Picture from Taste Publisher
This recipe transforms humble pork belly into a masterpiece of crackling skin and melt-in-your-mouth meat, infused with a vibrant five-spice glaze. Your trusty meat thermometer ensures perfect doneness every time.
| Prep Time | Cook Time | Servings |
| 15 mins | 2 hrs 25 mins | 8 |
INGREDIENTS
- 2-pound bone-in pork belly (skin on)
- 2 tbsp coarse sea salt
- 1 tbsp ground five-spice powder
- 1 tbsp Sichuan peppercorns (optional, for a touch of heat)
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp water
- Vegetable oil (for spraying)
Equipment
- Sharp knife
- Cutting board
- Baking sheet
- Parchment paper
- Roasting rack
- Meat thermometer
- Basting brush
- Aluminum foil (optional)
INSTRUCTIONS
step 1Preheat your oven to 400°F (200°C). Using a sharp knife, carefully score the skin of the pork belly in a crisscross pattern, making sure the cuts go through the skin but not into the meat.
step 2Pat the pork belly dry with paper towels. Rub the coarse sea salt all over the surface of the pork belly, getting into the nooks and crannies of the scored skin.
step 3In a small bowl, combine the five-spice powder and Sichuan peppercorns (if using). Sprinkle the spice mixture evenly over the seasoned pork belly, coating both the skin and the flesh.
step 4Place the pork belly skin-side up on a wire rack set over a baking sheet lined with parchment paper. This allows the fat to drip away while roasting. Transfer the baking sheet to the preheated oven and roast for 1.5 hours.
step 5After 1.5 hours, insert the meat thermometer into the thickest part of the meat, avoiding the bone. You're aiming for an internal temperature of 140°F (60°C) for a tender and slightly pink center.
step 6While the pork belly continues to roast, in another small bowl, whisk together the honey, rice vinegar, soy sauce, Shaoxing wine (or sherry), and water.
step 7Carefully remove the baking sheet from the oven. Reduce the oven temperature to 325°F (165°C). Carefully pour the glaze all over the pork belly, making sure to coat the skin generously. (Optional: You can tent the baking sheet loosely with aluminum foil to prevent the meat from drying out during this stage.) Return the baking sheet to the oven and roast for another 30-45 mins, basting the pork belly with the glaze every 10-15 mins.
step 8During the last 10-15 mins of roasting, crank up the oven temperature to 425°F (220°C). This final blast of heat ensures that the glaze caramelizes beautifully and the skin achieves maximum crispness.
step 9Once the internal temperature reaches 140°F (60°C) and the skin is golden brown and crackling, remove the pork belly from the oven. Let it rest on a cutting board for at least 15 mins.
step 10Carefully slice the pork belly into thin pieces, using a sharp knife. Arrange the slices on a platter, showcasing the beautiful crackling skin. Drizzle with any remaining pan juices and enjoy!
- You can substitute regular black peppercorns for the Sichuan peppercorns if you prefer a milder flavor.
- For extra crispy skin, after the initial 1.5-hour roast, you can increase the oven temperature to 400°F (200°C) for the last 30 mins of glazing, without the foil tent. However, keep a close eye to avoid burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven until warmed through.
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