CRISPY PORK BELLY

Crispy pork belly is a delicious indulgence with its irresistible contrast of juicy, tender meat and ultra-crunchy crackling skin. This iconic dish, popular in Asian and Latin cuisines, is surprisingly simple to make at home with the right technique. Whether served as a main dish, in tacos, or over rice, it's a guaranteed crowd-pleaser that delivers big flavor and texture in every bite.

Ingredients

2–3 lbs pork belly, skin on

1 tbsp salt (plus extra for skin)

1 tsp black pepper

1 tsp garlic powder

1 tsp Chinese five-spice powder or paprika (optional)

1 tbsp white vinegar (for skin)

 Instructions

Prep the Pork Belly (Night Before if Possible)

Pat the pork belly dry with paper towels.

Score the skin in a criss-cross pattern or poke it all over with a sharp knife or metal skewer (helps with crisping).

Rub the meat side with salt, pepper, garlic powder, and five-spice.

Flip over and rub only vinegar and salt into the skin.

Let it dry uncovered in the fridge overnight, skin side up.

Roast Low and Slow

Preheat oven to 300°F (150°C).

Place the pork belly skin side up on a wire rack over a roasting pan (to catch drippings).

Roast for 1.5 hours. This renders the fat and tenderizes the meat.

Blast for Crispiness

Increase oven to 475°F (245°C).

Roast for an additional 20–30 minutes, or until the skin is blistered and crackling. Watch carefully to avoid burning.

Rest & Let pork belly rest 10–15 minutes before slicing with a sharp knife or cleaver.