Pork Belly Recipe

Prepare pork belly

Pat the pork belly dry with paper towels. If skin is very thick, score the skin in a tight crosshatch with a very sharp knife (do not cut into the meat). Trim any ragged edges so the piece is uniform for even cooking.

Salt cure

Rub 1 tablespoon kosher salt evenly over the meat side and 1 tablespoon over the skin side. Place on a wire rack set over a tray and refrigerate uncovered for 1 hour. This draws moisture from the skin, helping it crisp.

Make the marinade

In a bowl combine granulated sugar, soy sauce, rice wine, mirin, hoisin, minced garlic, minced ginger, five-spice powder and black pepper. Stir until sugar dissolves.

Marinate

After the salt cure hour, pat the meat side (not the skin) lightly to remove excess moisture. Place the pork belly in a shallow dish skin-side up. Pour the marinade over the meat side only, rubbing it into the flesh. Do not pour marinade onto the skin. Cover and refrigerate for at least 2 hours and up to 8 hours (overnight is fine).

Bring to room temperature

Remove pork belly from refrigerator 30–45 minutes before cooking to take the chill off. Preheat oven to 300°F (150°C).

Roast slowly

Place the pork belly skin-side up on a roasting rack set in a baking pan. Pour about 1/2 cup of hot water into the bottom of the pan (not over the pork) to keep the meat moist. Roast in the preheated oven for 1 hour 30 minutes to 1 hour 45 minutes, until the meat is tender but not falling apart.

Prepare glaze

While the pork roasts, whisk together the neutral oil, honey and rice vinegar to make a basting glaze.

Crisp the skin

Increase oven temperature to 450°F (230°C) or switch to the broiler setting. Brush the glaze sparingly on the meat side and edges (avoid getting glaze on the skin). Roast at high heat for 10–15 minutes keeping a close eye—if broiling, watch continually—until the skin puffs and becomes blistered and crisp. If the skin has not crisped, you can carefully brush a thin layer of neutral oil on the skin and broil for 1–3 minutes until it crisps, watching constantly to prevent burning.

Rest and baste

Remove from oven and tent loosely with foil. Let rest 10 minutes. During resting, spoon any pan juices over the meat side once or twice to keep it glossy and flavorful.

Slice the pork belly into 1/4–1/2 inch thick slices. Arrange on a platter skin-side up so slices stay crisp. Sprinkle with sliced scallions and toasted sesame seeds. Serve with lime wedges on the side to squeeze over the meat if desired.