Crispy Pork Belly
Crispy Pork Belly is a popular Thai dish known for its crunchy skin and tender meat. This recipe guides you through achieving perfect crispy skin while keeping the pork succulent and flavorful.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Start by scoring the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
- 2
In a bowl, mix the salt, black pepper, garlic powder, and five-spice powder.
- 3
Rub the seasoning mixture all over the pork belly, making sure to press it into the scored skin and under the meat.
- 4
Place the seasoned pork belly in a pot and cover it with water. Bring it to a boil, then reduce to low heat and simmer for about 30 minutes.
- 5
After boiling, remove the pork belly from the water and let it cool. Pat the skin dry with paper towels to ensure maximum crispiness.
- 6
Preheat your oven to 450°F (230°C).
- 7
Place the pork belly on a baking sheet, skin-side up, and roast in the preheated oven for about 30-40 minutes, until the skin is crispy and golden brown.
- 8
Once done, let the pork belly rest for 10 minutes before slicing it into pieces. Season with additional salt and pepper to taste before serving.
Cook notes
Tips
Ensure the skin is thoroughly dried before roasting for a crunchier result.
Use a sharp knife to score the skin; this helps it crisp up nicely.
Let the pork belly rest before slicing to keep the juices locked in.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven for best results to regain the crispiness.
- Avoid microwaving leftover pork belly to maintain texture.
Substitutions
- If you don't have black pepper, use white pepper instead.
- Cook the pork belly with a mix of sea salt and kosher salt if preferred.
- For a spicier kick, add cayenne or chili powder instead of garlic powder.
What to Serve With
- Steamed jasmine rice
- Nam Prik (Thai chili dip)
- Pickled vegetables
Common Mistakes
- Not scoring the skin properly, which prevents it from getting crispy.
- Skipping the drying step after boiling, leading to soggy skin.
- Overcooking in the oven, which can dry out the meat.
Recipe FAQ
Can I use a different cut of pork?
For this recipe, pork belly is recommended for the right texture and flavor, but you can experiment with other fatty cuts like pork shoulder.
How do I store leftovers?
Store any leftover crispy pork belly in an airtight container in the refrigerator for up to 3 days.
What if I can't find five-spice powder?
You can make a blend of star anise, cloves, cinnamon, and ginger as a substitution.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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