Crispy Pork Belly Recipe

Crispy Pork Belly Thai-style is all about contrast: shatteringly crisp crackling over juicy, tender meat, cut through by a bright chilli and lime dipping sauce. It takes patience, but the first crackling bite makes it all worthwhile.

Prep time

30 mins

Cook time

120 mins

Total time

150 mins

Servings

4 servings

Calories

720

Ingredients

• 800 g pork belly, skin scored
• 1 tablespoon salt
• 1 tablespoon white vinegar
• 1 tablespoon soy sauce
• 1 teaspoon five-spice powder
• 4 garlic cloves, crushed
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• Juice of 1 lime
• 1 red chilli, finely chopped
• 1 small shallot, finely diced
• Steamed rice and cucumber, to serve

Instructions

1. Rub the pork belly with salt, soy sauce and five-spice, then refrigerate uncovered overnight if possible.
2. Brush the skin with vinegar and extra salt just before cooking.
3. Roast at 150°C for 90 minutes until the meat is tender.
4. Raise the oven to 230°C and roast for 25 to 30 minutes more until the skin puffs and crisps.
5. Rest the pork for 15 minutes before slicing.
6. Mix the fish sauce, lime juice, sugar, chilli and shallot into a dipping sauce.
7. Serve sliced pork belly with rice, cucumber and the dipping sauce.

Pro tips

• Dry skin is the key to crackling, so refrigerate the belly uncovered overnight.
• Score the skin without cutting into the meat below.
• If some patches stay soft, finish them under a hot grill for a few minutes.
• Resting before slicing keeps the meat juicy.

Frequently asked questions