Chinese Crispy Roasted Pork Belly 101 脆皮燒肉 | Hunger Pangs

pork belly

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, while chicken thighs are often less expensive and still flavorful.

five-spice powder

🥗Healthier: cumin and coriander

💰Cheaper: mixed spices

Cumin and coriander can provide a different flavor profile while being healthier.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers similar acidity and flavor.

Cut the pork belly into three pieces.

Score the skin of the pork belly 1/2 inch apart and 1/4 inch deep without cutting into the meat.

Mix 2 tablespoons of packed dark brown sugar and 2 tablespoons of Kosher salt together to create a dry rub.

Optionally add 1 teaspoon of five spice powder to the dry rub mixture.

Rub the dry rub all over the meat side of the pork belly pieces, avoiding the skin.

Place the pork belly pieces skin side up in a 13 x 9 baking dish and season the top with more Kosher salt.

Refrigerate uncovered for at least 12 hours up to 24 hours to dry out the skin.

Preheat the oven to 250°F (121°C).

Transfer the pork belly to a baking sheet lined with foil and sprayed with vegetable oil, skin side up.

Roast in the preheated oven for 3 to 3.5 hours until the internal temperature reaches 195°F (90°C).

Rotate the pork belly halfway through roasting for even cooking.

Prepare the sauce by mixing 1/2 cup of hoisin sauce, 4 teaspoons of rice vinegar, 1 teaspoon of freshly grated ginger, and 2 sliced scallions in a bowl.

After roasting, check the doneness by inserting a pairing knife into the pork; it should come out without resistance.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens