Here’s a luscious pork belly recipe that balances crisp, shattering skin with succulent, slow-cooked layers of meat and fat. Ideal for weeknight dinners or special occasions, this method uses a simple dry rub, a low-and-slow braise, and a finishing high-heat roast to create caramelized glaze and tender texture. Follow the steps for reliably impressive results.
Ingredients
– 1.5 kg (3.3 lb) pork belly, skin on
– 1 tablespoon kosher salt (for skin)
– 2 teaspoons sea salt (for meat)
– 1 teaspoon black pepper
– 3 cloves garlic, smashed
– 1 thumb (2 cm) piece fresh ginger, sliced
– 2 star anise
– 1/2 cup soy sauce
– 1/3 cup rice wine or dry sherry
– 1/4 cup brown sugar or honey
– 1 cup chicken or pork stock
– 2 tablespoons rice vinegar or apple cider vinegar
– 2 tablespoons vegetable oil
Servings and Cooking Time
Servings: 6 (approx. 250 g / 8.8 oz per serving)
Preparation time: 25 minutes active (+ 30 minutes to score, salt, and rest skin)
Cooking time: 2 hours 45 minutes total (2 hours braise + 45 minutes roast/crisp)
Nutritional Value
The following values are approximate for one serving (about 250 g):
– Calories: 780 kcal
– Protein: 28 g
– Fat: 68 g
– Saturated Fat: 24 g
– Carbohydrates: 8 g
– Sugar: 6 g
– Sodium: 880 mg
These nutrition values are calculated per one person serving (approx. 250 g).
Step-by-Step Cooking Process
– Pat the pork belly skin dry with paper towels and refrigerate uncovered for 30 minutes to reduce surface moisture.
– Score the skin into 1 cm squares, cutting only the skin and fat, not the meat.
– Rub 1 tbsp kosher salt into the skin, then flip and season the meat side with 2 tsp sea salt and pepper.
– Heat 2 tbsp oil in a heavy pan and sear the meat side until browned, 3–4 minutes; don’t sear the skin.
– Combine soy sauce, rice wine, brown sugar, garlic, ginger, star anise, stock, and vinegar in a roasting tray.
– Place pork belly meat-side down in the tray; cover tightly with foil.
– Braise in a preheated oven at 150°C (300°F) for 2 hours until meat is tender.
– Remove foil, turn pork skin-side up, spoon pan juices over meat, and increase oven to 220°C (430°F).
– Roast uncovered for 30–45 minutes, watching closely, until skin puffs and crisps; baste once with glaze.
– Rest pork belly 10–15 minutes before slicing into portions; serve with reserved pan sauce.
Alternative Ingredients
You can swap soy sauce for tamari (gluten-free) or reduced-sodium soy for less salt. Rice wine can be replaced with dry sherry or apple cider for a different brightness. Use maple syrup instead of brown sugar for a more complex sweetness.
Serving and Pairings
Serve pork belly with steamed rice, pickled vegetables, or a bright salad to cut richness. It pairs well with steamed bok choy, roasted root vegetables, or mashed potatoes. For sauces, offer a tangy vinegar dip, hoisin glaze, or kimchi on the side.
Storage and Reheating
Refrigerate cooled pork belly in an airtight container for up to 3 days. Reheat gently in a 160°C (325°F) oven covered for 15–20 minutes, then blast at high heat for 5 minutes to re-crisp skin. Pork belly freezes well for up to 3 months—wrap tightly and thaw overnight in the fridge before reheating.
Cooking Mistakes
- Not drying the skin — leads to soggy, uncrisp crackling.
- Scoring too deep — cuts into meat and loses juices.
- Insufficient resting — juices will run out when slicing.
- Too high heat during braise — toughens the meat.
- Skipping the final high-heat roast — skin won’t crisp properly.
Helpful Tips
- Dry the skin overnight in the fridge for extra crispness.
- Use coarse salt in the scoring to draw out moisture from the skin.
- Reserve pan juices and reduce to a glaze for finishing.
- Slice against the grain for more tender bites.
- Keep an eye during the high-heat finish to avoid burning.
FAQs
How do I get perfectly crispy skin on pork belly?
Dry the skin thoroughly, score shallowly, salt the surface, and finish with a strong blast of heat (roast or broil). Removing surface moisture and using coarse salt helps the skin blister and become crisp without overcooking the meat.
Can I make pork belly ahead of time?
Yes. Cooked pork belly stores well in the refrigerator for up to 3 days and freezes up to 3 months. Reheat gently in the oven and finish with high heat to restore crispness just before serving to maintain texture and flavor.
Is pork belly very fatty and how can I balance it?
Pork belly is rich and high in fat, which gives its signature tenderness. Balance the richness with acidic or bitter accompaniments like pickles, citrusy salads, vinegar-based sauces, or steamed greens to cut through the fat.
What are good substitutes if pork belly is unavailable?
Pork shoulder or pork butt can be used for slow-cooked, braised recipes but won’t produce the same crisp skin. For a similar layered texture, try thick-cut pork jowl or pancetta in specific recipes.
How long should I braise pork belly for tender results?
Braising at low temperature (around 150°C / 300°F) for roughly 1.5–2.5 hours yields tender meat. Time depends on thickness; aim for fork-tender meat but not falling apart—then finish at high heat to crisp the skin.
Conclusion
Pork belly rewards patience: dry the skin, braise low and slow, then finish hot to achieve crisp crackling and melt-in-your-mouth meat. With a few simple swaps and proper resting, this dish becomes a standout main for weeknights or celebrations, offering deep flavor and luxurious texture.
Pork Belly
Ingredients
- 1.5 kg 3.3 lb pork belly, skin on
- 1 tablespoon kosher salt for skin
- 2 teaspoons sea salt for meat
- 1 teaspoon black pepper
- 3 cloves garlic smashed
- 1 thumb 2 cm piece fresh ginger, sliced
- 2 star anise
- 1/2 cup soy sauce
- 1/3 cup rice wine or dry sherry
- 1/4 cup brown sugar or honey
- 1 cup chicken or pork stock
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons vegetable oil
Instructions
- Pat the pork belly skin dry with paper towels and refrigerate uncovered for 30 minutes to reduce surface moisture.
- Score the skin into 1 cm squares, cutting only the skin and fat, not the meat.
- Rub 1 tablespoon kosher salt into the skin; flip and season the meat side with 2 teaspoons sea salt and black pepper.
- Heat 2 tablespoons vegetable oil in a heavy pan and sear the meat side until browned, about 3–4 minutes; avoid searing the skin.
- Combine soy sauce, rice wine, brown sugar, garlic, ginger, star anise, stock, and vinegar in a roasting tray to form the braising liquid.
- Place the pork belly meat-side down in the tray; cover tightly with foil.
- Braise in a preheated oven at 150°C (300°F) for 2 hours, until the meat is fork-tender.
- Remove the foil, turn the pork skin-side up, spoon pan juices over the meat, and increase the oven temperature to 220°C (430°F).
- Roast uncovered for 30–45 minutes, watching closely, until the skin puffs and crisps; baste once with the reduced glaze if desired.
- Rest the pork belly 10–15 minutes before slicing into portions and serving with the reserved pan sauce.
Nutrition
