Can I prepare the pork belly ahead of time?
Yes, you can score, season, and refrigerate the pork belly for up to 24 hours before roasting.
DINNER
Crispy Honey-Glazed Pork Belly (Chinese Style)
Experience the ultimate in texture and flavor with this classic Chinese crispy pork belly. Each bite offers a delightful contrast: incredibly tender, juicy meat beneath a perfectly shatteringly crisp skin, all brought together with a luscious, sweet, and savory honey glaze. This recipe is designed to deliver an authentic and deeply satisfying culinary experience, making it an ideal centerpiece for any special meal.
HOW TO MAKE IT
Let's cook.
01
Score the pork belly skin deeply with a sharp knife, being careful not to cut into the meat. Pat the skin very dry with paper towels.
02
Rub the five-spice powder and salt generously into the meat side of the pork belly. Flip the pork belly over and brush the skin with white vinegar.
03
Place the pork belly, skin-side up, on a rack set over a baking sheet. Refrigerate uncovered for at least 4 hours, or preferably overnight, to dry out the skin.
04
Preheat your oven to 300°F/150°C. Roast the pork belly, skin-side up, for 60 minutes.
05
Increase the oven temperature to 400°F/200°C. Continue roasting for another 45-60 minutes, or until the skin is deeply golden brown and crackling. If the skin is not fully crispy, you can broil it for 5-10 minutes, watching carefully to prevent burning.
06
While the pork belly roasts, whisk together the honey and soy sauce for the glaze.
07
Once the pork belly is cooked and crispy, remove it from the oven. Brush the honey glaze generously over the crispy skin. Let the pork belly rest for 10 minutes before slicing and serving.
About This Recipe
Experience the ultimate in texture and flavor with this classic Chinese crispy pork belly. Each bite offers a delightful contrast: incredibly tender, juicy meat beneath a perfectly shatteringly crisp skin, all brought together with a luscious, sweet, and savory honey glaze. This recipe is designed to deliver an authentic and deeply satisfying culinary experience, making it an ideal centerpiece for any special meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispy skin, ensure the pork belly is completely dry before seasoning and roasting. You can also prick the skin all over with a meat tenderizer or fork before applying vinegar to help render the fat and achieve maximum crispiness.
Easy Substitutions
If Chinese five-spice powder is unavailable, you can create a similar blend with equal parts ground star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. For the glaze, maple syrup can be used in place of honey for a slightly different flavor profile.
Storage & Reheating
Store leftover crispy pork belly in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F/175°C for 10-15 minutes to help restore crispiness.
Serving Suggestions
Serve this Chinese Crispy Pork Belly with Honey Glaze alongside steamed jasmine rice, stir-fried bok choy, a light cucumber salad, or with warm bao buns for a delicious sandwich.
Common Mistakes
1. Not drying the skin thoroughly: This is the most common mistake, leading to chewy rather than crispy skin. Pat dry and refrigerate uncovered. 2. Not scoring the skin deeply enough: Insufficient scoring prevents fat from rendering properly, resulting in less crispy skin. 3. Over-broiling: Broiling can quickly burn the skin, so watch it constantly. 4. Not resting the meat: Resting allows juices to redistribute, keeping the pork belly tender and moist.
Frequently Asked Questions
What if my pork belly skin isn't crispy?
If the skin isn't crispy after roasting, you can broil it for 5-10 minutes, watching it very closely to prevent burning.
Can I use boneless pork belly?
This recipe specifically calls for skin-on pork belly to achieve the crispy skin. Boneless pork belly will not yield the same result.
How do I get the skin to puff up?
The combination of drying the skin, scoring it, and then roasting at high heat helps the skin to puff and become crackling. Pricking the skin can also assist.
MORE TO KNOW
Achieving truly crispy pork belly skin is a culinary art that relies heavily on moisture removal. The refrigeration step is crucial; the longer the skin dries out, the better the crackling. When roasting, the initial lower temperature helps cook the meat through, while the higher temperature and optional broiling create the signature crispy skin. Don't rush these steps, and always keep a close eye on the pork belly during the high-heat phase to prevent burning.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.