Crispy Pork Belly
A Dutch‑inspired pork belly that combines savory five‑spice, tangy vinegar, and a crisp, caramelised crust. Slow‑roasting at low heat followed by a high‑heat finish yields tender meat with a crunchy skin, perfect for a hearty dinner.
Maker: An Son
From: Instagram(view original)
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Cooking context
2 hr 20 min estimated total time for 4 servings.
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Ingredients
- 2 1/5 lb pork belly
- to taste salt
- to taste white pepper
- to taste five‑spice powder
- optional Shaoxing wine
- to taste vinegar
- to taste oil
Instructions
- 11. Pat the pork belly dry with paper towels, then use a fork to pierce the skin all over; this helps the fat render and the skin crisp later.
- 22. In a small bowl, combine coarse salt, a pinch of white pepper, five‑spice powder, and, if using, a splash of Shaoxing wine; mix into a dry rub.
- 33. Rub the pork belly skin with a thin layer of vinegar, then evenly coat the meat side with the spice rub, pressing it into the scored underside.
- 44. Place the seasoned pork belly on a rack set over a tray, cover loosely with plastic wrap, and refrigerate uncovered for at least 3 hours, preferably overnight, to dry the skin.
- 55. Pre‑heat the oven to 320°F (320°F).
- 66. Remove the pork belly from the fridge, let it sit at room temperature for 15 minutes, then transfer it to a roasting pan skin‑side up; add a splash of water to the pan to keep the meat moist.
- 77. Roast at 320°F for 45 minutes, until the meat is tender but the skin is still soft.
- 88. Carefully remove the pan, discard excess liquid, and pierce the skin again with a fork to create additional vents.
- 99. Brush the skin lightly with neutral oil to promote browning.
- 1010. Increase the oven temperature to 464°F (465°F) and return the pork belly to the oven.
- 1111. Roast for an additional 30‑35 minutes, watching closely, until the skin puffs up and turns deep golden‑brown and crackly.
- 1212. Remove the pork belly from the oven and let it rest on a cutting board for 10 minutes; this allows the juices to redistribute.
- 1313. Slice the pork belly into bite‑size pieces, cutting through the crisp skin and tender meat.
- 1414. Serve immediately, optionally drizzling a tiny amount of extra vinegar or a light soy‑based dipping sauce for added tang.
- 1515. Store any leftovers, uncovered, in the refrigerator for up to two days; re‑heat under a broiler to restore crispness.
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Frequently asked questions
- How long does it take to make Crispy Pork Belly?
- About 2 hours 20 minutes in total: 1 hour of prep and 1 hour 20 minutes of cooking.
- How many servings does this Crispy Pork Belly recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Crispy Pork Belly recipe come from?
- It was shared by An Son on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.