crispy pork belly

Easy to prepare Siew Yoke (Roast Pork Belly) with a perfectly crisp crackling. Delicious served with steamed rice and perfect for any occasion or festival.

Siew Yoke (Roast Pork Belly)

lb slab pork belly (with skin (900 grams))

tsp salt

five-spice powder

½ tsp ground pepper

tbsp white distilled vinegar

tbsp kosher salt (/ coarse salt)

Scrape pork belly skin with knife to remove impurities. Rinse and drain.

Bring a pot of water to boil. Blanch pork belly in boiling water skin side down for 5 minutes. Flip pork belly and allow it to blanch for another 5 minutes. Remove and pat dry with paper towels.

Combine salt, five-spice powder, and pepper in a small bowl.

Place pork belly skin side up on a tray. Pierce the skin all over with a fork.

Flip the pork belly over. Using a sharp knife cut several lines about ¼ inch deep and 1 inch apart along the length of the pork belly.

Pat dry rub evenly over the meat and sides of pork belly.

Place a wire rack on a baking tray. Transfer the pork belly skin side up onto the wire rack. Pat dry skin with paper towels. Allow it to dry uncovered overnight in the refrigerator.

When ready to roast, brush skin with vinegar. Then sprinkle kosher (coarse) salt over the top.

Pour just enough water to cover the base of the tray without wetting the pork belly. Roast in a 375°F (190°C) oven for 50 minutes. Remove from oven.

Move oven rack with mittens to the top most level close to the broiler. Return meat to the rack. With the oven door slightly ajar, turn oven to broiler (grill) setting. The pork belly skin will start to blister. Continue to broil (grill) for approximately 5 to 10 minutes or until skin is evenly blistered. Remove when done.

Allow roasted pork belly to rest for 10 minutes. Remove charred bits by scrapping with a knife. Cut into bite size pieces.

Serve immediately with mustard and sweet chili sauce if desired.

You gotta make this Ultra-Crispy Instant Pot Pork Belly (Roasted Pork Belly) aka Siu Yuk (Chinese: 燒肉). Easy to make with few pantry ingredients. Super juicy, tender, flavorful meat top with ultra crunchy crackling skin. You&#039;ll be addicted to this super tasty bite of heaven!

Instant Pot Crispy Pork Belly

pork

(250 milliliters) cold water

(23.5 grams) garlic cloves (, crushed)

(15 milliliters) regular soy sauce

(12 grams) fine sea salt or table salt

(3.5 grams) five spice powder

(5 grams) granulated sugar

½ teaspoon (1.9 grams) white pepper

(30 milliliters) shaoxing wine ((optional))

salt

(2.5 grams) baking powder

(15 milliliters) vegetable oil

Score Pork Belly: Use a sharp knife to lightly cut (~2mm into the meat) lines diagonally across the meat side of the pork belly, then cut lines diagonally across in the opposite direction (see photo).

Pressure Cook Pork Belly: Add 2 tsp (12g) fine salt, 2 tsp (3.5g) five spice powder, 1 tsp (5g) granulated sugar, ½ tsp (1.9g) white pepper, 1 tbsp (15ml) regular soy sauce, 6 crushed garlic cloves, 2 tbsp (30ml) Shaoxing wine, and 1 cup (250ml) cold water in Instant Pot. Mix well. Add in pork belly (skin side up), then lightly sprinkle salt over the pork skin. Try to make sure the skin is not submerged in the cooking liquid. Close lid, then turn Venting Knob to Sealing position.1&quot; Thick Pork Belly: Pressure Cook at High Pressure for 19 minutes + 15 minutes Natural Release1.25&quot; Thick Pork Belly: Pressure Cook at High Pressure for 22 minutes + 15 minutes Natural ReleaseTurn the Venting Knob to Venting Position. Open the lid.

Prep Pork Belly Skin: Remove &amp; place the pork belly on a chopping board. Pat pork skin really dry with paper towels. Use a fork to poke holes all over the pork skin. *Pro Tip: The holes should only penetrate the skin and the fat part of the pork belly. Poke as many holes as you can for maximum crunchy cracklings. Pat the skin really dry again with paper towels. Mix ½ tsp (3g) fine salt and ½ tsp (2.5g) baking powder together. Sprinkle the baking powder mixture all over the skin, then brush a few layers of vegetable oil on the skin.

