Description
This Chinese Roast Pork Belly is crispy on the outside, juicy on the inside, and full of savory five-spice flavor! With a perfectly crackled skin and tender meat, this easy homemade version rivals any restaurant dish saving you time and money.
Ingredients
Scale
For the Pork Belly:
- 1.5 lbs pork belly, skin-on, boneless
- 1/4 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon vegetable oil (or any neutral oil)
For the Dry Rub:
- 1/2 teaspoon Chinese five spice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
For the Optional Serving Sauce:
- 1/4 cup hoisin sauce
- 2 teaspoons white vinegar (or rice vinegar/apple cider vinegar)
Instructions
Step 1: Prepare the Pork Belly
- Mix the dry rub ingredients in a small bowl and set aside.
- Preheat oven to 225°F (110°C).
- If needed, trim the pork belly into 2-inch-wide by 9-inch-long strips for even cooking. Remove any hairs on the skin with tweezers.
Step 2: Season the Pork
- Turn the pork meat-side up and pat on the dry rub, pressing it into the meat.
- Flip the pork skin-side up and wipe it completely dry with a paper towel.
- Using a sharp knife or scoring blade, lightly score the skin in tiny crosshatches, being careful not to pierce too deeply.
Step 3: Bake the Pork Low & Slow
- Wrap the pork belly strips loosely in aluminum foil, creating low walls around the meat (this helps crisp the skin). Place on a baking sheet.
- Lightly brush the skin with white vinegar, then sprinkle a generous layer of salt on top.
- Bake for 60 minutes on the second lowest oven rack until the skin is dry and slightly hardened.
Step 4: Crisp the Skin
- Remove from oven. Brush off excess salt if desired, then lightly coat the skin with vegetable oil.
- Increase oven temperature to 500°F (260°C).
- Broil for 12-15 minutes on the lowest rack, monitoring closely to prevent burning.
- If parts of the skin are browning too quickly, cover them with small pieces of aluminum foil.
Step 5: Rest & Slice
- Remove pork from the oven and let it rest for 10-15 minutes to allow juices to redistribute.
- Turn skin-side down on a cutting board. Use a sharp knife to slice through the meat first, then press down firmly to cut through the crispy skin.
Step 6: Serve & Enjoy!
- Mix hoisin sauce and vinegar in a small bowl and serve alongside the crispy pork belly slices.
Notes
- For extra crispy skin: Ensure the pork skin is completely dry before baking.
- Want extra flavor? Marinate the meaty side with soy sauce and Shaoxing wine before applying the dry rub.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes to maintain crispiness.
