Ingredients
- 3 lbs pork belly, skin on
- 2 tbsp coarse sea salt
- 2 tbsp Chinese five spice
- 1 tbsp white vinegar
- 1 tbsp olive oil
- 2 tsp black pepper
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tsp baking soda (for skin)
For the marinade:
- 2 tbsp rice wine
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 2 star anise pods
- 1 cinnamon stick
Instructions
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Score pork belly skin in a crosshatch pattern, not cutting into meat.
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Pat skin very dry with paper towels.
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Rub baking soda into skin, let sit 10 minutes, then rinse and dry thoroughly.
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Mix marinade ingredients and rub on meat side only.
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Refrigerate uncovered, skin-side up, overnight.
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Remove from fridge 2 hours before cooking.
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Preheat oven to 350°F (175°C).
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Rub skin with vinegar and salt.
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Place on rack in roasting pan.
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Roast for 1 hour, then increase heat to 450°F (230°C).
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Cook additional 30-40 minutes until skin is crispy.
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Rest for 15 minutes before slicing.
Slice into this Crispy Pork Belly and listen to the satisfying crack of the golden skin! Each bite delivers the perfect contrast of shatteringly crisp crackling and succulent meat beneath, infused with aromatic spices that’ll make your taste buds sing. Whether you’re channeling your favorite Asian restaurant or mastering a new cooking technique, this dish promises restaurant-quality results in your own kitchen. So sharpen that knife, pat that skin dry, and get ready to create a pork belly that’ll make everyone fight over the cracklings!
