{"id":1900295,"date":"2023-07-13T15:16:13","date_gmt":"2023-07-13T20:16:13","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1900295"},"modified":"2023-07-13T15:16:13","modified_gmt":"2023-07-13T20:16:13","slug":"crispy-pork-belly","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/crispy-pork-belly\/","title":{"rendered":"How to Make Crispy Pork Belly"},"content":{"rendered":"Crispy pork belly has popped up on restaurant menus everywhere\u2014but don't wait for a night out to try some. Make this easy dish at home and you'll get flavorful and tender pork topped with a succulent crackling layer that bastes the meat as it roasts.\r\n<h2>What Is Pork Belly?<\/h2>\r\nAs the name suggests, pork belly comes from a pig's belly where there's a thick layer of fat between the meat and skin. The same <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-types-of-pork\/\">cut of pork<\/a>, with the skin removed, is used to make bacon. When roasted slowly, pork belly meat becomes incredibly tender while the skin crisps and browns into cracklings. It's a favorite dish in Latin American, Asian and other global cuisines.\r\n\r\nOur recipe infuses the meat with soy sauce, rice wine, garlic and <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-chinese-five-spice-and-how-can-i-use-it-at-home\/\">five-spice powder<\/a>. Serve sliced pork belly with rice or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-ramen\/\" rel=\"noopener noreferrer\">homemade ramen<\/a>, or with traditional <a href=\"https:\/\/www.tasteofhome.com\/collection\/japanese-recipes\/\" rel=\"noopener noreferrer\">Japanese recipes<\/a> such as miso soup. Roasted potatoes and steamed or stir-fried veggies are also good side dishes to pair with pork belly. It's also a tasty way to <a href=\"https:\/\/www.tasteofhome.com\/collection\/upgrade-ramen-recipes\/\">upgrade instant ramen noodles<\/a>.\r\n<h2 class=\"\">How to Make Super Crispy Pork Belly<\/h2>\r\nThis recipe makes 12 servings. Allow time for the meat to marinate for 8 hours or overnight.\r\n<h3 class=\"\">Ingredients<\/h3>\r\n<ul>\r\n \t<li>1\/4 cup Chinese cooking wine<\/li>\r\n \t<li>1\/4 cup reduced-sodium soy sauce<\/li>\r\n \t<li>6 cloves of garlic, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-mince-garlic\/\">minced<\/a><\/li>\r\n \t<li>1 tablespoon canola oil<\/li>\r\n \t<li>2 teaspoons sesame oil<\/li>\r\n \t<li>1 teaspoon Chinese five-spice powder<\/li>\r\n \t<li>1\/2 teaspoon black pepper<\/li>\r\n \t<li>2-1\/2 pounds pork belly with skin on<\/li>\r\n<\/ul>\r\n<h3 class=\"\">Directions<\/h3>\r\n<h4 class=\"\">Step 1: Marinate the meat<\/h4>\r\n<img class=\"alignnone size-large wp-image-1901100\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/07\/Pork-Belly.TOH_.Nancy-Mock-1-Jvedit.jpg?fit=700,467\" alt=\"Pork Belly in a pan marinating\" width=\"700\" height=\"467\" \/>\r\n<p dir=\"ltr\">Whisk together the first 7 ingredients in a small bowl until blended. Pour this marinade into a shallow dish big enough to hold the meat. Add the pork belly to the marinade, turning it a few times to coat it. Cover the dish with plastic wrap, then refrigerate the pork belly for 8 hours or overnight.<\/p>\r\n\r\n<h4 class=\"\">Step 2: Prepare the pork belly<\/h4>\r\n<p dir=\"ltr\">Preheat the oven to 350\u00baF. Drain the pork belly and discard the marinade. Place the pork belly on a rack set into a shallow roasting pan, with the skin side facing up. Score the surface of the pork belly with a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-keep-kitchen-knives-sharp\/\" rel=\"noopener noreferrer\">sharp knife,<\/a> making 1\/4-inch-deep horizontal cuts through the skin.<\/p>\r\n\r\n<h4 class=\"\">Step 3: Roast<\/h4>\r\n<img class=\"alignnone size-large wp-image-1901101\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/07\/Pork-Belly.TOH_.Nancy-Mock-2-JVedit.jpg?fit=700,467\" alt=\"Pork Belly on a baking sheet \" width=\"700\" height=\"467\" \/>\r\n<p dir=\"ltr\">Place the pan in the oven and bake the pork belly for 50-60 minutes. The internal temperature should be a minimum 145\u00b0 when tested with a <a href=\"https:\/\/www.tasteofhome.com\/article\/why-you-need-an-instant-read-meat-thermometer\/\">digital thermometer<\/a>, and the meat should be fork tender.