Crispy pork belly is a classic dish, and it’s often prepared in a few regional styles—most famously Cantonese-style siu yuk and Filipino-style lechon kawali. Below is a reliable home recipe that gives you restaurant-style crackling skin and juicy meat.
Crispy Pork Belly Recipe (Roast Method)
Ingredients
- 1–1.5 kg pork belly (skin-on, boneless)
- 1–2 tbsp salt (for skin)
- 1 tsp salt (for meat)
- 1 tsp black pepper
- 1 tsp garlic powder (optional)
- 1 tsp five-spice powder (optional, for extra flavor)
- 1 tbsp vinegar or lemon juice (for skin drying step)
Step 1: Prepare the pork
- Pat the pork belly completely dry.
- Score the meat side (not the skin) lightly.
- Rub seasoning (salt, pepper, spices) on the meat side only.
- Keep the skin clean and dry—no oil or seasoning yet.
Step 2: Dry the skin (key step)
- Pour boiling water over the skin (this tightens it).
- Wipe dry immediately.
- Rub skin with vinegar or lemon juice.
- Refrigerate uncovered for at least 6–12 hours (or overnight).
This dries the skin so it can blister properly.
Step 3: Salt crust (optional but helpful)
- Spread a thick layer of salt only on the skin before roasting (this draws out more moisture).
Step 4: Roast
- Preheat oven to 180°C (350°F).
- Place pork belly on a rack (skin side up).
- Roast for 60–70 minutes.
- Increase heat to 220–240°C (425–465°F) for the final 20–30 minutes until skin bubbles and crisps.
Step 5: Rest and cut
- Rest for 10–15 minutes before slicing.
- Use a sharp knife or cleaver to cut through the crackling.
Pro Tips for Perfect Crackling
- Skin must be very dry before roasting.
- Don’t skip refrigeration time.
- High heat at the end is what creates the “popcorn-like” blistering.
- Avoid covering the pork while resting (it softens the skin).
Alternative version (deep-fried style)
If you prefer, Filipino lechon kawali is:
- Boil pork belly until tender
- Dry it completely
- Deep fry until golden and crisp
