through crispy skin. Serve warm with dipping sauce and lime wedges.

While the pork roasts, make the sauce. In a mortar and pestle or small food processor, combine the red chiles and garlic and pound or pulse until finely chopped but not pureed.

Transfer the chopped chiles and garlic to a bowl. Add the lime juice, fish sauce, light brown sugar, rice vinegar and water. Whisk until the sugar dissolves and the mixture is balanced between tangy, salty and sweet. Taste and add the optional toasted sesame oil, then adjust seasoning with salt or more sugar/lime to taste.

Fold in the chopped cilantro and sliced green onion. Let the sauce sit at room temperature for at least 10 minutes to meld flavors before serving.

Arrange sliced crispy pork belly on a platter with lime wedges and the chili-lime dipping sauce on the side. Encourage diners to squeeze lime over the pork and dip pieces into the sauce.