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–+ servings
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
Course Grilling
Cuisine Fusion, Trinidadian
Servings 6

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

Instructions
 

  • Score the skin thoroughly (using a skewer), and 1‑inch deep cuts into the flesh.
    porl belly skin side up on counter
  • 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
  • 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
  • Preheat oven to 400 °F (200 °C). Wrap foil around the flesh side but leave skin exposed.
  • Brush skin with vinegar, sprinkle with remaining salt, and roast on middle rack 55 minutes.
    Pork belly surrounded by tinfoil in a baking dish
  • 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
  • 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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