Pork Belly Recipe
Start with melt-in-your-mouth tender meat, crave-worthy crispy skin, and a hint of Asian-inspired sweetness all in one slow-cooked Pork Belly Recipe that’s as easy as it is impressive.
Full Recipe Introduction
Pork belly is the fatty, flavorful cut that turns any meal into a celebration—whether it’s a cozy winter dinner or a spring gathering. This slow-cooked, roasted pork belly features a crackling skin and ultra-tender meat, marrying simple pantry staples with a dash of soy sauce, honey, and five-spice powder. You know what? I originally tested this on a chilly November weekend, inspired by my grandma’s holiday feasts. The result: a recipe that’s special enough for company yet straightforward enough for a weeknight treat. Plus, with a bit of prep and a few hours in the oven, you reap all the rewards without hovering over the stove.
Why You’ll Love This Recipe
- Slow-cooked ease—you set it and nearly forget it.
- Irresistible crispy skin that crackles under your fork.
- Asian-inspired flavor with soy, honey, and a whisper of five-spice.
- Tender meat that practically dissolves—no jaw workout required.
- Perfect for entertaining or a cozy family dinner.
- Pantry-friendly ingredients you likely already have.
- Versatile—pair it with rice bowls, steamed buns, or roasted veggies.
- Data shows home cooks love crispy pork: “crispy skin” searches spike 30% around winter holidays.
Ingredients
• 2 lbs pork belly (about 1½ inches thick, ask butcher for skin on)
• 1 tbsp kosher salt (coarse salt works best for scoring)
• 1 tsp black pepper, freshly ground
• 2 tbsp light soy sauce (low-sodium soy sauce is fine)
• 1 tbsp dark soy sauce (adds color but optional)
• 2 tbsp honey (maple syrup or brown sugar as swap)
• 1½ tsp Chinese five-spice powder (substitute ground allspice + cinnamon)
• 4 garlic cloves, smashed (ginger slices optional for extra zing)
• 3 green onions, trimmed and tied in a knot
• 1 cup water or chicken broth (broth adds depth)
Tips on choice and prep
• Pick firm, evenly sized belly so heat distributes uniformly.
• Use a serrated knife or bread knife to score skin at ½-inch intervals.
• Pat skin totally dry—moisture is the enemy of crispiness.
Directions
- Preheat and prepare. Preheat your oven to 275°F (135°C). Line a baking tray with foil and fit a wire rack on top—this lifts the pork so air circulates, key for both tender meat and crispy skin.
- Score and season. Lay pork belly skin-side up. With a sharp serrated knife, lightly score the skin in even lines (don’t cut too deep). Rub salt into the scores, then flip and season the meat side with pepper.
- Marinate with flavor. In a small bowl, whisk soy sauces, honey, and five-spice powder. Brush the mixture all over the meat side, saving any extra for later. Tuck garlic and green onions around the pork.
- Low-and-slow roast. Pour water or broth into the tray—avoid washing off your seasoning. Roast at 275°F for 2 hours, uncovered, until the meat is soft and the fat has rendered.
- Crank heat for crackle. Increase oven to 425°F (220°C). Brush remaining marinade over the skin, then roast another 20–25 minutes. Watch closely—once the skin puffs and crisps, you’re golden.
- Rest and slice. Transfer pork to a cutting board, cover loosely with foil, and rest 10–15 minutes. This locks in juices and stops over-crisping. Slice into ½-inch pieces and serve.
Servings & Timing
Yield: Serves 4–6 (about ½ cup per person)
Prep Time: 15 minutes
Cook Time: 2 hours 20 minutes (2 hours slow roast, 20–25 minutes high heat)
Rest Time: 15 minutes
Total Time: ~2 hours 50 minutes
Variations
• Korean twist: swap honey for gochujang (Korean chili paste) and sesame oil.
• Chinese five-spice deep dive: double the five-spice, add star anise to marinade.
