Get ready to hear the most satisfying crunch of your life! This Crispy Pork Belly recipe is all about that incredible, bubbly, crackling skin and the ridiculously tender, juicy meat underneath. We’re using a simple but powerful technique—a thick salt crust—to draw out every last bit of moisture, guaranteeing that perfect puff and crunch. Forget soggy skin forever. This is the showstopping centerpiece you’ve been dreaming of. Serve it up with a tangy BBQ sauce and some simple greens for a meal that’s pure indulgence.
Ingredients
• 2.65 pounds / 1.2 kg boneless pork belly
• 1 teaspoon Chinese five spice
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black or white pepper
• 2 cloves garlic, crushed
• 2 tablespoons / 30 ml Chinese rice wine (Shaoxing)
• 1/4 cup / 60 ml coconut aminos
• 2 teaspoons rice wine vinegar or coconut vinegar
• 1 cup / 250 g / 8.8 oz coarse sea salt
Instructions
1. Rinse the pork belly and pat it completely dry with paper towels. Using a sharp skewer or meat tenderizer, prick the skin all over, creating as many tiny holes as possible without piercing through to the fat layer. The more holes, the puffier the skin!
2. In a small bowl, mix the Chinese five spice, fine sea salt, and pepper. Rub this mixture all over the flesh and sides of the pork belly, but not on the skin.
3. Place the crushed garlic, rice wine, and coconut aminos in a container just large enough to hold the pork. Place the pork belly skin-side up in the container. Ensure the marinade only touches the meat, not the skin. Marinate uncovered in the fridge for 8 to 24 hours to dry out the skin.
4. Remove the pork from the fridge and let it sit at room temperature for 20 minutes. Preheat your oven to 350°F / 175°C. Discard the marinade.
5. Place the pork belly on a large piece of aluminum foil. Fold the sides of the foil up snugly around the pork to create a tight boat, leaving the skin exposed. Brush the skin with vinegar and pack the coarse sea salt on top in an even, thick layer.
6. Bake for 1 hour and 30 minutes.
7. Remove the pork from the oven and carefully lift off and discard the entire salt crust. Brush away any excess salt. Discard the foil and any rendered juices.
8. Switch the oven to the broil setting at 440°F / 225°C. Place the pork belly on a wire rack set inside a baking tray. Broil on the lowest oven rack for 15 to 20 minutes, watching closely, until the skin is golden, puffy, and crackling all over.
9. Let the pork belly rest for 10 to 15 minutes before slicing into thick pieces. Serve immediately for the best texture.
Nutritional Information
• Nutrition Facts Per Serving
• Total carbs: 1 g
• Fiber: 0.1 g
• Net carbs: 0.9 g
• Protein: 14 g
• Fat: 45 g
• Energy: 447 kcal
• Macronutrient ratio: Calories from carbs (1%), protein (12%), fat (87%)
Pro Tips
• For maximum puff, prick the skin as many times as possible with a skewer, but be careful not to pierce through to the fat layer.
• Always use coarse sea salt for the crust. Fine salt will absorb into the skin and make the final dish overwhelmingly salty.
• Pat the pork skin completely dry before marinating and again before baking. The drier the skin, the crispier the result.
• This dish is best enjoyed immediately after resting. While it can be stored, the skin will lose its signature crispiness upon reheating.
FAQ
Q: Why is my pork belly skin not crispy
A: The key to crispy skin is ensuring it’s completely dry. Pat the skin thoroughly with paper towels and let it air-dry uncovered in the fridge during marination. The thick salt crust is also essential as it draws out every last bit of moisture, guaranteeing a perfectly puffy and crackling result.
Q: Can I use regular table salt for the crust
A: No, you must use coarse sea salt. Fine salt will absorb into the skin and make the pork overwhelmingly salty. Coarse salt forms a protective crust that pulls moisture out without over-seasoning the meat.
Q: What is the purpose of pricking the pork skin
A: Pricking the skin all over with a sharp skewer creates tiny holes that help the fat render out and allow the skin to puff up and become incredibly crispy and bubbly during the broiling stage. The more holes you make, the better the crackling will be.
Q: How do I store and reheat leftover crispy pork belly
A: This dish is best enjoyed immediately for maximum crunch. While you can store leftovers in the fridge, the skin will soften. To reheat, try using an air fryer or placing it under the broiler for a few minutes to help revive some of the crispiness, but it won’t be the same as when fresh.
