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This crispy pork belly recipe is a personal favorite that I’ve finally taken the time to make properly. The pork belly is seasoned with a spice rub, blanched, and baked to achieve a perfectly crispy skin. The process includes scoring, poking, and creating a salt crust to lock in flavor and texture. The result is irresistibly crunchy pork belly that’s hard to stop eating. You can even make it in an air fryer for convenience!
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Clean the pork belly and trim it to the desired size.
Score the underside of the pork belly and rub it with your spice mix of choice.
Rub white vinegar on the skin and refrigerate skin side up overnight.
Blanch the pork belly in boiling water for 2–3 minutes.
Poke loads of small holes through the skin using a sharp tool.
Cover the edges of the pork belly in tin foil and prepare a salt and egg white mixture by mixing 1 egg white with 250g salt.
Cover the top of the pork belly with the salt and egg white mixture.
Bake the pork belly in the oven at 180°C for 20 minutes.
Remove the pork belly from the oven, discard the salt crust, and bake again at 220°C for an additional 20 minutes or until the skin is crispy.
Want to keep this recipe for later? We can email it to you!
You can make this recipe in an air fryer for convenience.
Ensure the skin is thoroughly poked with holes to achieve maximum crispiness.
Refrigerating the pork belly overnight helps dry out the skin for better texture.
Can I use an air fryer instead of an oven?
Yes, this recipe works perfectly in an air fryer. Follow the same steps and adjust the cooking time as needed.
What spice rub works best for this recipe?
Five spice is a great choice, but you can use any spice rub you prefer.
Why do I need to poke holes in the skin?
Poking holes allows the skin to crisp up evenly during cooking.
Can I skip refrigerating the pork belly overnight?
Refrigerating overnight helps dry out the skin for better crispiness, but you can skip this step if you’re short on time.
How do I know when the pork belly is done?
The pork belly is done when the skin is golden and crispy, and the meat is tender.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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