Pork Belly Recipe

Score and season

Pat the pork belly dry with paper towels. Using a very sharp knife, score the skin in a diamond or parallel pattern about 1/8 inch deep, taking care not to cut into the meat. Rub 1 tablespoon of the coarse sea salt evenly into the scored skin and the rest of the salt into the meat side. Let sit at room temperature for 20 minutes while you prepare the marinade.

Prepare marinade

In a bowl, combine fish sauce, lime juice, orange zest, sugar, minced garlic, grated ginger, cracked long pepper, and neutral oil. Whisk until sugar begins to dissolve. Taste and adjust: it should be bright, salty, and slightly sweet with peppery warmth.

Marinate

Place the pork belly in a shallow dish or resealable bag, pour the marinade over the meat side (avoid pouring too much directly onto the skin to keep it dry). Massage the marinade into the meat. Marinate for at least 2 hours in the refrigerator, ideally overnight for deeper flavor. Remove from refrigerator 30–45 minutes before cooking to come to near room temperature and blot the skin dry again with paper towels.

Roast low and slow

Preheat the oven to 275°F (135°C). Place the pork belly, skin side up, on a wire rack set over a rimmed baking sheet (to catch drips). Roast for 2 to 2.5 hours, or until the meat is tender and an instant-read thermometer inserted into the thickest part reads about 165°F (74°C). Spoon any rendered fat from the tray over the meat once or twice while it cooks to keep the meat moist.

Crisp the skin

Increase oven temperature to 450°F (230°C) or switch to the broiler. Pat the skin very dry with paper towels; sprinkle the remaining 1/2 tablespoon coarse salt evenly over the skin. Place the pork belly back in the oven on the top rack and roast 10–15 minutes, watching closely, until the skin puffs and crisps to a deep golden color. If broiling, keep the oven door slightly ajar and watch continuously to prevent burning.

Rest and glaze

Remove pork belly from oven and transfer to a cutting board. Whisk honey (or palm sugar) with rice vinegar and brush sparingly over the meat side (not the skin) to add a glossy finish and balance saltiness. Tent loosely with foil and rest for 10–12 minutes; resting lets juices redistribute and keeps slices neat.

Slice the pork belly into 1/3–1/2-inch thick pieces using a sharp knife. Arrange on a platter skin side up so the crackling stays crisp.

Scatter cilantro, sliced scallions, and toasted sesame seeds over the meat. Serve with lime wedges on the side and quick-pickled cucumbers or steamed rice/bao as desired. For extra brightness, drizzle a teaspoon or two of reserved marinade briefly reduced in a saucepan (bring to a boil and simmer 2–3 minutes) over the sliced pork before serving.

Serve immediately so the skin retains maximum crispness.