Crispy Pork Belly

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Start by scoring the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.

Ingredients quick view

2 pounds pork belly

2 tablespoons salt

1 tablespoon black pepper

1 teaspoon garlic powder

1 teaspoon five-spice powder

Water for boiling

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.

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