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Is there anything better than the sound of perfectly crispy, crackling pork skin? This Crispy Roasted Pork Belly features a juicy, tender center infused with aromatic five-spice and soy, topped with the most incredible, bubbly golden crust.
In Vietnamese and Asian cultures, a beautifully roasted pork belly is the ultimate centrepiece for celebrating the Lunar New Year or special family gatherings. While it looks like a dish you can only get at a traditional BBQ restaurant, it is actually incredibly easy to make at home. The oven does almost all the work; you just need a little bit of patience!
Why You’ll Love This Recipe
Foolproof Crackling: My specific two-stage roasting method guarantees bubbly, crispy skin every single time.
The “Foil Boat” Method: We use aluminum foil to marinate the meat without getting the skin wet, ensuring maximum flavour and crunch.
Authentic Flavour: The Shao Hsing wine and five-spice powder give this roast a true, restaurant-quality taste.
Ingredients You Will Need
You only need a single cut of meat and a few powerful Asian pantry staples for this recipe.
For the Pork:
Pork Belly: Look for a piece that is roughly 80% meat and 20% fat, with the skin on. You can buy this at the butcher counter of your local Asian grocery store. (Bone-in or boneless both work!)
Coarse Sea Salt: Essential for drawing moisture out of the skin.
For the Five-Spice Marinade:
Shao Hsing Rice Cooking Wine: A fermented glutinous rice wine that tenderizes the meat and adds an unmistakable, authentic aroma.
Five-Spice Powder: A warm, aromatic blend of cinnamon, cloves, fennel, star anise, and peppercorns.
Soy Sauce & Brown Sugar: For a deep, sweet, and savoury umami flavour.
Aromatics: Diced yellow onion and minced fresh garlic.
How to Make Crispy Pork Belly (Step-by-Step)
Phase 1: Prep and Poke the Skin
Clean: Rinse the pork belly under cold water. Using the sharp edge of your knife, scrape the skin to remove any impurities. Pat the entire piece of meat completely dry with paper towels.
Poke: Using a sharp wooden skewer or the tip of a paring knife, poke dozens of holes all over the skin. Crucial Step: Only pierce the skin and the fat layer. Do not pierce down into the red meat, or meat juices will bubble up and ruin your crispy crust!
Clean the Skin: Dip a paper towel into 1 Tablespoon of Shao Hsing wine and rub it all over the poked skin to clean it.
Phase 2: The Foil Boat Marinade
Mix the Marinade: In a bowl, combine the diced onion, minced garlic, brown sugar, five-spice, soy sauce, ground white pepper (if using) and the remaining 2 Tablespoons of Shao Hsing wine.
Build the Boat: Place the pork belly (skin-side up) on a large sheet of aluminum foil. Fold the edges of the foil up tightly around the sides of the pork to create a “boat.” The skin must remain completely exposed above the foil line!
Marinate the Meat: Carefully spoon the liquid marinade down the sides of the foil boat so it coats the meat. Do not get any marinade on the skin! Use a brush if necessary.
Phase 3: Dry and Refrigerate
Rub the exposed skin with 2 teaspoons of coarse sea salt, evenly and generously.
Place the foil boat into a baking dish. Put it in the refrigerator, completely uncovered, for at least 12 hours (24 hours is best). The cold air of the fridge will dry out the skin, which is the ultimate secret to the perfect crunch!
Phase 4: The Two-Stage Roast
Low and Slow: Preheat your oven to 300°F (150°C). Place the pork (still in its foil boat) on the lower-middle rack. Roast for 1 hour to gently cook the meat and render the fat. (Internal temp should reach 135°F – 145°F).
High Heat Crackle: Remove the pork from the oven and carefully remove it from the foil boat. Place the pork directly onto a wire rack set over a baking sheet. Crank the oven up to 450°F (230°C).
Roast for another 30 – 45 minutes, watching closely, until the skin bubbles up, blisters, and becomes deeply golden brown.
Rest: Let the pork rest on a cutting board for 10 minutes before slicing. Serve with rice and veggies!
💡Pro Tips for the Best Crackling
Work with Cold Pork: When it is time to poke holes in the skin, work with the pork straight out of the fridge. The solid, cold fat holds the skin taut, making it much easier to pierce with your skewer!
Ensure an Even Surface: If your pork belly is uneven or sloped, the skin will not roast evenly. Try to buy a flat, even piece of belly. If it is uneven, prop up the lower side with a crumpled piece of aluminum foil underneath it so the skin sits perfectly level in the oven.
Use a Meat Thermometer: Taking the guesswork out of roasting is the best way to cook. A simple digital thermometer ensures your pork is juicy and safe to eat without having to cut into it prematurely.
Complete Your Lunar New Year Menu
This rich, savory pork belly is typically served simply with steamed jasmine rice and a side of bok choy, but if you are building a feast, pair it with:
Chinese Egg Tart (Dan Tat) with Plum Rose: These Chinese egg tarts pair golden, flaky pastry with smooth custard for a dessert that feels festive, elegant, and comforting. The plum rose adds a vibrant touch of red, symbolizing luck and celebration for the new year.
