• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Fork Bite

  • Recipes
  • Contact
  • Privacy & Disclosure
menu icon
go to homepage
  • Recipes
  • Contact
  • Privacy & Disclosure
search icon
Homepage link
  • Recipes
  • Contact
  • Privacy & Disclosure
×
Home » Recipe » The secret to a Perfect Crispy Pork Belly

Aug 24, 2017 · Last Updated: Feb 14, 2022 by Calleigh ~

The secret to a Perfect Crispy Pork Belly

Jump to Recipe Jump to Video

With your first bite on this Crispy Pork Belly, you can hear satisfying crackles of the skin, followed by the lip-smacking fat layer. You can’t imagine such heaven-sent pizzazz on a plate.

If you’re a sucker of Crispy Pork Belly, then you come to the right place. With your first bite on this crackling Pork Belly, you can hear satisfying crackles of the skin
With your first bite on this crackling Pork Belly, you can hear satisfying crackles of the skin

Jump to:
  • What puts the crispy in crackling pork belly?
  • Technique for crispy pork skin
  • How to reheat crispy pork belly
  • Ingredients
  • Step by step instructions
  • Full Recipe


The words ‘pork’ and ‘meat’ share the same Mandarin symbol. It is said good Chinese cooks know 100 recipes for pork. Our recipe of the day is the Chinese Crispy Pork Belly recipe. Now, if you are non-Chinese, you’re gonna rock pork belly, because it’s like a luscious slab of bacon.

Where pork belly is a big hunk of fatty, non-cured, non-smoked pork; bacon is cured with salt, smoked, and cut into frying-sized slices.


What puts the crispy in crackling pork belly?

On one side, the pork belly has a thick covering of fat and skin. By spreading an outer layer of rock salt on the fat side and baking, the salt crystals will puff up to make a crispy, crunchy crust.


If you’re a sucker of Crispy Pork Belly, then you come to the right place. With your first bite on this crackling Pork Belly, you can hear satisfying crackles of the skin
Crackling Pork belly

If you’ve ever eaten pork rinds or cracklins’, you’ll have some idea of its texture and taste. But, until you’ve eaten crispy pork belly fresh from the oven, you can’t imagine such heaven-sent pizzazz on a plate.

Take a moment to inhale its pleasing aroma. Admire the golden crust and whiteness of the pork meat. With your first bite, hear satisfying crackles of the skin, followed by the lip-smacking fat layer and melt-in-your-mouth Chinese roasted pork belly. Just the thought of this pork sets my mouth water.


If you’re a sucker of Crispy Pork Belly, then you come to the right place. With your first bite on this crackling Pork Belly, you can hear satisfying crackles of the skin
mouth-watering crispy skin pork belly

Finally, the to-die-for sensation when you bite into the mouthwatering pork belly meat, you may also like this Pork Ribs Recipe that tastes the balance and blend like a happy marriage.

Americans don’t share Asians' fancy for pork. It’s rather an acquired taste. Best taken in small doses.


Technique for crispy pork skin

The secret of Chinese chefs is out! You can make Crispy Pork Belly at home if you put your attention to proper techniques. It’s vital to season and refrigerate the pork belly overnight, prior to cooking.

If you’re a sucker of Crispy Pork Belly, then you come to the right place. With your first bite on this crackling Pork Belly, you can hear satisfying crackles of the skin

Step 1

The secret to a golden, puffy crackling is to prick lots of tiny holes in the skin (note: only the skin not the meat). But don’t worry, if unintentionally, you prick the fat under the skin or perhaps even the flesh, this may cause juices to bubble to the surface which may result in some splotches that are not 100% crisp.


Step 2

The key to even golden crackling is not to put your pork belly dangerously near the source of heat, the farther away it is, the better. Don’t rush the baking phase. Underdone pork can be hazardous to your health.


Step 3

And of course, the Rock Salt – the salt crust not only draws moisture to the surface for ultra crispy skin, but it also ensures it is perfectly seasoned.


If you’re a sucker of Crispy Pork Belly, then you come to the right place. With your first bite on this crackling Pork Belly, you can hear satisfying crackles of the skin
Put Rock Salt on Top of your Crispy Pork Belly for crackling pork belly

How to reheat crispy pork belly

Pork belly is better as starters because it is extremely rich. Leftover, cold pork belly, is not so palatable. Feel free to reheat the lean pork meat, but first, separate it from fatty meat and crackling.

