Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Fill a large pot with enough water to submerge the pork belly skin. Cover with lid and bring to a rolling boil over high heat.
local_fire_departmentHigh heat until boilingWatch out
Do not add pork belly into cold water
wait until water reaches a boiling state to soften skin properly
Careful when dropping raw meat into boiling water to avoid splashes of hot liquid.
Once water boils, turn off the heat completely. Submerge 1700g of pork belly skin-side down into the hot water, cover with lid, and soak for 8 minutes to soften the skin.
local_fire_departmentOff (hot water steeping)Watch out
Do not boil the meat continuously with high heat
steep with heat OFF to prevent cooking the pork fat too deeply
Remove the pork belly from hot water after 8 minutes and place it skin-side up on a clean plate.
Watch out
Handle warm pork belly carefully to avoid burning your fingers.
Scrape impurities off the skin using a knife edge. Then, poke tiny holes densely across the entire surface of the softened skin using a toothpick or skewer.
Watch out
Pierce densely on skin level only
avoid puncturing deep into the fat layer as rendered fat will escape onto skin during roasting
Keep fingers away from knife path when scoring meat on cutting board.
Transfer pork onto a cutting board. Pat the surface dry with paper towels. Turn meat-side up and cut deep parallel scores spaced 2-3cm apart into the meat, taking care not to cut through the skin.
Watch out
Do not slice through the skin layer while scoring the meat
the skin must remain as one continuous slab
In a small bowl, combine 1 tsp five spice powder, 1 tsp white pepper, 1 tsp salt, and 1 tsp sugar. Mix well with a spoon.
Spoon the spice mixture evenly into all the scored cuts and rub thoroughly over the meat sides and bottom of the pork belly. Keep the pork skin completely clean and dry.
Watch out
Do not let any spice rub touch the pork skin, otherwise the dark spices will scorch easily in the oven.
Flip the pork belly skin-side up and wipe skin with paper towel to clean. Place pieces side-by-side into a baking dish. Evenly cover the skin with 1 tsp salt and set aside at room temperature for 20 minutes to draw out excess moisture.
Watch out
Do not skip the 20-minute salt drawing period
removing surface water is essential for achieving blistered crackling
Scrape off all salt layer and moisture droplets with a knife blade, pat completely dry with paper towels, brush skin with 1 tbsp white distilled vinegar, and place uncovered in the refrigerator overnight to dry out.
Watch out
Keep the dish uncovered in the fridge overnight so cold air circulates and thoroughly dehydrates the skin.
Place the chilled pork belly in the baking dish into an oven preheated to 200°C and cook for 40 minutes.
local_fire_departmentPreheated oven at 200°CWatch out
Preheat your oven thoroughly before placing pork inside so roasting starts immediately at 200°C.
Increase oven temperature to 220°C and roast for another 30 minutes until skin is fully puffed, golden brown, blistered, and crackling.
local_fire_departmentOven increased to 220°CWatch out
Monitor skin closely during the last 10 minutes at 220°C to ensure even crackling without burning high spots.
Always wear thick oven mitts when removing hot baking cookware from high heat oven.
Carefully remove the baking dish from oven using oven mitts. Transfer crispy pork belly onto a wire cooling rack placed over a plate and let rest for 15 minutes before slicing.
Watch out
Rest pork on an elevated wire rack rather than a flat plate so steam can escape underneath and preserve bottom skin crispness.
Place cooled crispy pork belly on cutting board skin-side up. Press knife firmly down through the crackling skin and cut into thick slices, then bite-sized cubes. Serve immediately.
Watch out
Slice by pressing down with steady force on skin side rather than sawing back and forth, preventing crackling skin from shattering.
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