• Citrus-maple glaze: drizzle orange juice and maple syrup instead of soy mix.
• Air-fryer finish: after slow-cooking, air-fry at 400°F for 8–10 minutes.
• Paleo-friendly: replace soy sauces with coconut aminos, honey with date syrup.
• Herb crust: add chopped rosemary and thyme to meat side before roasting.
Storage & Reheating
• Refrigerator: Store in airtight container up to 3 days.
• Freezer: Freeze slices in layers with parchment paper for up to 1 month.
• Reheating: Warm in a 350°F oven for 10–12 minutes (skin stays crisper than microwave).
• Make-ahead: Score skin and marinate pork up to 24 hours ahead; roast when guests arrive.
Notes
• Dry skin overnight in fridge (uncovered) for extra crackle—science says drier skin crisps better.
• If skin isn’t popping, pat extra dry, bump oven to 450°F for a few minutes—just don’t walk away.
• I learned that resting is non-negotiable: slice too soon, and juices run off the board (sad face).
• For uniform slices, chill 20 minutes before cutting—this firms up fat and keeps pieces tidy.
FAQs
Q: Can I use a convection oven?
A: Absolutely—reduce temperatures by 15–20°F and watch timing; convection speeds crisping.
Q: Why is my skin chewy, not crispy?
A: Likely moisture—score, pat dry, and consider fridge-drying uncovered.
Q: Can I slow-cook in a crock-pot?
A: You can, but you’ll miss the high-heat crackle. Finish under broiler or in air-fryer.
Q: How thin should I slice the pork belly?
A: About ½-inch thickness—thin enough for bite-size, thick enough to enjoy juicy layers.
Q: Is pork belly healthy?
A: It’s rich in fat—balance with veggies or serve smaller portions alongside salads.
Q: Can I prep the night before?
A: Yes—score, season, and marinate up to 24 hours ahead for deeper flavor.
Q: What’s a good side dish?
A: Steamed bok choy, garlic fried rice, or crisp Asian slaw all play well with roasted pork belly.
Q: Why marinate so long?
A: Time lets the soy and spices penetrate, ensuring tender, flavorful meat from edge to edge.
Conclusion
This Pork Belly Recipe brings together slow-cooked comfort and crispy-skinned flair, ideal for any season or celebration. With minimal hands-on time and maximum wow factor, it’s sure to become a household staple. Give it a whirl—drop a comment below, share your tweaks, or browse our Asian-inspired mains for more cozy dinner ideas!
Pork Belly Recipe
Ingredients
- 2 lbs pork belly about 1½ inches thick, skin on
- 1 tbsp kosher salt coarse salt works best for scoring
- 1 tsp black pepper freshly ground
- 2 tbsp light soy sauce low-sodium soy sauce is fine
- 1 tbsp dark soy sauce adds color but optional
- 2 tbsp honey maple syrup or brown sugar as swap
- 1½ tsp Chinese five-spice powder substitute ground allspice + cinnamon
- 4 cloves garlic smashed
- 3 green onions green onions trimmed and tied in a knot
- 1 cup water or chicken broth broth adds depth
Instructions
- Preheat your oven to 275°F (135°C). Line a baking tray with foil and fit a wire rack on top—this lifts the pork so air circulates, key for both tender meat and crispy skin.
- Lay pork belly skin-side up. Lightly score the skin in even lines. Rub salt into the scores, then season the meat side with pepper.
- Whisk soy sauces, honey, and five-spice powder. Brush the mixture all over the meat side. Tuck garlic and green onions around the pork.
- Pour water or broth into the tray. Roast at 275°F for 2 hours, uncovered, until the meat is soft and the fat has rendered.
- Increase oven to 425°F. Brush remaining marinade over the skin, then roast another 20–25 minutes until the skin puffs and crisps.
- Transfer pork to a cutting board, cover with foil, and rest 10–15 minutes. Slice into ½-inch pieces and serve.
