Crispy Belly Pork Recipe

Score and prepare

Pat the pork belly thoroughly dry with paper towels. Flip so the skin is down and trim any ragged edges of fat so the piece sits flat. Turn skin-side up and, using a very sharp knife, score the skin in parallel lines about 1 cm apart, cutting through the skin and just into the fat — avoid cutting into the meat. Wipe away any loose bits.

Dry the skin

Using paper towels, press firmly over the skin to remove any remaining moisture. Place the pork uncovered in the refrigerator on a rack for 4–12 hours (overnight ideal) to help dry the skin — if short on time, proceed after patting thoroughly.

Make the marinade

In a small bowl combine light soy sauce, Shaoxing wine, granulated sugar, minced garlic, five-spice powder, black pepper and 1 tablespoon sea salt (for the meat) with the neutral oil. Stir until sugar dissolves.

Marinate the meat

Turn the pork skin-side down and rub the marinade over the flesh side only (do not get marinade on the skin). Massage the mixture into the meat and sides. Place the belly meat-side down on a rack over a tray, cover loosely with cling film, and refrigerate for at least 2 hours or up to 12 hours to allow flavors to penetrate.

Prepare the skin before roasting

Remove pork from refrigerator. Pat skin completely dry again. Brush or dab the skin with the vinegar to help tighten the skin. Combine the baking powder with the 2 tablespoons sea salt (for skin) and evenly rub this mixture into the scored skin, working it into the grooves — the baking powder helps blister and crisp the skin. Wipe off any excess salt from the flesh or sides so it isn’t overly salty.

Bring to room temperature

Allow the pork to sit at room temperature for 30 minutes while you preheat the oven so it cooks evenly.

Roast low and slow

Preheat oven to 150°C (300°F). Place the pork on a wire rack in a roasting tray (skin-side up). Roast for 90 minutes to 2 hours, until the meat is tender and some fat has rendered — internal temperature of the meat should reach about 75°C (165°F) in the thickest part. Throughout roasting, carefully spoon or pour off excess fat from the tray into a heatproof container (reserve for other uses) so the pork does not sit in deep fat.

Crisp the skin

Increase oven temperature to 240–250°C (460–480°F) or switch to the oven’s grill/broil setting with the tray placed toward the top. Roast for 15–25 minutes, watching continuously, until the skin puffs, blisters, and becomes deep golden-brown and crisp. If your oven grills unevenly, rotate the tray for even coloring. If some scored sections crisp earlier, remove those pieces and continue crisping remaining areas briefly.

Rest and carve

Remove pork from oven and let rest on a cutting board for 10–15 minutes. Resting lets juices redistribute and ensures crackling stays crisp. Using a very sharp knife, slice the pork into portions with each slice including some crackling, cutting perpendicular to score lines. Serve immediately with optional spring onions, cucumber, hoisin/plum sauce and lime wedges.