Crispy Asian-style Pork Belly

This crispy, melt-in-your-mouth pork belly is slow-roasted to tender perfection and finished with crackling, crispy skin. The marinade is packed with garlic, soy, five-spice, and honey, giving it a rich, umami-packed flavor.

INGREDIENTS

For the Pork Belly
• 2 lbs pork belly, skin-on
• 1 tbsp kosher salt
• 1 tsp baking powder (for crispy skin)

For the Marinage
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp honey or brown sugar
• 1 tsp Chinese five-spice powder
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp sesame oil

DIRECTIONS

1. Prep the Pork Belly

• Score the skin – Using a sharp knife, make shallow cuts across the skin in a crisscross pattern (without cutting into the meat).

• Flip it over and poke holes in the meat side to help the marinade absorb.

• Marinate – Rub the marinade all over the meat (not the skin), then refrigerate uncovered for 8-24 hours to let the flavors develop.

2. Slow Roast for Tender Meat

• Preheat oven to 300°F (150°C).

• Place the pork belly skin-side up on a wire rack over a baking sheet.

• Pat the skin dry, then rub baking powder and salt onto the skin (this helps crisp it up).

•  Roast for 2 hours, checking occasionally.

3. High-Heat Finish for Crispy Skin

• Increase oven temp to 450°F (230°C).

• Roast for another 30-40 minutes until the skin puffs up and turns golden brown.

• If needed, broil for 2-3 minutes for extra crispiness (watch closely to prevent burning!).

4. Rest & Serve

• Let the pork belly rest for 10 minutes, then slice into bite-sized pieces.

• Serve with steamed rice, pickled cucumbers, or a sweet chili sauce.