Crispy Pork Belly

5 from 1 vote

This recipe won't disappoint, its juicy and super crispy. This was fun to make and the pork belly would be amazing as a side meat for any Asian dish.

Prep Time1 30

Cook Time1 30

Total Time1 2

Servings:

Calories: 793kcal

Ingredients

2 Lb Pork belly skin on
2 Tsp Five Spice powder
1/2 Tbsp Sugar
1 1/2 Tbsp Rice Wine Vinegar
2 Tbsp Sherry Wine
1 Cup Kosher Salt
1 Tsp Pepper White
1 Tsp Salt

Instructions

Pat the pork dry on both sides with a paper towel
Score the belly horizontal with a sharp knife on the fatty side making 3-4 scores in the just deep enough not to cut into the meat layer. Turn 90 degrees and score again so you have a diamond pattern on the fatty belly.
Flip the pork over and with tip of your knife poke 15-20 small holes in the meat
In a small bowl mix the following together; five spice , 1 tsp salt, pepper, sugar and sherry wine.
Rub this mixture all over the meaty bottom and side of the belly. Don't get any on the fatty top
Pull a 10-12" peace of tinfoil and fold it in half, we are going to make a bowl/boat for the pork to sit in, place pork on tinfoil and fold sides and pinch foil. You want to keep the fatty skin uncovered.
Brush the vinegar on top of the fatty belly only
Pour 1 cup of the kosher salt on top of the scored fat, spread evenly- this will draw out the moisture and created a crust.
Place in fridge for minimum of 24 hours
The next day remove from fridge, place the pork belly in a glass baking dish (keeping it in the foil bowl)
Preheat oven to 310 degrees and bake belly for 35 minutes, remove from oven and you will want to remove the hard salt cap. It should come off within a few peaces and anything left can be removed with a dry paper towel.
Increase oven temp to 430 degrees (less if your using convection oven)
Place back into oven for approx 40-45 minutes, (less time if using the convection oven) keep a close eye on it you want the skin to blister (not burn). Place a peace of foil lightly on top skin if it starts to burn. It will continue to cook and blister.
You are looking for an internal temp of 160-165
After the 45 minutes you can remove foil from top and broil on low for another 10 minutes (just keep close eye, not to blacken, you want to achieve a deep crispy top
Let stand for 5 minutes before slicing with a large kitchen knife

Notes

Note: Make sure you scrape off all the salt before cooking.

We have provided oven cooking temperatures and times, however we prefer cooking with convection oven as it gets the top really crispy. In the video we show the pork belly cooked at a slightly higher temp in the convection, it gets dark quickly. We suggest lowering the temp and time if you have a strong convection oven like we do.

Nutrition