<\/p>\r\n\r\n<h4 class=\"\">Step 4: Crisp the skin<\/h4>\r\n<p dir=\"ltr\">Increase oven temperature to 425\u00b0. Roast the pork belly for another 10-15 minutes until the skin on top becomes very crispy.<\/p>\r\n\r\n<h4 class=\"\">Step 5: Serve<\/h4>\r\n<img class=\"alignnone size-large wp-image-1901102\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/07\/Pork-Belly.TOH_.Nancy-Mock-4-JVedit.jpg?fit=700,467\" alt=\"Pork Belly cut into slices on a wooden cutting board\" width=\"700\" height=\"467\" \/>\r\n<p dir=\"ltr\">Remove the pork belly from the oven and let it rest for 10 minutes. Slice it into pieces and serve while warm.<\/p>\r\n\r\n<h2 class=\"\">Tips for Making Crispy Pork Belly<\/h2>\r\n<h3>Does the skin have to be on when cooking?<\/h3>\r\nWhile the pork belly can be prepared without the skin, the benefit of leaving the skin on is that it becomes very crispy and tasty after roasting\u2014the crackling. The roasted skin also gives the meat lots of savory flavor that you just can't get in a pork belly roasted without it.\r\n\r\nThe skin can also be removed, sliced and roasted separately to make the crispy treat known as chicharrones.\r\n<h3>What if I don't have Chinese cooking wine?<\/h3>\r\nLook for bottles of Shaoxing Chinese cooking wine in Asian markets or the international section of grocery stores. If Shaoxing isn't available, you can substitute Japanese rice wine or dry sherry. <a href=\"https:\/\/www.tasteofhome.com\/collection\/japanese-ingredients-you-need-in-your-kitchen\/\" rel=\"noopener noreferrer\">Mirin<\/a> is also a good substitute; it's sweeter than Shaoxing but still delicious in the marinade.\r\n<h3>How do I get good crackling on my pork belly?<\/h3>\r\nAs the pork belly roasts the fat renders out and allows the skin to turn into crispy crackling. The oil in the marinade helps achieve this and you can even brush a little extra oil on the surface before roasting. Evenly scoring the skin helps too by making it easier for heat to reach and melt the fat layer. Finally, make sure the surface of the pork belly is as level as possible on the rack so that the skin roasts consistently.\r\n<h3>How do I reheat pork belly to keep it crispy?<\/h3>\r\n<p class=\"\">Place the pork belly in a baking dish with a little bit of liquid and cover the dish with foil. Warm it through in a 400\u00b0 oven; after about 15 minutes, remove the foil and switch the oven to broil. Let the top of the pork belly broil for just a minute or two until it's crisped up. (Be careful not to burn it.)<\/p>\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>Tender meat topped with cracklings: That&#8217;s crispy pork belly! Here&#8217;s how easy it is to make this dish at home.<\/p>\n","protected":false},"author":7801,"featured_media":1901103,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[305306,305399,305271,303887,306848,307307,307383,303883],"categories-v2":[309299,339853,309216,308478,309603,310342,310410,308476],"coauthors":[39567],"acf":{"long_pin":"","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Make Crispy Pork Belly | Recipe and Cooking Tips<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/crispy-pork-belly\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"How to Make Crispy Pork Belly | Recipe and Cooking Tips","description":"Crispy pork belly is tender meat topped with cracklings. 