Crispy pork belly is a crowd-pleaser that features a crunchy skin and juicy meat beneath.
This recipe uses Asian five-spice powder to add aromatic depth and a sweet-savory glaze to enhance the pork flavor.
Oven roasting with a dry skin preparation results in the perfect crispiness without deep frying.
Why You’ll Love This Recipe
- Drying the skin before roasting helps achieve the signature crackling texture.
- Scoring the pork skin allows the fat to render properly and the glaze to penetrate the meat.
- The Asian five-spice glaze adds complexity with warm spices like star anise and cinnamon complemented by honey for caramelization.
Crispy Pork Belly with Asian Five-Spice Glaze
This crispy pork belly recipe combines oven roasting and an Asian five-spice glaze for a flavorful, crunchy, and tender dish perfect for home cooks.
- Prep time
- 20 minutes
- Cook time
- 90 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 lbs (900 g) pork belly, skin on
- 1 tbsp Asian five-spice powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp vegetable oil
- 3 tbsp hoisin sauce
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- 1 tsp rice vinegar
Instructions
- Prepare the Pork Belly Preheat oven to 400°F (200°C). Score the pork belly skin with a sharp knife, cutting about ¼-inch deep in a crosshatch pattern. Pat the skin dry with paper towels thoroughly.
- Season and Roast Initially Rub the pork belly on all sides with vegetable oil, then season the meat side with salt, pepper, and Asian five-spice powder. Place pork belly on a wire rack over a baking tray, skin side up.
- Roast to Crisp the Skin Roast in the preheated oven for 30 minutes at 400°F (200°C) to start crisping the skin.
- Make the Glaze While roasting, combine hoisin sauce, honey, soy sauce, minced garlic, grated ginger, and rice vinegar in a small bowl. Mix well.
- Lower Oven Temperature and Glaze Reduce oven temperature to 325°F (163°C). Remove the pork belly from the oven and brush the glaze evenly over the meat side (avoid the skin). Return to oven and roast for an additional 60 minutes or until the internal temperature of the pork reaches 145°F (63°C) and the skin is crisp.
- Rest and Serve Remove pork belly from oven and let rest for 10 minutes before slicing. Slice into bite-sized pieces and serve warm.
Helpful Tips
- For best crackling, make sure the pork skin is very dry before roasting; refrigerate uncovered for several hours or overnight if possible.
- Use a meat thermometer to ensure pork reaches a safe internal temperature of 145°F (63°C).
- Letting the meat rest after cooking helps retain juices when slicing.
- This recipe contains soy and gluten (from soy sauce), so use tamari for a gluten-free alternative if needed.
Storage and Make-Ahead
Store leftover pork belly in an airtight container in the refrigerator for up to 3 days.
Reheat pork belly slices in a hot oven (350°F / 175°C) on a wire rack to help re-crisp the skin before serving again.
Frequently Asked Questions
How do I get the pork belly skin crispy?
Dry the skin thoroughly before roasting and score it to allow fat to render. Roast at a high temperature initially to crisp the skin.
Can I prepare pork belly ahead of time?
Yes, you can score and season the pork belly and refrigerate it uncovered to dry the skin several hours or overnight before cooking.
What if I don't have Asian five-spice powder?
You can substitute with a blend of star anise, cinnamon, cloves, fennel seeds, and Szechuan peppercorns or use a store-bought five-spice mix.
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