Moo Pin - Crispy Pork Belly Recipe

Trim and Score

Pat pork belly dry with paper towels. Trim ragged edges so the piece is a uniform rectangle. Using a very sharp knife, score the skin in parallel lines about 1/4 inch apart, cutting through the skin and barely into the fat (do not cut into the meat).

Dry Cure

Mix kosher salt and granulated sugar. Rub the salt-sugar mixture over the meat side and edges of the pork belly, avoiding the scored skin. Place pork belly on a wire rack set over a tray, uncovered, in the refrigerator for at least 6 hours and up to 24 hours to dry the skin. This step helps draw moisture from the skin for better crisping.

Marinade the Meat

Combine fish sauce, minced garlic, white pepper, shaoxing wine and neutral oil. After the dry cure time, rinse the cure off the meat side under cold water and pat dry thoroughly. Rub the marinade into the meat side and edges only (keep skin dry). Place the pork belly back on the wire rack, uncovered, and refrigerate for another 4–12 hours to let flavors penetrate and to dry the skin further.

Preheat Oven and Prepare

Preheat the oven to 300°F (150°C). Remove pork belly from refrigerator and bring to near room temperature for 20–30 minutes. Pat skin with paper towels to ensure it's very dry.

Apply Baking Powder and Salt

Mix baking powder with the 1 tablespoon salt. Gently brush a very light coating of oil on the skin, then evenly sprinkle the baking powder-salt mixture over the skin and rub lightly so it adheres to the surface and into the score lines. This promotes blistering and crisping.

Slow Roast

Place pork belly skin-side up on a wire rack inside a roasting pan. Pour about 1/2 cup of water into the pan (not touching the meat) to keep the oven humid and catch drippings. Roast at 300°F (150°C) for 2 to 2.5 hours, until the meat is tender and the fat has rendered but the skin is not yet blistered.

Rest and Dry

Remove the pork belly from the oven and let rest 15–20 minutes at room temperature. Increase the oven temperature to 500°F (260°C) or use the broiler in the next step.

Final Crisp

For oven finish: return pork belly to the oven at 500°F for 10–15 minutes, watching carefully, until the skin puffs and becomes deeply blistered and crisp. For broiler finish: place under a hot broiler 6–10 inches from heat for 6–10 minutes, rotating as needed, until skin is blistered and crisp. Alternatively, for extra crackle, heat 1/2 cup vegetable oil until shimmering and carefully pour a few tablespoons over the skin while hot (this sizzles and crisps) — exercise caution and keep a lid handy.

Carve

Let the pork belly rest 10 minutes. Using a sharp knife, carve into 1 to 1.5 inch pieces that showcase layers of meat, fat, and crackling skin. Serve immediately.

Soak Rice

Rinse the glutinous rice under cold water until water runs mostly clear. Soak the rice in 3 cups of water for at least 3 hours or up to overnight. If short on time, soak 1 hour at minimum.

Cook Rice (Steaming method recommended)

Drain soaked rice. If using a rice cooker, combine drained rice with 1.75 cups water and the optional coconut milk and 1/2 tsp salt; cook per rice cooker directions for sticky rice. For stovetop steaming: line a bamboo or metal steamer with cheesecloth, spread rice in an even layer, cover and steam over simmering water for 20–25 minutes until tender, stirring once halfway. If using a pot: combine rice with 1.5 cups water and coconut milk, bring to a simmer covered, reduce heat to low and cook 12–15 minutes until water absorbed, then rest 10 minutes covered.

Fluff and Keep Warm

Fluff rice with a fork or paddle, keep covered to stay warm until serving alongside pork belly.

Combine sweet chili sauce, fish sauce, lime juice, chopped cilantro and sliced chiles in a small bowl. Taste and adjust balance—add more lime for acidity, fish sauce for saltiness, or sweet chili for sweetness. Serve alongside sliced pork belly and sticky rice.