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Crispy Roast Pork Belly



  • Serves 4
  • Cooks in 22.5 mins (20m prep + 2.5m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Roast suckling pig

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat your oven to 425°F (220°C).
  2. 2.Score the pork belly skin with a sharp knife, making shallow cuts in a crisscross pattern.
  3. 3.Rub 1 teaspoon of salt all over the pork belly, including the scored skin.
  4. 4.In a small bowl, combine the remaining salt, black pepper, garlic powder, and Chinese five-spice powder (if using). Mix well.
  5. 5.Sprinkle the spice mixture evenly over the scored skin of the pork belly, pressing it in gently.
  6. 6.Place the pork belly on a wire rack set inside a baking sheet, skin side up.
  7. 7.Roast in the preheated oven for 30 minutes to allow the skin to start crisping up.
  8. 8.Reduce the oven temperature to 325°F (160°C) and continue roasting for another 2 hours, or until the pork belly is tender and the skin is crispy.
  9. 9.Remove the pork belly from the oven and let it rest for 10 minutes before slicing.
  10. 10.Slice the crispy roast pork belly into thick pieces and serve hot.
  11. 11.Enjoy the melt-in-your-mouth goodness!

lightbulb_outline Tips

  • chevron_rightFor extra crispy skin, pat the pork belly dry with paper towels before scoring and seasoning.
  • chevron_rightIf you prefer a more intense flavor, marinate the pork belly with the spice mixture overnight in the refrigerator.
  • chevron_rightServe the crispy roast pork belly with steamed rice and stir-fried vegetables for a complete meal.
  • chevron_rightLeftovers can be refrigerated and enjoyed cold or reheated for another delicious meal.