Frequently Asked Questions
What is Shao Hsing (Shaoxing) wine?
Shao Hsing is a traditional Chinese rice cooking wine made from fermented glutinous rice. It is heavily used in Asian cuisine to add depth, aroma, and complexity to marinades and sauces. If you cannot find it, you can substitute it with dry sherry or a dry Japanese sake.
Why did my pork skin turn hard and chewy instead of crispy?
This usually happens for two reasons: Either the skin wasn’t dried out enough in the fridge, or you pierced the skin too deeply and hit the meat. If meat juices seep up through the holes while baking, they will cause the skin to turn leathery instead of blistering into a crispy crackling. During the initial roast, use a paper towel to wipe excess moisture off the skin.
Can I make this in an air fryer?
Yes! The air fryer makes incredible pork belly. After the 24-hour fridge-drying process, you can cook smaller slabs of pork belly in the air fryer at 350°F for 30 minutes, then bump the heat to 400°F for 10 minutes to blister the skin.
Clean & Poke the Skin: Rinse the pork belly under cold water. Use a knife to carefully scrape the skin to remove any impurities, then pat the entire cut of meat completely dry with paper towels. Using a sharp wooden skewer, poke holes evenly across the skin (be careful not to pierce through the fat layer into the meat).
Clean the Skin & Salt: Dip the corner of a paper towel into 1 Tablespoon of Shao Hsing wine and wipe it over the poked pork skin to clean it. Sprinkle the sea salt evenly across the surface of the skin.
Mix the Marinade: In a medium mixing bowl, stir together the diced yellow onion, minced garlic, brown sugar, five-spice powder, Shao Hsing wine, soy sauce, and ground white pepper (if using).
Build the Foil Boat & Marinate: Place the pork belly on a large sheet of aluminum foil. Wrap the foil up tightly around the sides of the meat to create a "boat," leaving the top skin completely exposed. Carefully pour the marinade down the sides of the foil boat (do not let it touch the skin) and gently massage the sides so it covers the meat.
Dry the Skin (Overnight): Place the foil boat into a baking dish. Put it in the refrigerator, completely uncovered, for at least 12 hours (24 hours is best for the crispiest result). The cold air will dry out the skin.
The First Roast (Low Heat): Preheat your oven to 300°F (150°C). Place the baking dish (with the pork still in its foil boat) on the lower-middle rack. Roast for 1 hour, or until the internal temperature reaches 135°F–145°F.
Blister the Skin (High Heat): Increase the oven temperature to 450°F (230°C). Roast the pork belly for an additional 30 – 45 minutes, or until the skin is bubbly, golden brown, and crispy.
Rest & Serve: Remove the pork from the oven and let it rest on a cutting board for 10 minutes. Slice and serve hot! Use Hoisin and Sriracha as your dipping sauces to add more depth of flavour.
Work with Cold Pork: When it is time to poke holes in the skin, work with the pork straight out of the fridge. The solid, cold fat holds the skin taut, making it much easier to pierce with your skewer!
What is Shao Hsing (Shaoxing) wine?Shao Hsing is a traditional Chinese rice cooking wine made from fermented glutinous rice. It is heavily used in Asian cuisine to add depth, aroma, and complexity to marinades and sauces. If you cannot find it, you can substitute it with dry sherry or a dry Japanese sake.Why did my pork skin turn hard and chewy instead of crispy?This usually happens for two reasons: Either the skin wasn’t dried out enough in the fridge, or you pierced the skin too deeply and hit the meat. If meat juices seep up through the holes while baking, they will cause the skin to turn leathery instead of blistering into a crispy crackling. During the initial roast, use a paper towel to wipe excess moisture off the skin.Can I make this in an air fryer?Yes! The air fryer makes incredible pork belly. After the 24-hour fridge-drying process, you can cook smaller slabs of pork belly in the air fryer at 350°F for 30 minutes, then bump the heat to 400°F for 10 minutes to blister the skin.
What is Shao Hsing (Shaoxing) wine?
Shao Hsing is a traditional Chinese rice cooking wine made from fermented glutinous rice. It is heavily used in Asian cuisine to add depth, aroma, and complexity to marinades and sauces. If you cannot find it, you can substitute it with dry sherry or a dry Japanese sake.
Why did my pork skin turn hard and chewy instead of crispy?
This usually happens for two reasons: Either the skin wasn’t dried out enough in the fridge, or you pierced the skin too deeply and hit the meat. If meat juices seep up through the holes while baking, they will cause the skin to turn leathery instead of blistering into a crispy crackling. During the initial roast, use a paper towel to wipe excess moisture off the skin.
Can I make this in an air fryer?
Yes! The air fryer makes incredible pork belly. After the 24-hour fridge-drying process, you can cook smaller slabs of pork belly in the air fryer at 350°F for 30 minutes, then bump the heat to 400°F for 10 minutes to blister the skin.
