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roasted crispy pork belly with crackling skins

Roasted Crispy Pork Belly

Well seasoned, perfect crackling skin, and juicy tender texture are all addicted characteristics of this amazing crispy pork belly
4.6 from 10 votes
Prep Time 30 mins
Cook Time 1 hr
Marinating & resting time 12 hrs
Total Time 13 hrs 30 mins
Course Main Course
Cuisine Chinese
Servings 2 people


  • Meat tenderizer or fork
  • Aluminum foil
  • Baking pan


  • 1 lb pork belly skin on
  • ¼ c rice cooking wine
  • 1 tbsp white vinegar

For marinating

  • 1 tsp Kosher salt
  • ¼ tsp five spice powder

For roasting

  • 1 tsp Kosher salt OR
  • 3 tbsp Himalayan rock salt
  • 1 tbsp white vinegar



  • Rub and clean pork belly with rice cooking wine then pat dry with paper towel.
  • Use meat tenderizer or regular fork to prick the skin.
  • Make sure to prick a lot of holes on the surface. These holes will aid to release moisture during cooking process which helps to make crispy skin.
  • Avoid to pierce too deep into the fat part. Only prick the skin’s surface.
  • In a cooking pot or large sautéed pan, add water and bring it to boil. Add pork belly, skin side down, and blanch it for 5 minutes.
  • Take the pork belly out of hot boiling water and place it on a flat surface. Skin side up.
  • Check and prick more small holes if needed. Here’s is your second chance of adding more holes on the skin. Because the skin is softer now, it’s easy to break the skin if pricking too hard. So be careful. The more holes are evenly added on the surface, the easiest the skin will become crispy.
  • Apply a thin layer of white vinegar on the skin’s surface.
  • Lightly add & dab salt and five spice powder on all the sides, except the skin side, of the pork belly.
  • Let the pork belly marinade and dry in the fridge, uncover, skin side up for at least 12 hours or up to 24 hours.


  • Pre heat oven to 350F
  • After 12 hours of marinating and drying out, take the pork belly out of the fridge.
  • Spread a thin layer of vinegar then a layer of Kosher salt or rock salt on top of the skin.
  • Use aluminum foil to make a wall around the pork belly and roast for 45 minutes. Rotate the pork belly when it's half way of the cooking process.
  • The skin is not supposed to be puffy or crackling at this point. So don't be panic if you do not see anything happened with the skin.
  • After 45 minutes, take pork belly out. Scrape away the salt and discard it together with the foil.
  • Turn the heat to 370F and switch to grill or broil setting.
  • Put the pork belly at the second highest or highest rack in the oven. This is when the skin starts puffing out.
  • Then keep grilling for 15-20 minutes. Every oven is different, you can determine whether pork belly is done cooking by looking at the color of the skin: golden brown
  • Remove pork belly from the oven. Let it cool down at room temperature for 10-15 minutes before proceed with slicing and serving.