I’ve shared a version of this recipe with you before, but after many requests and lots of DMs, I decided to make a proper step-by-step video showing you how to nail crackling pork belly every time. And while I call this a “fool-proof” method, challenges always arise. I show you how to get that crackling even on those stubborn spots that just don’t want to follow the plan, while saving the edges from burning.
Let’s cook!
Prep: 20 minutes + 24–48 hours dryingCook: 1 hour 15 minutesServings: 4–6
Ingredients
For the Pork Belly Marinade
* 2–3 lb pork belly, skin-on
* 1 tbsp kosher salt
* 1 tsp white pepper
* 2 tsp Chinese five-spice powder
* 2 tsp sugar
* 2 tbsp Shaoxing wine
For the Salt Crust
* 1 cup kosher salt
* 1 egg white, beaten
* 1 tbsp white vinegar
Equipment
* Sharp paring knife or fork for poking
* Wire rack and sheet pan
* Mixing bowls
* Pastry brush
* Oven
Method
Step 1: Prepare the Pork Belly
* Pat the skin completely dry using paper towels.
* Using the tip of a knife or a sharp fork, poke small holes all over the skin—just enough to pierce through, but not deep enough to hit the meat.
* Flip the pork belly over and lightly score the meat side in a crosshatch pattern, about ½-inch apart.
* In a small bowl, mix salt, white pepper, five-spice powder, sugar, and Shaoxing wine into a paste.
* Rub this paste evenly over the meat side, making sure to work it into the crevices. Keep the skin clean and untouched.
* Place the pork belly on a wire rack set over a baking sheet. Refrigerate uncovered for at least 24 hours (48 is even better) to let the skin dry out completely. This is the most important step for crispiness.
Step 2: Prepare for Baking
* Once the pork belly is dry, preheat your oven to 300°F (150°C). In a small bowl, combine 1 cup kosher salt with the beaten egg white—it should have the texture of damp sand.
* Brush the skin with a thin layer of vinegar, then pack the salt mixture over the top, spreading it edge to edge. This forms a seal that allows the meat to cook gently without steaming the skin.
Step 3: Bake the Pork Belly
* Place the tray in the oven and bake for 30 minutes. The salt crust will harden into a shell. Remove from the oven, carefully lift off the crust, and brush away any remaining salt. At this stage, the skin will look soft and pale—that’s normal.
Step 4: Crisp the Skin
* Increase the oven temperature to 450°F (230°C).
* Using a sharp knife, poke small holes again across the softened skin. Return the pork belly to the oven and roast for 30–45 minutes, or until the skin puffs and turns golden brown.
Step 5: Rest and Serve
* Let the pork belly rest for 10 minutes. Slice into thick strips, then into squares.
Serve it over simple chow mein or alongside steamed rice and greens. Finish with a drizzle of chili oil or a small dish of hoisin on the side.
Tips:
* Crispy pork belly tastes best when it’s eaten right after slicing. If you need to reheat it later, use an air fryer or oven—not the microwave.
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