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Crispy Porl Belly on a white serving dish sprinkled with scallions

Crispy Chinese‑Style Pork Belly

A perfect combination of crackly skin and juicy meat, seasoned with Chinese five‑spice and slowly roasted to golden perfection.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Grilling
Cuisine: Fusion, Trinidadian
Ingredients Method Notes

Ingredients
  

  • 3-4 pounds pork belly with skin
  • 2 tablespoons Chinese cooking wine
  • 2 teaspoons sugar
  • 1 teaspoon salt plus 1 teaspoon for skin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Chinese five‑spice powder
  • 2 tablespoons white vinegar

Method
 

  1. Score the skin thoroughly (using a skewer), and 1‑inch deep cuts into the flesh.
    porl belly skin side up on counter
  2. Marinate the flesh side with wine, sugar, salt (heartily), pepper, garlic and onion powders, and five‑spice powder; avoid the skin.
    Rubbing spice mixture on flesh and cuts of pork belly meat
  3. Place belly skin side up on a plate in the fridge, uncovered, overnight to dry.
    Pork belly in a rectangular baking dish to marinate overnight
  4. Preheat oven to 400 °F (200 °C). Wrap foil around the flesh side but leave skin exposed.
  5. Brush skin with vinegar, sprinkle with remaining salt, and roast on middle rack 55 minutes.
    Pork belly surrounded by tinfoil in a baking dish
  6. Increase oven to 500 °F (260 °C) broil and cook nearest heat for 7–10 minutes until crackling forms; watch closely.
    Crispy pork belly skin after broiling
  7. Rest pork 15 minutes. Slice along scored lines into bite‑size pieces. Serve warm.
    Cutting pork belly into cubes on a cutting board

Notes

Please try to get a piece of pork belly with a fair amount of lean meat and not too much fat. while you do need the fat, I find that too many times restaurants give us overly fatty crispy pork belly.

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