Crispy Pork Belly is one of those dishes that has a golden, crackling skin paired with rich, tender meat underneath. The contrast between the crispiness of the crackling and the softness of the pork makes every bite so satisfying. It’s a simple mix of pork, salt, and some basic seasoning, but it turns into something special when cooked right.
I love making this dish because it feels like a celebration on a plate. I usually start by scoring the skin and making sure it’s really dry before roasting — that’s the secret to getting the perfect crunch! When you hear that crackling sound as you cut into it, you know you did something right. It’s so rewarding to see it come out all golden and crispy.
My favorite way to enjoy crispy pork belly is with some steamed rice and a side of fresh greens or pickled veggies to balance out the rich meat. Sometimes I even use the leftovers in sandwiches or tacos the next day, and it’s just as delicious. It’s a dish that always impresses guests and brings everyone together around the table.
Key Ingredients & Substitutions
- Pork Belly
- Look for pork belly with the skin on for that crispy crackling. If you can’t find pork belly, pork shoulder roast works but won't have the same crackling effect.
- White Vinegar
- Helps dry and tighten the skin for crispiness. If you don’t have white vinegar, apple cider vinegar is a good substitute.
- Sea Salt
- Coarse salt is best for drawing moisture out of the skin. You can use kosher salt as well. Avoid fine salt since it won’t help much with drying.
- Five
- Spice Powder: Adds a warm, slightly sweet note. If you don’t have it, use a mix of ground cinnamon, cloves, star anise, fennel, and pepper, or just skip it if you prefer a simpler flavor.
How Do You Get the Skin Crispy and Crackling Perfectly?
Getting crispy skin on pork belly can feel tricky, but it’s mostly about drying the skin well and roasting it right.
- Score the skin deeply to allow the fat to render and the skin to puff up.
- Dry the skin in the fridge uncovered for several hours or overnight to remove moisture.
- Rub salt and vinegar onto the skin to help draw out more moisture.
- Roast at a moderate temperature so the fat and meat cook through, then finish with a blast of high heat or broil to crisp the skin.
- Watch closely during broiling so the skin doesn’t burn—golden and crackling is the goal!
These steps helped me nail crackling every time, turning the pork belly into a deliciously crunchy and juicy treat.
Equipment You’ll Need
- Sharp knife – essential for scoring the pork skin without cutting into the meat.
- Roasting rack and tray – keeps the pork elevated so heat circulates and fat drips away for crispy skin.
- Paper towels – helps you dry the pork skin thoroughly for better crackling.
- Basting brush or your hands – for rubbing oil and seasonings evenly on the pork skin and meat.
- Oven or broiler – needed for roasting and finishing the crackling to crispy perfection.
Flavor Variations & Add-Ins
- Add star anise or cinnamon sticks to the roasting tray for a warm aromatic touch.
- Rub the meat with chili powder or smoked paprika for a spicy, smoky twist.
- Use a honey glaze brushed on during the last 10 minutes for a sweet and sticky finish.
- Add roasted garlic cloves or fresh herbs like rosemary or thyme under the pork for extra flavor during roasting.
How to Make Crispy Pork Belly?
Ingredients You’ll Need:
For the Pork Belly:
- 2 lbs (900g) pork belly with skin, skin-on
- 1 tablespoon white vinegar
- 1 tablespoon sea salt (for skin)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon five-spice powder
- 2 teaspoons oil (vegetable or peanut oil)
- 2 cloves garlic, finely minced
For Serving (Optional):
- Fresh herbs or salad greens
- Pickled vegetables
How Much Time Will You Need?
The total time for this recipe is about 1 hour 30 minutes to 2 hours. Make sure you allow at least 4 hours, ideally overnight, in the fridge to dry the pork skin before cooking. Cooking the pork belly takes around 1 hour and 15 minutes, plus about 10 minutes of resting time before serving.
Step-by-Step Instructions:
1. Prepare the Pork Belly:
Start by drying the pork belly very well using paper towels. Then, with a sharp knife, carefully score the skin in a crisscross or lengthwise pattern. Be sure not to cut into the meat below.
2. Dry the Skin:
Sprinkle the skin evenly with sea salt, and drizzle white vinegar on top. Rub them well into the skin. Place the pork belly uncovered on a tray and refrigerate for at least 4 hours, or overnight if possible. This step helps the skin get crispy during cooking.
3. Season the Meat:
Mix black pepper, garlic powder, and five-spice powder. Rub this spice mix onto the meat side of the pork belly, avoiding the skin.
4. Preheat Oven and Prepare for Roasting:
Preheat your oven to 375°F (190°C). Put the pork belly on a roasting rack set inside a baking tray, skin side up. Lightly brush or rub a thin layer of oil over the skin to help crisp it up.
5. Roast the Pork Belly:
Roast for about 1 hour and 15 minutes, or until the skin is puffy, golden, and crisp. If the skin isn’t crispy enough near the end, briefly place the belly under the broiler or grill for a few minutes—watching carefully to avoid burning.
6. Make Garlic Garnish:
While the pork is roasting, gently fry the minced garlic in a little oil until golden and crispy. Set aside for garnishing.
7. Rest & Serve:
Let the pork rest for 10 minutes after roasting. Then cut it into thick squares. Drizzle the garlic oil and sprinkle the crisp garlic pieces on top.
8. Garnish and Enjoy:
Serve your crispy pork belly with fresh salad greens, pickled vegetables, or a light dipping sauce if you like. Enjoy the crunch of the golden crackling and tender, flavorful meat underneath!
Can I Use Frozen Pork Belly for This Recipe?
Yes, you can! Just make sure to thaw it completely in the fridge overnight before preparing. Pat it dry thoroughly to ensure the skin crisps up well during roasting.
How Do I Store Leftover Crispy Pork Belly?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or a skillet to help retain the crispiness.
Can I Skip the Vinegar When Preparing the Skin?
While vinegar helps dry and tighten the skin for better crackling, if you don’t have it on hand, you can skip it and just use salt, but the crackling might not be as crispy.
What Can I Serve with Crispy Pork Belly?
This dish pairs wonderfully with steamed rice, fresh salad greens, or pickled vegetables to balance its richness. You can also add a light dipping sauce for extra flavor.