Golden, crackling skin with tender, juicy meat—this pork belly is a flavor-packed showstopper!
Introduction
Few dishes captivate the senses quite like Chinese-style crispy pork belly. The intoxicating aroma, the irresistible sound of crunch as the knife breaks through the golden crackling skin, and the satisfying bite into layers of juicy, savory pork—it’s a dish that earns its applause from the first taste. Commonly found in Chinese BBQ shops and celebratory feasts, crispy pork belly, or siu yuk, is a true culinary icon.
But did you know that with a little patience and the right technique, this showstopper can be made in your own kitchen? This recipe doesn’t require a rotisserie, fancy equipment, or years of restaurant experience. Just a few simple ingredients, time to let it dry properly, and a two-stage oven process that transforms the humble pork belly into a crisp, golden masterpiece.
In this guide, we’ll walk through every detail of the process: the ingredients, preparation, cooking steps, and even tips for perfecting the skin. Whether you’re cooking for a family dinner, a festive celebration, or simply because you love indulging in crispy pork belly, this comprehensive recipe will become your go-to.
 Ingredients (US Measurements)
To create the ultimate crispy pork belly, you’ll need a few carefully chosen ingredients. Each one plays a role in seasoning the meat and creating that coveted crackling on top.
Main Ingredients:
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2.5 lb pork belly, skin-on
(Choose a slab with an even balance of fat and meat.) -
1 tbsp kosher salt
(Used for seasoning the meat side and adding flavor depth.) -
½ tbsp white pepper
(Provides a warm, earthy spice that pairs well with the pork.) -
½ tbsp five spice powder
(A fragrant Chinese blend that includes star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds.) -
½ tbsp sugar
(Helps balance the salt and spice, bringing a slight sweetness.) -
1 tbsp Shaoxing wine, plus 2 tsp as needed
(A Chinese rice wine that adds richness and complexity to the marinade.)
For the Skin and Crust:
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1 cup kosher salt
(Forms a salt crust that helps blister and dry out the pork skin during the first bake.) -
1 egg white, beaten
(Acts as a binder for the salt crust.) -
1 tbsp white vinegar
(Used to soften the skin’s outer layer and enhance crisping during the bake.)
 Preparation Time & Calories
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Prep Time: ~2 days (includes drying time)
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Cook Time: ~1 hour
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Total Time: ~2 days 1 hour
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Calories: ~500 kcal per serving (6 servings)
 Step-by-Step Instructions
Let’s break the recipe down into clear, manageable stages so you can achieve perfection every time.
1. Prepare the Pork Belly
This first stage is all about prepping the pork for optimal texture and flavor. Be sure to follow each step carefully, as how you prep the skin directly affects the final crispiness.
Steps:
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Rinse the pork belly under cold water and pat it completely dry using paper towels.
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Place the pork belly skin-side up on a cutting board.
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Use a sharp metal skewer, meat tenderizer needle, or a pork skin pricker to poke many tiny holes all over the skin. This helps it blister during roasting.
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Be careful not to pierce through to the fat or meat layer—this will cause juices to bubble up and ruin the crisping effect.
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Flip the pork over to the meat side. Using a knife, make several ½-inch deep cuts along the length of the belly. This allows the marinade to penetrate deeply.
2. Marinate the Meat Side
This step adds layers of flavor to the meat while keeping the skin dry.
Steps:
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In a small bowl, combine:
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1 tbsp kosher salt
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½ tbsp white pepper
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½ tbsp five spice powder
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½ tbsp sugar
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1 tbsp Shaoxing wine
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Mix into a smooth paste.
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Flip the pork belly so the meat side is facing up. Rub the marinade paste evenly over the meat side and along the sides.
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Avoid getting any marinade on the skin. Moisture on the skin will prevent it from crisping.
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Once coated, turn the pork belly over again, skin-side up.
3. Dry the Pork (24–48 Hours)
Drying is crucial for creating blistered, crackly skin. Be patient—this step makes or breaks the dish.
Steps:
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Place the pork belly on a sheet of aluminum foil. Fold up the sides to form a foil “boat” or tray around the belly.