Remember, when reheated, the fat meat will take on a rubbery texture and cracklings lose their crunch.

You can reheat the meat into the oven or microwave while you can put the crackling under the grill (aka broiler), or a toaster oven; the dry heat will prevent the skin from getting chewy.


Ingredients

  • 2.4 lbs. pork belly skin on - Get this at the Asian market

Pork's Seasoning:

  • 1 ½ tablespoon Chinese cooking wine or dry sherry (I used the ShaoXing wine)
  • 1 teaspoon Chinese five spice powder you can get this at the Asian store
  • 1 tablespoon cumin
  • 1 tablespoon fennel seeds
  • 1 tablespoon white vinegar for brushing the pork's skin before baking

For Top Coating:

  • rock salt for coating

Step by step instructions

Prepare the Pork:

1 Use the edge of a knife or another tool to prick lots of holes in the skin. Be cautious not to pierce into the fat or flesh.


2 Turn the pork belly upside down. Rub the flesh (not skin) with Chinese cooking wine.


3 Sprinkle over the cumin, fennel seeds, and five-spice powder. Rub all over the flesh (not on the skin).


4 Turn right side up and place in a container. Dab skin dry with paper towels. Refrigerate uncovered for 12 hours (or overnight).


Cooking the Pork:

1 Preheat oven to 350F. Remove pork from the fridge. Place in a large sheet of foil. Fold up the sides of the foil around the pork to enclose it snugly.


2 Transfer pork to a baking tray. Dab skin with paper towels. Brush skin with vinegar (this helps conduct heat evenly).


3 Spread rock salt on the skin. Bake for 60 minutes. Remove pork from the oven and transfer to a work surface.


4 Switch to grill/broiler on medium-high. Move the shelf so it is at least 12" from the heat source.


5 Fold down the foil and scrape all the salt off the top and sides. Return the pork only (discard the foil) to the baking tray.


6 Place under grill/broiler for 20-25 minutes, rotating the tray once or until skin is golden, crispy, and puffed.


To Serve:

7 Slice into thick slices (bite sizes). Serve with ordinary mustard or your favorite dip.


Notes

Rock Salt – the salt crust not only draws moisture to the surface for ultra crispy skin, but it also ensures it is perfectly seasoned.


Other Asian recipes:

  • 3 Cup Chicken
  • Thai Basil Chicken
  • Thai Beef Salad 
  • Sesame Chicken Recipe
    Thai Green Curry Recipe

Watch how to cook the crispy pork belly

Full Recipe

If you’re a sucker of Crispy Pork Belly, then you come to the right place. With your first bite on this crackling Pork Belly, you can hear satisfying crackles of the skin

The Secret to Perfect Crispy Pork Belly

4.32 from 22 votes
Pin Recipe
With your first bite on this Crispy Pork Belly, you can hear satisfying crackles of the skin, followed by the lip-smacking fat layer. You can’t imagine such heaven-sent pizzazz on a plate.
Servings: 10
Prep Time 20 minutes minutes
Cook Time 1 hour hour 25 minutes minutes
Total Time 1 hour hour 45 minutes minutes

Ingredients:

  • 2.4 lbs. pork belly (with skin on - Get this at the Asian market)

Pork's Seasoning:

  • 1 ½ tablespoon Chinese cooking wine or dry sherry (I used the ShaoXing wine)
  • 1 teaspoon Chinese five spice powder (get this at the Asian store)
  • 1 tablespoon cumin
  • 1 tablespoon fennel seeds
  • 1 tablespoon white vinegar (for brushing the pork's skin before baking)

For Top Coating:

  • rock salt (for coating)

Watch the Video:

Instructions:

Prepare the Pork:

  • Use the edge of a knife or another tool to prick lots of holes in the skin. Be cautious not to pierce into the fat or flesh.
  • Turn the pork belly upside down. Rub the flesh (not skin) with Chinese cooking wine.
  • Sprinkle over the cumin, fennel seeds and five spice powder. Rub all over flesh (not on skin).
  • Turn right side up and place in a container. Dab skin dry with paper towels. Refrigerate uncovered for 12 hours (or overnight).

