Crispy Pork Belly Recipe

Prepare and brine pork belly

Trim pork belly if necessary to make an even rectangular slab about 1.25–1.5 inches thick. Score the skin lightly in a diagonal crosshatch, taking care not to cut into the meat. In a container large enough to hold the pork, dissolve 3 tbsp kosher salt and 1 tbsp sugar in 6 cups cold water. Add black peppercorns and bay leaves. Submerge the pork belly, cover, and refrigerate for 4 hours (up to 6 hours) to season and firm the meat.

Rinse and dry

Remove pork from brine, discard brine, and rinse the pork under cold water to remove excess salt. Pat the pork thoroughly dry with paper towels. Transfer to a wire rack set over a sheet pan, uncovered, and refrigerate for at least 6 hours or overnight to dry the skin — this step is critical for crisping.

Prepare skin before roasting

About 30 minutes before roasting, remove pork from refrigerator. Pour 2 tsp rice vinegar over the skin and rub gently; this helps tighten the skin. Sprinkle 1 tsp kosher salt evenly over the skin and rub in. Let sit at room temperature for 20–30 minutes. Preheat oven to 300°F (150°C).

Roast low and slow

Place pork belly skin-side up on a rack in a roasting pan. Pour 1 cup hot water into the bottom of the pan (not over the pork) to keep the meat moist. Roast at 300°F (150°C) for 60–75 minutes, until the meat is tender and fat has rendered but the skin is not yet blistered.

Increase heat for crisping

Increase oven temperature to 475°F (245°C) or turn on the broiler. Carefully brush or dab 1 tbs neutral oil over the skin (avoid oil pooling on skin). Roast or broil for 8–12 minutes, watching constantly, until the skin puffs and becomes deeply blistered and crisp. Remove from oven and let rest 10 minutes before slicing. (If broiler is used, keep the oven door slightly ajar and watch to prevent burning.)

Make the glaze

While the pork finishes crisping, combine 4 tbsp hoisin, 1 tbsp tamarind paste, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tbsp light brown sugar, 2 tbsp water, 2 cloves minced garlic, and 1 tsp grated ginger in a small saucepan. Bring to a gentle simmer over medium-low heat, whisking until sugar dissolves and the mixture thickens slightly, about 3–5 minutes. Remove from heat and stir in 1 tsp sesame oil. Taste and adjust balance: add a little more tamarind for tang, more sugar for sweetness, or a splash of water to thin.

Glaze the pork

After the pork has rested and just before serving, brush a thin layer of the warm tamarind-hoisin glaze over the meat side (not the skin) to add flavor. If you prefer a sticky finish, return to a hot pan or briefly under the broiler (skin-side up) for 1–2 minutes to set the glaze — do not expose the skin to direct broiler heat during glazing.

Toss 1 cup small napa cabbage wedge with 1/2 cup house kimchi (or finely chopped store-bought kimchi) and 1 tbsp thinly sliced scallions. Let sit 5–10 minutes at room temperature so flavors meld. Sprinkle 1/2 tsp sesame seeds over the kimchi. This provides a tangy, spicy accompaniment to the rich pork belly.

Slice the rested pork belly into 1/2-inch thick slices. Arrange on a platter with a portion of the quick kimchi. Garnish with microgreens or cilantro and serve lime wedges on the side to squeeze over the meat. Provide extra tamarind-hoisin glaze on the side for dipping.