Crispy Roast Pork Belly

October 8, 2018 / By Foodland

Crispy Roast Pork Belly

Chef Keoni shows how to make this flavorful dish tender and perfectly golden! 
Course Main Course
Cuisine Pork
Servings 5 Servings


  • 2.5 pounds skin-on pork belly
  • 1.5 tablespoons sherry cooking wine
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon white pepper
  • 1 teaspoon Salt
  • 1 tablespoon white vinegar
  • 1 cup course sea salt
  • Optional:
  • 2 tablespoons Chinese hot mustard
  • 2 tablespoons hoisin sauce


  1. Using a meat tenderizer or sharp metal skewers poke holes into the skin making sure not to pierce too deep into the fat.
  2. Turn the pork belly skin side down and rub the flesh with sherry cooking wine, keeping the skin dry.
  3. Mix together five spice powder, salt and white pepper. Then rub the spice mix on the flesh being careful not to get the rub on the skin.
  4. Place pork in a container skin side up. Pat dry the skin with paper towels and refrigerate uncovered for 12-24hours.
  5. Preheat oven to 350°f
  6. Remove pork from fridge and place it onto a large sheet of foil. Fold the sides of the foil up and around the pork, covering the flesh and fat, but leaving the skin exposed.
  7. Place pork onto a baking tray. Pat dry the skin with paper towels and then brush skin with vinegar.
  8. Spread the sea salt on the skin edge to edge.
  9. Roast on the middle rack for 40-60 minutes.
  10. Remove pork from oven and carefully scrape off the salt crust.  Transfer pork to a baking tray.
  11. Set oven to broil and move the oven rack 10-12” away from heat.
  12. Place pork back into the oven and broil for 15-25 minutes rotating once half way through the baking time.  Cook until skin is golden brown, crispy and puffed.
  13. Once cooked, let roast sit for 10-15minutes before cutting.
  14. Serve with hoisin sauce and Chinese hot mustard on the side.
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