Cooking the Pork:

  • Preheat oven to 350F.
  • Remove pork from the fridge. Place in a large sheet of foil. Fold up sides of foil around the pork to enclose it snugly. Transfer pork to baking tray. Dab skin with paper towels. Brush skin with vinegar (this helps conduct heat evenly).
  • Spread rock salt on the skin. Bake for 60 minutes.
  • Remove pork from the oven and transfer into work surface.
  • Switch to grill/broiler on medium high. Move shelf so it is at least 12" from the heat source.
  • Fold down foil and scrape all the salt off the top and sides. Return the pork only (discard the foil) to baking tray.
  • Place under grill/broiler for 20-25 minutes, rotating the tray once or until skin is golden, crispy and puffed.

To Serve:

  • Slice into thick slices (bite sizes). Serve with ordinary mustard or your favorite dip.

Notes:

1.) Rock Salt – the salt crust not only draws moisture to the surface for ultra crispy skin, it also ensures it is perfectly seasoned.
Recipe Adapted from: RecipeTinEats

Nutrition Information:

Calories: 570kcal | Carbohydrates: 1g | Protein: 10g | Fat: 58g | Saturated Fat: 21g | Cholesterol: 78mg | Sodium: 36mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.
Course: dinner, lunch
Cuisine: Asian, Chinese
Keywords: chinese crispy pork belly recipe, crackling pork belly, crispy pork skin, crispy skin pork belly, how to make crispy pork belly, pork belly crackling, salting pork belly

More Easy Recipes

  • Baked salmon fillets drizzled with butter lemon sauce, garnished with parsley and served with asparagus.
    Baked Salmon with Butter Lemon Sauce
  • Crispy air-fried salmon bites drizzled with creamy Bang Bang sauce, garnished with sesame seeds, green onions, and chili flakes.
    Bang Bang Salmon Recipe
  • A close-up of Shrimp Étouffée in a plate, with juicy shrimp, a creamy roux, and green onions.
    Shrimp Etouffee Recipe
  • Close-up of Jambalaya in a cast-iron skillet, showing shrimp, sausage, peppers, celery, and rice in a rich, tomato-based sauce.
    Jambalaya Recipe

Reader Interactions

Comments

  1. Miriam C says

    March 21, 2019 at 5:39 pm

    I love this golden, crispy skin of pork. Thank you for figuring out the recipe in a simpler form.. Cant wait to try this on weekends..

  2. Jenny Francis says

    March 21, 2019 at 5:26 pm

    This will be my second time to attempt recreating this pork belly. It didn't turn out pretty good the last time but now, I'm going to follow your video. Your recipe is not more labor intensive, so I will get it a try.

  3. Rose Bowman says

    March 21, 2019 at 4:44 pm

    Did you use regular salt or bigger chunk of salt to sit on the skin? Can I use air fryer for this recipe?

  4. Allison says

    December 23, 2018 at 12:57 pm

    I've had this in a restaurant, but never tried making it at home. Yours looks delicious!

  5. Emily says

    December 23, 2018 at 8:34 am

    I love love love pork belly. I used to get it all the time at this Japanese restaurant in Brooklyn. I’ve never made it at home though. Thanks so much for these detailed instructions!

  6. Danielle Wolter says

    December 23, 2018 at 6:48 am

    Awesome tips. This is the same method I use to crispy up the skin on a roast duck or chicken. Also to cure salmon. Never thought to try it on pork belly with the rock salt. I must try this!

  7. Veena Azmanov says

    December 23, 2018 at 4:14 am

    For all Pork Lovers, this dish is going to be amazing. I want to grab a piece of it right away. Sure to be on my Christmas Dinner Table this time of the year. Delicious.

  8. Adriana Lopez Martin says

    December 22, 2018 at 10:12 pm

    wow, that pork belly looks incredibly good, I am a fan of crispy pork belly or chicharrones as we call them in Mexico. You cannot go wrong with serving such a delicacy. Thanks for the tips too!

  9. Natalie says

    December 22, 2018 at 9:30 pm

    Looks so delicious and crispy! Can't wait to try this recipe soon!

  10. sonika says

    September 10, 2017 at 5:15 am

    Wow, this looks amazing, I am adding this to my bucket list which I have to do before 30. Thanks for inspiration.

  11. Catvills says

    September 01, 2017 at 6:03 pm

    I am going to try this recipe. I love pork cracklings! I did not know that poking holes on the skin would do the trick! Thanks for the tips on how to make a perfectly crispy slab of pork belly!

