Entrée: China – 脆皮慢烤五花肉配豉油蒜蓉釉 ▶ Cuipi Mankao Wuhua Rou Pei Chiyou Suanrong You (Crispy Slow-Roasted Pork Belly with Soy-Garlic Glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 5

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Additional 6 hrs

Total 8 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 to 2 1 / 2 lb (900 g to 1.1 kg) pork belly, skin-on
1 tbsp (15 ml) kosher salt, divided
1 tsp (5 ml) baking powder (or baking soda)
1 tsp (5 ml) Chinese five-spice powder
1 tsp (5 ml) ground black pepper
2 tsp (10 ml) granulated sugar
1 tbsp (15 ml) rice vinegar (for skin)
1 tbsp (15 ml) neutral oil
2 tbsp (30 ml) low-sodium soy sauce (for glaze)
1 tbsp (15 ml) honey or brown sugar (for glaze)
1 tbsp (15 ml) rice vinegar (for glaze)
1 tsp (5 ml) toasted sesame oil (for glaze)
1 tsp (5 ml) fresh ginger, grated (for glaze)
2 cloves garlic, minced (1 for rub, 1 for glaze)
1 tbsp (15 ml) water (for glaze)
Scallions, thinly sliced, for serving (optional)
Lime wedges, for serving (optional)

Show original ingredient measurements

2 to 2 1 / 2 lb (900 g to 1.1 kg) pork belly, skin-on
1 tbsp kosher salt, divided
1 tsp baking powder (or baking soda)
1 tsp Chinese five-spice powder
1 tsp ground black pepper
2 tsp granulated sugar
1 tbsp rice vinegar (for skin)
1 tbsp neutral oil
2 tbsp low-sodium soy sauce (for glaze)
1 tbsp honey or brown sugar (for glaze)
1 tbsp rice vinegar (for glaze)
1 tsp toasted sesame oil (for glaze)
1 tsp fresh ginger, grated (for glaze)
2 cloves garlic, minced (1 for rub, 1 for glaze)
1 tbsp water (for glaze)
Scallions, thinly sliced, for serving (optional)
Lime wedges, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Prep the pork belly: Pat the pork belly completely dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern with shallow cuts about 1/4 inch (0.635 cm) apart, taking care not to cut into the meat. Alternatively, prick the skin all over with a fork or skewer.
Season the meat side: In a small bowl, mix half the kosher salt (1 1/2 teaspoons (7.5 ml)), the five-spice, black pepper, sugar, and half the minced garlic (1 clove). Rub this mixture evenly over the meat side and edges, avoiding the skin.
Dry the skin: Brush the skin with 1 tablespoon (15 ml) rice vinegar. Sprinkle the remaining salt (1 1/2 teaspoons (7.5 ml)) evenly over the skin, then dust the skin lightly with the baking powder. Gently rub to distribute without wetting the meat side.
Chill uncovered: Set the pork belly skin-side up on a rack over a tray and refrigerate uncovered for at least 6 hours, ideally overnight, to dry the skin. If short on time, chill at least 1 to 2 hours.
Heat the oven: Place a rack in the lower-middle position. Preheat the oven to 300°F (150°C). Line a roasting pan with foil and set a rack inside. Add 1 cup (240 ml) hot water to the pan (under the rack) to prevent smoking.
Roast low and slow: Place the pork belly skin-side up on the rack. Roast at 300°F (150°C) for 1 3/4 to 2 1/4 hours, until the meat is tender and an instant-read thermometer in the thickest part reaches at least 185°F (85°C). Add more water to the pan if it dries.
Make the glaze: In a small saucepan combine soy sauce, honey (or brown sugar), 1 tablespoon (15 ml) rice vinegar, sesame oil, grated ginger, the remaining minced garlic, and water. Simmer over medium heat 3 to 5 minutes until slightly syrupy. Remove from heat.
Crisp the skin: Increase oven temperature to 475°F (245°C). Lightly brush the skin with neutral oil. Return the pork belly to the oven and roast 15 to 25 minutes, rotating the pan as needed, until the skin puffs, blisters, and is deeply crisp. Watch closely to prevent burning.
Rest: Transfer the pork belly to a cutting board and rest 10 to 15 minutes. For maximum crispness, keep the skin side dry and avoid covering.
Glaze and slice: Brush the glaze over the meat side only to keep the skin crisp. Slice with a sharp or serrated knife into bite-size pieces.
Serve: Top with sliced scallions and serve with lime wedges. Pair with steamed rice, quick pickles, or sautéed greens. Any leftover glaze can be served on the side.

Prep the pork belly: Pat the pork belly completely dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern with shallow cuts about 1/4 inch apart, taking care not to cut into the meat. Alternatively, prick the skin all over with a fork or skewer.
Season the meat side: In a small bowl, mix half the kosher salt (1 1/2 teaspoons), the five-spice, black pepper, sugar, and half the minced garlic (1 clove). Rub this mixture evenly over the meat side and edges, avoiding the skin.
Dry the skin: Brush the skin with 1 tablespoon rice vinegar. Sprinkle the remaining salt (1 1/2 teaspoons) evenly over the skin, then dust the skin lightly with the baking powder. Gently rub to distribute without wetting the meat side.
Chill uncovered: Set the pork belly skin-side up on a rack over a tray and refrigerate uncovered for at least 6 hours, ideally overnight, to dry the skin. If short on time, chill at least 1 to 2 hours.
Heat the oven: Place a rack in the lower-middle position. Preheat the oven to 300°F (150°C). Line a roasting pan with foil and set a rack inside. Add 1 cup hot water to the pan (under the rack) to prevent smoking.
Roast low and slow: Place the pork belly skin-side up on the rack. Roast at 300°F (150°C) for 1 3/4 to 2 1/4 hours, until the meat is tender and an instant-read thermometer in the thickest part reaches at least 185°F (85°C). Add more water to the pan if it dries.
Make the glaze: In a small saucepan combine soy sauce, honey (or brown sugar), 1 tablespoon rice vinegar, sesame oil, grated ginger, the remaining minced garlic, and water. Simmer over medium heat 3 to 5 minutes until slightly syrupy. Remove from heat.
Crisp the skin: Increase oven temperature to 475°F (245°C). Lightly brush the skin with neutral oil. Return the pork belly to the oven and roast 15 to 25 minutes, rotating the pan as needed, until the skin puffs, blisters, and is deeply crisp. Watch closely to prevent burning.
Rest: Transfer the pork belly to a cutting board and rest 10 to 15 minutes. For maximum crispness, keep the skin side dry and avoid covering.
Glaze and slice: Brush the glaze over the meat side only to keep the skin crisp. Slice with a sharp or serrated knife into bite-size pieces.
Serve: Top with sliced scallions and serve with lime wedges. Pair with steamed rice, quick pickles, or sautéed greens. Any leftover glaze can be served on the side.