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.
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.
Notes
Dry skin overnight in the fridge for extra crackle. Resting is crucial to lock in juices. Chill before slicing for uniform pieces.
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