🥓 Crispy Roasted Pork Belly (Perfect Crackling)

Ingredients

• 1 kg pork belly (skin-on, evenly layered meat and fat)

• 1 tsp salt

• 1 tsp white vinegar (or lemon juice)

• 1 tsp five-spice powder

• 1 tsp sugar

• 1 tsp garlic powder (or minced garlic)

• 1 tsp onion powder

• ½ tsp black pepper

• 1–2 tbsp Chinese cooking wine or white wine (to remove odor)

• Sesame seeds & chopped scallions (optional garnish)

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Preparation

1. Rinse the pork belly and rub the skin with salt and cooking wine. Rinse again and pat completely dry.

2. Using a skewer or sharp needle, prick the skin thoroughly.

   • Important: pierce only the skin, do not puncture the meat.

3. Place pork in a pot, skin side up, add water to cover only the meat.
   Simmer for 5–7 minutes, remove, and pat dry.

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Season the Meat (NOT the Skin)

Mix together:

• Five-spice powder

• Sugar

• Garlic powder

• Onion powder

• Black pepper

Rub the mixture onto the meat and fat only, keeping the skin clean and dry.

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Drying the Skin (Key Step)

1. Pat the skin dry again.

2. Lightly brush vinegar over the skin.

3. Place the pork uncovered in the refrigerator for 6–12 hours (or overnight) to fully dry the skin.

   • Drier skin = crispier crackling.

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Roasting / Air Frying

Oven Method

1. Preheat oven to 200°C (392°F).

2. Place pork on a rack, skin side up. Wrap foil around the meat to prevent burning.

3. Roast for 30–35 minutes until fat renders.

4. Increase heat to 230–240°C (446–464°F) and roast another 15–20 minutes until skin bubbles and turns golden crispy.

Air Fryer Method

• 180°C (356°F) for 25 minutes

• Increase to 200–210°C (392–410°F) for 10–15 minutes

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Rest & Serve

• Let pork rest 5–10 minutes before slicing.

• Garnish with sesame seeds and scallions if desired.

• Cut into thick bite-sized pieces.

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Final Result

• Ultra-crispy crackling skin

• Juicy, tender meat with rich flavor

• Balanced aroma from five-spice and roasted fat

Best served with: steamed rice, pickled vegetables, cucumber, or kimchi.