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Here's how easy it is to make this dish at home.","og_url":"https:\/\/www.tasteofhome.com\/article\/crispy-pork-belly\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2023-07-13T20:16:13+00:00","og_image":[{"width":700,"height":467,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/07\/Pork-Belly.TOH_.Nancy-Mock-3-JVedit-700x467.jpg","type":"image\/jpeg"}],"author":"Nancy Mock","twitter_card":"summary_large_image","twitter_title":"Crispy Pork Belly Recipe: How to Make It","twitter_description":"Tender meat topped with cracklings: That's crispy pork belly! Here's how easy it is to make this dish at home.","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/07\/Pork-Belly.TOH_.Nancy-Mock-3-JVedit.jpg","twitter_creator":"@tasteofhome","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Nancy Mock","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/crispy-pork-belly\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/crispy-pork-belly\/"},"author":{"name":"skyword system user","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/7ccbba5e04c121f1dcff19cbc0692222"},"headline":"How to Make Crispy Pork Belly","datePublished":"2023-07-13T20:16:13+00:00","dateModified":"2023-07-13T20:16:13+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/crispy-pork-belly\/"},"wordCount":742,"commentCount":0,"publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/crispy-pork-belly\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/07\/Pork-Belly.TOH_.Nancy-Mock-3-JVedit.jpg","keywords":["Asia","Central &amp; South America","Cuisines","How To","Ingredients","Meat &amp; Poultry","Pork","Test Kitchen"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.tasteofhome.com\/article\/crispy-pork-belly\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/article\/crispy-pork-belly\/","url":"https:\/\/www.tasteofhome.com\/article\/crispy-pork-belly\/","name":"How to Make Crispy Pork Belly | Recipe and Cooking Tips","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/crispy-pork-belly\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/crispy-pork-belly\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/07\/Pork-Belly.TOH_.Nancy-Mock-3-JVedit.jpg","datePublished":"2023-07-13T20:16:13+00:00","dateModified":"2023-07-13T20:16:13+00:00","description":"Crispy pork belly is tender meat topped with cracklings. 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Taking inspiration from her northeastern roots and Irish heritage, she shares her comfort food recipes on her site <em>Hungry Enough to Eat Six<\/em>. An expert in New England cuisine, Nancy enjoys delving into food history, viral recipes and regional dishes. Since becoming a Taste Recipes contributor, she\u2019s written about Fluffernutter sandwiches (a New England classic), re-created vintage Betty Crocker recipes, shared how to make \u201cmarry me chicken\u201d and much more. When she\u2019s not whipping up developing new recipes or testing cooking techniques, she loves finding vintage cookbooks from the last century to add to her growing collection.","twitter":"","instagram":"https:\/\/www.instagram.com\/hungryenoughtoeatsix\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/nancy-mock-hungry-enough-to-eat-six\/","tiktok":"https:\/\/www.tiktok.com\/@hungryenoughtoeatsix","youtube":"https:\/\/www.youtube.com\/@hungryenoughtoeatsix2945\/","location":"Worcester, MA","school_and_year":"University of Vermont","education":"University of Vermont, bachelor's in English","highlights":"<ul>\r\n \t<li>7 years of professional experience as a writer and food photographer for brands like <em>Taste Recipes,<\/em> <em>Mashed<\/em>, <em>Foodie<\/em>, <em>Reader's Digest<\/em> and <em>Birds &amp; Blooms<\/em><\/li>\r\n \t<li>10 years as a <em>Taste Recipes<\/em> Community Cook<\/li>\r\n \t<li>Creator of<em> Hungry Enough to Eat Six<\/em>, which focuses on seasonal comfort food<\/li>\r\n \t<li>Grand-prize winner of the National Girl Scouts Cookie Recipe Content in 2016<\/li>\r\n<\/ul>","expertise":"Recipe development; cooking techniques; baking; beer, wine &amp; cocktails; product testing; gardening &amp; plant care; grocery shopping; restaurants; travel","short_bio":"Nancy contributes writing, recipes and food photography to <em>Taste Recipes<\/em>, where she covers regional eats, food history and trending dishes. Her work can also be seen on her website, <em>Hungry Enough to Eat Six<\/em>, as well as other food-focused publications. 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