This post may contain affiliate links. Please read our disclosure policy.
The PERFECT JUICY CRISPY PORK BELLY with ULTRA CRISPY SKIN – I’ve perfected this recipe over the years and now you can make it at home for your friends & family! Make sure to check out my “INGREDIENT TIPS” section, as I have provided as much information as possible to help you successfully make this dish at home!
Watch the Crispy Pork Belly Recipe Video Below!
Getting the perfect Chinese pork belly is not as hard as it looks! I’ve made so many versions of this over the years and have learned a few KEY tips & techniques that will ensure your pork belly is JUICY & the skin is CRISPY!
Want the crispiest wings made in the air fryer? Try my Air Fryer Chicken Wings, which is the top recipe on my site! Or make my super easy Fried Chicken!
Ingredients for Crispy Pork Belly
You only need a few ingredients to make this delicious Crispy Pork Belly. Next, you’ll find all the ingredients you’ll need to make it!
- pork belly, skin-on – see note below on how to select the best piece of pork belly
- kosher salt
- white pepper
- five spice powder
- sugar
- shaoxing wine
- kosher salt
- egg (white only)
- white vinegar
Top Tips for Making the Best Crispy Roast Pork
Here are a few of my top tips for making sure your Crispy Pork Belly comes out delicious every time!
- PORK BELLY SELECTION:
- Go to your butcher and ask for a boneless, center cut, skin-on pork belly.
- A center cut pork belly will be the most even and symmetrical piece – this will allow for an even proportion of skin and meat.
- If possible, ask your butcher to select a pork belly with a thin layer of white fat in between the meat sections. I have found that these pieces results in the most optimal end result. The pork belly will be not as fatty and have plenty of lean meat.
- 24-48 HOURS BEFORE COOKING:
- There is no way around this – this is going to be a multi day process. You MUST DRY the pork belly with the skin EXPOSED in the fridge for at least 24 hours (48 hours is better). This will reduce the moisture and result in a super crispy skin.
- DISTILLED WHITE VINEGAR – MY SECRET INGREDIENT:
- Do NOT SKIP the vinegar before the salt crust! The vinegar will further soften the skin when baking, as well as remove any odor from the skin. I have seen other recipes call for baking soda but I have found that vinegar works best for me!
- INGREDIENT SUBSTITUTIONS:
- I will always let you know if a substitution is okay, as I know some ingredients are harder to find than others. However, for this dish, I do NOT recommend using anything other than what I have listed. It has taken me many tries to perfect this recipe over the years. If you DO use a substitution to good results, please let me know – I would love to hear from you!!
If you liked this Crispy Pork Belly recipe, check out some of my other popular meat and side dish recipes, including the Air Fryer Crispy Pork Belly recipe that has over 20 million views on social media!
Love pork? Try my Sweet and Sour Pork recipe!
If you tried this Crispy Pork Belly or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Crispy Pork Belly
Ingredients
- 2.5 lb pork belly, skin-on
- 1 tbsp kosher salt
- 1/2 tbsp white pepper
- 1/2 tbsp five spice powder
- 1/2 tbsp sugar
- 1 tbsp shaoxing wine, plus 2 tsp as needed to form a paste
- 1 cup kosher salt
- 1 egg white, beaten
- 1 tbsp white vinegar
Instructions
- Pat your skin on pork belly dry and poke holes all across the skin of the pork. Ensure that the holes only puncture the skin and do not go all the way through the meat.
- To the meat side, use a knife to make 1/2" cuts lengthwise across the pork belly. In a small bowl, combine salt, white pepper, five spice powder, sugar, and shaoxing wine to make a paste. Evenly spread the paste on the meat side of the pork and crevices ensuring not to touch the skin.
- Place the punctured and marinated pork on a piece of foil and create a foil boat wrapping the pork, leaving the skin exposed. Place in the fridge for 24 hours (48 hours for best results) to help the skin further dry out.
- Once the skin is dry, mix together salt and a beaten egg white. Brush the skin with a layer of white vinegar, then evenly layer the salt/egg mixture directly on the skin.
- Bake at 300F for 30 minutes, then remove the salt from the skin and brush off any excess salt. At this point the skin should be softened. Poke more holes throughout the skin.
- Bake at 450F for 30-45 minutes or until the skin has puffed up. If any edges are starting to burn, place a small piece of foil to cover to get the skin as evenly crisp as possible. If needed, place pork under broiler for a few minutes to speed up the blistering process (watch carefully to ensure skin does not burn). Enjoy!
Notes
- Go to your butcher and ask for a boneless, center cut, skin-on pork belly.
- A center cut pork belly will be the most even and symmetrical piece – this will allow for an even proportion of skin and meat.
- If possible, ask your butcher to select a pork belly with a thin layer of white fat in between the meat sections. I have found that these pieces results in the most optimal end result. The pork belly will be not as fatty and have plenty of lean meat.
- There is no way around this – this is going to be a multi day process. You MUST DRY the pork belly with the skin EXPOSED in the fridge for at least 24 hours (48 hours is better). This will reduce the moisture and result in a super crispy skin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this was 🔥!!
@rosesarered2
this was 🔥!!
This looks good! I would like to try this recipe.
So good and crispy
Tried this recipe and everyone loved it!! Thank you!
This is so good and crispy!
I never knew I was able to cook pork belly until I tried CJ’s recipe! Thanks for making it looks so easy for me to have it a go😂 first time I tried it I did’t have rock salt, made it with table salt it was too salty😂.. then i tried the second time, proper way now.. it came out delicious🎉🎉
Filipinos favorite. A must in every occasions. Thank you for sharing your recipe.
No more trial and errors! It comes out perfect!
I couldn’t find a restaurant that serves Crispy Chinese Pork Belly in the restaurants I looked at here in SD, and this is one of my favorite thing to eat every time we go to a Chinese restaurant in the Philippines. Glad I came across your videos and tried doing this, especially the salt with egg whites- I’ve tried some recipes and your recipe made it a lot easier for me to remove the salt on top.