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This setup helps contain the marinade without letting it touch the skin.
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Leave the skin exposed and uncovered.
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Place in the refrigerator, uncovered, for at least 24 hours—48 is better.
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This process dries out the skin and tightens the surface for optimal blistering later.
4. Prepare for Baking
It’s time to transform this slab of marinated belly into crispy heaven.
Steps:
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Remove pork belly from the fridge and let it rest at room temperature for 30–45 minutes.
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Preheat oven to 300°F (150°C).
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Brush the skin with 1 tbsp white vinegar—this step softens the skin’s surface.
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In a bowl, combine:
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1 cup kosher salt
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1 beaten egg white
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Mix until you get a coarse, paste-like consistency.
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Gently press the salt-egg white mixture over the skin to form a uniform crust.
5. First Bake (Salt Crust Method)
This bake sets the stage for crispiness by gently cooking the meat and dehydrating the skin.
Steps:
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Place the foil tray with the pork on a baking sheet.
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Bake for 30 minutes at 300°F.
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Remove from oven and carefully crack off the salt crust using a spoon or knife.
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Brush off any remaining salt with a dry brush or towel.
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Pat the skin again with paper towels.
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At this point, you can poke more holes if you like—just avoid cutting into the fat.
6. Final Bake (Crisping the Skin)
This final bake is where the magic happens!
Steps:
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Increase oven temperature to 450°F (230°C).
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Return pork belly to the oven and roast for 30–45 minutes, depending on your oven’s power.
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Watch closely as the skin begins to puff and blister.
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If the edges begin to darken too fast, cover them with foil.
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For extra crisping, you may broil for 2–4 minutes at the end—but keep your eyes on it constantly to prevent burning.
7. Rest and Serve
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Let the pork belly rest for 10 minutes after removing from the oven.
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Use a very sharp knife or cleaver to cut through the crackling skin cleanly.
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Slice into bite-sized pieces and serve with rice, noodles, pickled vegetables, or your favorite dipping sauce.
 How to Serve Crispy Pork Belly
Crispy pork belly is wonderfully versatile and can be served in many ways:
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With Steamed White Rice: Simple and classic.
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In Bao Buns: Add hoisin sauce, pickled cucumbers, and cilantro.
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Over Noodle Soup: Add slices of pork belly to ramen or wonton noodle soup.
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As Appetizer Bites: Serve with a chili-garlic dipping sauce at parties.
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In Lettuce Wraps: Use fresh lettuce leaves, herbs, and a tangy dipping sauce.
 Expert Tips for the Perfect Crispy Pork Belly
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Choose the Right Cut: A well-balanced pork belly with even layers of meat and fat yields the best results.
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Prick the Skin Deeply and Evenly: This ensures blistering across the entire surface. Use a dedicated pork pricker if you have one.
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Avoid Moisture on the Skin: Always keep the skin dry before baking.
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Dry the Skin Thoroughly: The longer you dry it uncovered in the fridge, the better the skin crisps up.
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Use the Salt Crust Method: This draws out excess moisture and gives the pork belly its iconic skin texture.
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Broil with Caution: If you decide to broil at the end, do so with care. It can burn quickly.
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Let It Rest Before Slicing: Resting allows juices to settle so you don’t lose them when cutting.
 Why This Recipe Works
This recipe is designed with science and technique in mind. The salt crust method dehydrates the skin while creating an even cooking environment. The two-stage roasting process ensures the meat stays juicy while the skin gets shatteringly crisp. Unlike deep-fried pork belly, this oven-roasted method is easier to control and less messy.
Final Thoughts
Making crispy pork belly at home may sound intimidating at first, but with a bit of planning and the right steps, it’s entirely achievable—and incredibly rewarding. From the satisfying crunch of the skin to the juicy, flavorful meat underneath, this dish is bound to impress everyone at the table.
Whether you’re preparing it for a holiday feast or just to indulge your cravings, this crispy pork belly recipe will quickly become a household favorite. Master it once, and you’ll have the confidence to serve it again and again.
So, roll up your sleeves, prep your pork, and get ready to enjoy one of the most delicious creations Chinese cuisine has to offer—right in your own kitchen.