Crispy Pork Belly
Crispy on the outside, and melt-in-your-mouth tender on the inside, this Crispy Pork Belly is so easy to make you'll want it on your menu every month!
The recipe does require an overnight rest in the refrigerator, so you'll have to plan ahead a bit for that. The marinade is easy to mix up. The next day, the pork belly roasts in just over an hour. We like to enjoy this crispy pork belly cut into bite sized pieces and served with mustard or other dipping sauces, in ramen bowls, on kebabs, and on salads.
You can roast all different sizes of pork belly. I tend to like roasting 2 smaller pork bellies verses 1 larger one, as the extra crispy crackling crust is my favorite part!
The delicious, crispy on the outside, and tender and juicy in the middle pork belly!
Brushing on the marinade.
Letting the pork belly dry out in the refrigerator overnight.
Making a little tin foil boat to roast the pork belly in.
Halfway through the cooking process.
The finished beautiful, crispy pork belly!
Crispy Pork Belly
For the pork belly
- 2 pound pork belly
- 2 to 4 tablespoons table salt
For the marinade
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1/3 cup shaoxing wine
- 1 - 2 cloves garlic, minced
For the overnight rest
- The night before you want to serve your pork belly, you need to dry out the pork belly. Start by poking skin with a very sharp knife or ice pick (poke through skin every 1/2 inch or so, making sure to poke only through skin and fat, and making sure you don't go all the way through to the meat side). Using a paper towel, pat skin/fatty side of pork belly until it is completely dry. Turn pork belly upside down, and rub the meat side with marinade mixture. Turn again so skin side is up, and place on wire rack or little tin foil bed. Sprinkle with table salt and rub in. Refrigerate, uncovered, for overnight and up to 24 hours.
To cook pork belly
- Preheat oven to 450 degrees F. Remove pork from refrigerator, brush off as much of the salt as you can, and place pork belly on a large piece of foil. Fold up sides of foil around the pork, making sure to leave the top open. Transfer to baking tray. Roast pork belly for 30 minutes. Reduce heat to 275 degrees F and roast for about an hour more, until meat is tender (but not mushy), and the top is crispy and golden brown. Remove from oven, slice into bite sized pieces and enjoy!
- If your pork belly is on the bigger side, you might need to roast the pork belly a bit longer - or cut into two smaller pieces!