Broil in Oven/Air Fryer: *Pro Tip: It&#039;s best to broil the pork belly before cutting it into serving size, so the pork belly can retain more moisture.Option 1 - Oven/Toaster Oven: Place the pork belly (skin side up) on an oven tray, then place the oven tray on the top rack. Use the &quot;Broil&quot; function (or Airfry setting), set Temperature to 400°F - 425°F. Broil pork belly until the skin is golden brown, bubbly, very crunchy. *Note: Depending on your oven, this process will take roughly 18 - 25 minutes.Option 2 - Air Fryer Lid: Place the air fryer basket with the tray on the middle rack in Instant Pot. Layer the pork belly (skin side up) on the air fryer tray in Instant Pot. Place the Air Fryer Lid on Instant Pot. Press &quot;Broil&quot; button, set Temperature to 400°F and Cooking Time to 20 minutes.*Note: You&#039;ll need to broil for an extra 10 - 12 minutes, which means the total cooking time will take roughly 30 - 32 minutes. *Pro Tip: You can open the lid to check the progress. The pork belly skin should be golden brown, bubbly, and crispy.

Serve Crispy Pork Belly: Place Crispy Pork Belly on a chopping board and let it cool down a bit. Chop it up into tasty bite sizes! You can serve them with rice, hoisin sauce, and yellow mustard on the side. Enjoy these addictively delicious Cantonese Roasted Pork~

Recipe video above. This is Chinese pork belly, just like you get from the Chinese BBQ meat shops! The best crackling in the world, with the signature bubbles, super crispy and golden. If pricking the skin is too daunting for you, use the Foolproof Easy Method (Note 7)

Chinese Crispy Pork Belly

Chinese cooking wine ((Shaoxing wine) (Note 2))

tsp Chinese five spice powder ((Note 3))

tsp white pepper ((sub black pepper))

tbsp white vinegar ((helps conduct heat evenly))

200 g / 7 oz rock salt ((Note 4))

Use an ice pick, sharp metal skewer or another tool to prick tons and tons of holes in the skin. Avoid piercing int o the fat as best you can, and really ensure you do not pierce the flesh (Note 5)

Turn the pork belly upside down. Rub the flesh (not skin) with Chinese cooking wine, dribbling it on gradually.&nbsp;Sprinkle over five spice powder, salt and pepper. Rub all over flesh, including sides (not on skin).

Turn skin side up and place in a container. Dab skin dry with paper towels. Refrigerate uncovered for 12 hours (max 24 hrs, min 3 hrs).

Prepare Pork Belly

Preheat oven to 180C/350F (all oven types).

Remove pork from fridge. Place onto a large sheet of foil. Fold up sides of foil around the pork to enclose it snugly (see photos in post or video) with a 1.5cm / 2/5" rim above the pork skin (to hold salt in).

Transfer pork to baking tray. Dab skin with paper towels.

Brush skin with vinegar.

Spread rock salt on the skin (the foil edges will stop it from falling down the sides).

Roast for 60 minutes.

Remove pork from oven and transfer onto work surface.

Switch to grill/broiler on medium high. Move shelf so it is at least 25cm/10" from the heat source.

Fold down foil and scrape all the salt off the top and sides. Return pork only (i.e. discard foil) to baking tray.&nbsp;

Place under grill/broiler for 20 - 25 minutes, rotating tray once, until skin is golden, crispy and puffed. (Note 6)

Cook:

Remove pork onto cutting board. Slice into 1 - 1.5cm / 2/5 - 3/5" thick slices, then into smaller slices like pictured in post.

Serve with ordinary yellow mustard - or Hot English Mustard if you like spicy like me! Not Dijon, just ordinary American or other yellow mustard (yes really!). Sometimes it is served with white sugar on the side too. Add some fresh raw vegetables (I use cucumber and radish).

To Serve

Easy Pan-fried Pork Belly with Honey Garlic Sauce - only 30 minutes from start to finish!&nbsp; You'll love crispy pork belly with the Asian-inspired sauce!&nbsp; The recipe explains how to cook pork belly slices in a frying pan on stove top, without using the oven!&nbsp;&nbsp;

Sliced Pork Belly with Honey Garlic Sauce

honey

tamari sauce (or soy sauce)

garlic (, minced)

sesame seeds (, toasted)

green onions (, chopped)

salt (,

Slice pork belly into small cube-like pieces.  Slice off extra fat, if you wish.

