The Secret to Perfect Crispy Pork Belly

 

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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.

 

Crispy Pork Belly
Mouth Watering Crispy Pork Belly

Pork is the meat in China. 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 Crispy Pork Belly. Now, if you are non-Chinese, you’re gonna rock pork belly, because it’s like a luscious slab of bacon.

Crispy Pork Belly

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 Crispy Pork Belly?

On one side, 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.

crispy, crunchy pork belly
crackling Crispy 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.

mouth Watering Pork Belly Recipes
Pork Belly Recipes

Finally, the to-die-for sensation when you bite into the mouthwatering pork belly meat, you may also like this Pork Ribs Recipe. Tastes 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 is Everything

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

Other Asian Recipes:

Crispy Pork belly
Put Rock Salt on Top of your Crispy Pork Belly

The secret to a golden, puffy crackling is to prick lots or tiny holes in the skin (only). 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.

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.

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

Crispy Pork Belly
Perfect pair for Kimchi

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.

Crispy Pork Belly
No Pre-Boiling Crispy Pork Belly Required

Crispy Pork Belly is spot on for important guests. Enjoy!

 
 

Watch How to Make The Crispy Pork Belly:


Credit: theforkbite

crispy pork belly

The Secret to Perfect Crispy Pork Belly

Rate this recipe
14 ratings
Recipe by: Calleigh | TheForkBite.com
Category: lunch, dinner
Cuisine: Chinese, Asian

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.

crispy pork belly

Ingredients

1 hour, 45 minutes
10
570.03 kcal
  1. 2.4 lbs. pork belly (skin on) - Get this at the Asian market
    Pork's Seasoning:
  1. 1 1/2 tbsp Chinese cooking wine (I used the ShaoXing wine here)
  2. 1 tsp Chinese five spice powder (you can get this at the Asian store)
  3. 1 tbsp cumin
  4. 1 tbsp fennel seeds
  5. 1 tbsp white vinegar (for brushing the pork's skin before baking)
    For Top Coating:
  1. rock salt

Instructions

Prep
20 minutes
Cook
1 hour, 25 minutes
Ready in
1 hour, 45 minutes
    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 flesh (not on 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.
  2. 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).
  3. Spread rock salt on the skin.
  4. Bake for 60 minutes.
  5. Remove pork from the oven and transfer into work surface.
  6. Switch to grill/broiler on medium high. Move shelf so it is at least 12" from the heat source.
  7. Fold down foil and scrape all the salt off the top and sides. Return the pork only (discard the foil) to baking tray.
  8. Place under grill/broiler for 20-25 minutes, rotating the tray once or until skin is golden, crispy and puffed.
    To Serve:
  1. 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 Facts

The Secret to Perfect Crispy Pork Belly

Serves

Amount Per Serving
Calories 570.03 kcal
% Daily Value*
Total Fat 57.94 g 89.1%
Saturated Fat 21.06 g 105.3%
Trans Fat
Cholesterol 78.38 mg 26.1%
Sodium 264.94 mg 11%
Total Carbohydrate 0.85 g 0.3%
Dietary Fiber 0.33 g 1.3%
Sugars 0.05 g
Protein 10.39 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/crispy-pork-belly/

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34 Replies to “The Secret to Perfect Crispy Pork Belly”

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

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

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

  10. 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!

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

  12. 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.

  13. 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!

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

  15. 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.

  16. 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!

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

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

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

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About me:

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.

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