Entrée: China – 脆皮燒肉 ▶ Cui Pi Siu Yuk (Crispy Roasted Pork Belly with Crackling)

Serving Size: 5

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 12 hrs

Total 15 hrs

Ingredients

2 1 / 2–3 lb / 1.2 kg skin-on pork belly, in one slab
2 tsp kosher salt (for meat-side rub)
2 tsp granulated sugar or light brown sugar
1 tsp Chinese five-spice powder
1 tsp ground white or black pepper
3 cloves garlic, grated or finely minced
1 tbsp neutral oil (such as canola or vegetable)
2 tsp kosher salt (for skin)
1 tsp baking powder
1 tbsp white vinegar
1 cup (240 ml) hot water (for the roasting pan)

Instructions

Trim and score: If the pork belly skin is not already scored, use a very sharp knife to lightly score the skin in parallel lines about 1 cm apart, cutting just through the skin and into the fat but not into the meat. Alternatively, prick the skin all over with a sharp skewer or meat pricker. Pat the belly completely dry with paper towels.
Season the meat side: In a small bowl, mix 2 tsp kosher salt, sugar, five-spice powder, pepper, garlic, and oil into a paste. Flip the pork belly skin-side down and rub the paste evenly over the flesh and sides, keeping the skin clean and dry.
Dry overnight: Place the pork belly on a wire rack set over a rimmed tray, skin-side up. Refrigerate uncovered for 12–24 hours to dry the skin thoroughly.
Preheat: When ready to cook, preheat the oven to 150°C (300°F). Boil some water for the roasting pan.
Season the skin: Pat the skin dry again. Brush the skin lightly with white vinegar. Mix 2 tsp kosher salt with 1 tsp baking powder and rub or sprinkle it evenly over the skin, brushing off any visible clumps so there’s a thin, even coating.
Roast low and slow: Pour about 1 cup (240 ml) hot water into the tray under the rack (to catch drips and reduce smoking). Roast the pork belly at 150°C (300°F) for 1 hour 45 minutes to 2 hours, until the meat is tender and a probe inserted into the center reads roughly 82–90°C (180–195°F). Add more hot water to the tray if it dries out.
Crisp the crackling: Increase oven temperature to 230°C (450°F) and roast 20–30 minutes more, rotating the tray as needed, until the skin is blistered, golden, and audibly crisp. For extra blistering, you may switch to the broiler for 2–5 minutes at the end, watching constantly to prevent burning.
Rest: Transfer the pork belly to a cutting board and rest 15 minutes so the juices settle and the crackling firms up.
Slice and serve: Use a serrated knife to cut the crackling cleanly. Slice into bite-sized pieces or thick slabs. Serve hot with steamed rice and greens, or at room temperature in sandwiches or wraps.