  12. Jio says

    September 01, 2017 at 11:34 am

    Your recipe is good but for Muslims are not allowed to eat pork

  13. jhilmil says

    August 31, 2017 at 5:23 pm

    Great tips you've shared here, never knew the use of Rock salt in such recipe's. Good try for many people out there!

  14. eliza says

    August 31, 2017 at 2:31 pm

    This is a mouth-watery post! Crispy pork belly is really delicious - this is one of the crowd's favorite in my country - so they play many variations and flavor on it too, one the most popular is called "Bagnet" - you should try it.

  15. Familyearthtrek says

    August 31, 2017 at 1:07 pm

    Every asian favorite! O M G! Makes me thinknof noodle soup with pork crispy porc belly on top. Will I dare to make it myself...I think I will!

  16. Ana De- Jesus says

    August 31, 2017 at 11:30 am

    I swear rock or sea salt as I call it makes anything taste 10 x better. It looks like you took great care in making this pork belly and have shared your trade secrets with us. Thanks!

  17. Emma McKay says

    August 31, 2017 at 1:24 am

    Super informative post! love that you included the full recipe with a printable version at the bottom, very helpful. Looking forward to more recipes!

  18. Aditya says

    August 30, 2017 at 11:25 pm

    Well I am not a Non-Veg Eater. But I will go by your blog. You explained well and you also gave recipes. So People should bookmark it.

  19. Kelsey says

    August 29, 2017 at 3:31 pm

    This looks delicious! You are making me hungry! xo

  20. justine says

    August 28, 2017 at 6:13 pm

    ah yes, pork belly is a staple in filipino households.
    this reminds me of birthdays,holidays, and family parties.
    we normally just order ours because if we cook it too much, we eat it too much and its super unhealthy!

  21. Amanda at The Light Owl says

    August 28, 2017 at 5:24 pm

    Yum I love pork And have always wondered how to get that perfect melt in your mouth crispy texture.

  22. Whit says

    August 28, 2017 at 8:17 am

    I have never tried it this way, but look forward to sharing it with my mom. It's one of her favorites! Looks delicious!

  23. Jen says

    August 28, 2017 at 6:59 am

    Can't wait to test my skills at this...and can't wait to get a taste of this!!!

  24. Rachel@Tidy&Teal says

    August 28, 2017 at 5:39 am

    This looks and sounds really good! Rock salt huh? That is very interesting...I'll pin this for later so I can try it. Thanks for sharing!

  25. Dahn says

    August 25, 2017 at 8:25 pm

    this looks so good, I do love crispy pork belly. It really doesn't take much to fill you up does it?!

  26. Katie | Healthy Seasonal Recipes says

    August 25, 2017 at 2:14 pm

    I think I am in love! I had to pin this recipe because it seems like I am going to have to make up an excuse to make it some time. I love your tips about docking it and using salt. I wouldn't have ever guessed!

  27. Cindy Rodriguez says

    August 25, 2017 at 12:45 pm

    I love little tips and tricks! Thanks for making me a pork belly expert.. i'll have to put it to the test soon

  28. Beth says

    August 25, 2017 at 11:53 am

    I have always wanted to try pork belly! Now I know the Ancient Chinese Secret!! Thanks for the inspiration!

  29. Stephanie@ApplesforCJ says

    August 25, 2017 at 11:45 am

    Great tips on how to cook a pork belly! I never knew that about the salt.

  30. Ginny says

    August 24, 2017 at 9:24 pm

    I've never seen a page with a recipe for this. You are very talented!

  31. Luci's Morsels says

    August 24, 2017 at 8:04 pm

    This looks so good and I must try this ASAP! Thank you for sharing your tips!

  32. Sandi says

    August 24, 2017 at 7:02 pm

    I have never cooked a pork belly. You make it look less intimidating.

  33. Deanna says

    August 24, 2017 at 6:23 pm

    This looks soo good! I wish I could reach through and grab a bite!!!

4.32 from 22 votes (22 ratings without comment)

Primary Sidebar

abt me 150x150 Hi there, my name is Calleigh. Glad you're here, you will find recipes that are easy to make and taste fantastic. You’ll also find some of my personal favorite foods, ones I’ve eaten in restaurants. Thank you for stopping by.

Copyright © 2025 · The Fork Bite

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.