Crispy Five Spice Pork Belly

Whole Crispy Five Spice Pork Belly slab with golden crackling skin, partially sliced into thick pieces, displayed on a white marble cutting board with parsley garnish for FoodForYourGood.com — Whole Crispy Five Spice Pork Belly – golden, juicy, and sliced for the perfect presentation.

Crispy Five Spice Pork Belly is a show-stopping recipe that turns a humble cut of pork into an irresistible centerpiece. With golden, blistered skin and tender, juicy layers of meat, this dish is the ultimate combination of flavor and texture. By slowly roasting and finishing at high heat, you get the perfect balance of succulent meat and shatter-crispy crackling.

What makes this recipe special is the simple seasoning of Chinese five spice, garlic, and onion powder, which infuses the pork belly with rich, aromatic flavors. While it looks impressive, the method is surprisingly approachable, making it easy for home cooks to master.

Interestingly, pork belly has been enjoyed across cultures for centuries, from Chinese siu yuk to Filipino lechon kawali, all showcasing different techniques to achieve that unforgettable crunch. This oven-roasted version is less messy than frying, yet delivers the same satisfying crackle.

Serve it as a main dish with rice, vegetables, or even tucked into bao buns for a modern twist.

Recipe Yield: 6 servings

INGREDIENTS

2 lb pork belly, skin on
1 tbsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp Chinese five spice powder
1 tbsp rice vinegar
1 tbsp olive oil

INSTRUCTIONS

1. Prepare the pork belly:
Pat the pork belly dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern without cutting into the meat.

2. Season the meat:
Flip the pork belly over and rub the meat side with salt, pepper, garlic powder, onion powder, and Chinese five spice powder. Leave the skin side unseasoned.

3. Dry out the skin:
Place the pork belly skin-side up on a rack set over a baking sheet. Brush the skin with rice vinegar, then refrigerate uncovered for at least 6 hours or overnight. This step ensures ultimate crispiness.

4. Preheat the oven:
Heat oven to 300°F (150°C). Place a wire rack inside a baking sheet lined with unbleached parchment paper or fitted with a reusable silicone baking mat. Set the pork belly on the rack, skin side up.

5. Slow roast the pork belly:
Roast skin-side up for 90 minutes. Remove from the oven and pat any moisture off the skin with paper towels.

6. Crisp the skin:
Increase oven temperature to 450°F (230°C). Brush the skin lightly with olive oil and roast for 30–35 minutes until the skin is golden, blistered, and crisp.

7. Rest and serve:
Allow the pork belly to rest for 10 minutes before slicing into bite-sized pieces. Serve warm for best crunch.

Helpful Tips to Perfect This Recipe

Dry the skin completely: The drier the skin before roasting, the crispier it becomes. Overnight chilling is the secret.
Use a rack setup: Elevating the pork belly prevents soggy bottoms and ensures even air circulation for perfect texture.
Slice with a serrated knife: A sharp serrated knife cuts cleanly through the crunchy skin without shattering it.

Cooked it? 🍳 Loved it? ❤️ Changed it up? 🔄 Your opinion matters! Log in with Google or Facebook using the button below, share your foodie adventure, and let’s make cooking even more fun together! 🎉