Crispy Golden Pork Belly Recipe


  1. Pork Belly – 1.5Kg
  2. Five Spices Powder – 1 teaspoon
  3. Salt – 3 teaspoons
  4. White Pepper – 1 teaspoon
  5. Salt
  6. White Vinegar

Step 1: Marination

  • Five Spices Powder – 1 teaspoon
  • Salt – 3 teaspoons
  • White Pepper – 1 teaspoon

Make a few shallows cut on the flesh of the pork to allow the marinade to penetrate into the meat. Mix the Five Spices Powder, Salt and White pepper and marinate the pork belly meat (excluding the skin) evenly.

Step 2: Scrape the Pork Skin

Use a knife to scrape off the remaining hair (if any) on the skin

Step 3: Prick the Skin

This is an important step to create crispy crackling skin. Use bamboo sticks, a small fork or a meat tenderizer to prick shallow holes on the skin. Do not penetrate the fat layer.

Step 4: Brush the skin with vinegar

  • Salt
  • White Vinegar

Rub some salt on the pork skin surface. Then brush the white vinegar evenly on the surface of the skin and let it to dry. Brush again a second layer of the white vinegar and let it dry.

Step 5: Wrap the side with aluminium foil

With a large sheet of aluminium foil, fold the edges and wrap around the pork belly

Step 6: Refrigerate

Refrigerate the pork belly 2 to 3 days with the skin uncovered to allow the skin to dry out.

Step 7: Oven Roast

The skin will become harder and darker brown. Preheat the oven at 230C/ 440F for 15 mins. Place the pork belly on a rack and roast for 230C for 30 mins and 210C for 15 mins. It is perfectly cooked when you can hear the crackling sound of the golden-brown crispy pork skin.

Let the meat rest at least 20 mins on the rack to allow the juices to redistribute back through the meat.

Step 8: Ready to Serve, Bon Appétit!


About Tommy Ooi 612 Articles
Luxury Hotel Reviewer & Destination Blogger. Passionate for travel, exploring new culture & indulging divine food, Tommy has traveled to 42 countries & 140+ destinations.

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