Crispy Pork Belly Recipe

First, pat the pork belly skin dry with paper towels. Using a sharp knife, carefully score the skin in a crosshatch pattern without cutting into the meat below. This will help the fat render and the skin crisp nicely.

On the meat side of the pork belly, rub black pepper, five-spice powder, minced garlic, soy sauce, and a little vegetable oil evenly. Avoid seasoning the skin at this stage.

Sprinkle sea salt generously over the pork skin. Place the pork belly uncovered in the fridge for at least 1 hour or overnight if you have time. This step dries out the skin, which is important for achieving crispiness.

Preheat the oven to 425°F (220°C). Place the pork belly on a wire rack set over a baking tray, skin side up. Roast for 30 minutes to blister and start crisping the skin.

If you like, mix hoisin sauce with honey or sugar. Brush the glaze evenly over the pork skin, then roast for another 10 minutes at 425°F (220°C) to caramelize and add a shiny, flavorful finish.

Remove the pork belly from the oven and let it rest for 10 minutes. Slice it into portions and garnish with thinly sliced garlic or onion and fresh herbs or chives.