Roast Pork Belly
Crispy-skinned roast pork belly with tender, juicy meat. A simple dry brine and high-heat roasting deliver crackling perfection.
- Total time
- 75 min
- Servings
- 4
- Calories
- 650
- Protein
- 25g
Ingredients
- 2 lb pork belly
- 1 tbsp salt
- 1 tsp five-spice powder
- 1 tbsp vegetable oil
Instructions
- 1
Pat the 2 lb pork belly dry with paper towels. Score the skin in a crosshatch pattern with a sharp knife, cutting just into the fat, not the meat.
- 2
Rub 1 tbsp salt and 1 tsp five-spice powder all over the meat and skin, pressing into the scores. Let sit at room temperature for 30 minutes.
- 3
Preheat oven to 450°F. Place pork belly skin-side up on a wire rack in a baking sheet. Pat skin dry again.
- 4
Rub 1 tbsp vegetable oil over the skin. Roast for 30 minutes, until the skin is blistered and crackling.
- 5
Reduce oven to 375°F and roast 20-25 minutes more, until the meat is tender and a thermometer reads 160°F. Let rest 10 minutes before slicing.
- 6
Slice the pork belly into thick pieces and serve hot, skin-side up.
Tools you’ll need
- sharp knife
- wire rack
- baking sheet
- meat thermometer
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