Add sliced pork belly to a large pan and start frying on high heat.  Do not add cooking oil.&nbsp;&nbsp;

Constantly move pork belly slices in the beginning.&nbsp; Cook them for about 5 minutes on one side on high heat, then 5 minutes on the other side on high-medium heat.&nbsp; &nbsp;Use splatter screen.&nbsp; The total cooking time should be about 10 minutes.&nbsp; &nbsp;Reduce heat to medium, if the pan gets too hot. The sliced pork belly should get crispy and browned.&nbsp;

As you're cooking you might have to reduce heat from high to medium as the pan gets hot. There shouldn't be any burnt pieces and the pan should not get burned on the bottom (I used stainless steel pan). Don't crowd the pan. Depending on the size of your frying pan, you might have to do this in 2 batches.

Remove pan-fried pork belly slices to a plate.&nbsp; Remove extra fat from the frying pan.&nbsp;

How to cook sliced pork belly

Add 1/4 cup honey and 3 tablespoons tamari sauce, and minced garlic.&nbsp;

Heat up the sauce until it boils, reduce heat, and cook for about 1 minute stirring. Remove from heat.&nbsp;

Add 1 tablespoon of sesame seeds and stir it in.&nbsp; Add back the sliced pork belly.&nbsp;&nbsp;

Sprinkle the remaining 1 tablespoon of sesame seeds on top.&nbsp; Top with chopped green onion, and serve.

Honey Garlic Sauce

A beautiful sweet and salty pork belly recipe that is perfect for a Sunday dinner

Crispy Pork Belly Slices with Cider

pork belly ((1kg))

dry cider ((110 milliliters))

tbsp honey

tbsp dark soy sauce

oyster sauce

tbsp Demerara sugar

tbsp plain flour

Salt & pepper

Pre-heat the oven to 160°c

Score the skin of the belly in a cross cross pattern (or get your butcher to do this for you, you need a super sharp knife), then pour boiling water over the top of the skin, this helps to open up the top layer so you can get the flavour in. Rub in a few pinches of salt and pepper into the skin. Pop into the oven in a small, lightly oiled, roasting tin for 2 hours (grab a glass of wine).

After 2 hours, take the belly out.  Keeping it in the tin, pop a smaller roasting tray (or anything flat) on top and weigh down with some cans/bag of sugar/something heavy and pop in the fridge.

Mix the cider, honey, soy sauce sauce, oyster sauce, chilli and sugar together in a bowl, slowly add the flour.

After one hour, take the belly out of the fridge, cut into slices, and pour over half of the dressing.  Make sure all the sides are covered. Pop back in the fridge.

After one more hour, pour the rest of the dressing over and pop in the oven for 30mins (still at 160°c).

Once the belly is ready, heat a glut of oil in a frying pan and pop each slice of belly, skin side down and fry for a couple of minutes to get the skin super crispy.

Let the pork belly rest before serving

Crispy Pork Belly, slowly smoked and finished over high heat for a crispy texture and a savory and mildly sweet finishing sauce.

Grilled Crispy Pork Belly

pork belly

extra virgin olive oil

dry rub

Hoisin Sauce

Thai sweet red chili sauce

lime

ginger

Preheat smoker to 275 degrees Fahrenheit (F) using apple or cherry wood.

Trim excess fat off of pork belly so it is uniform in shape and no excess fat or meat is hanging off the belly. Place pork belly fat/skin side down on the board so flesh is facing you.

Make 1-inch vertical slices in the pork belly, taking care not to cut all the way through. Cut about 2/3&#x27;s through the flesh.

Coat both sides of the pork belly with olive oil and the dry rub. Rub the dry rub into the ridges created by the vertical slices.

Place into the smoker and smoke for 2 hours or until the internal temperature of the pork reaches 200 degrees F using an instant read thermometer. When the probe goes into the belly it should slide in easily. That is when you remove from the smoker.

Prepare the grill for direct grilling, targeting 450 - 500 degrees F over the flame. Place the pork belly over direct heat and grill each side for 2 minutes. Be sure to close the lid between flipping to avoid too much air causing flare ups, the fat from the belly will drip into the flame.

Remove the belly from the grill and finish slicing the vertical slices. Apply sauce and serve as small long strips for a meal, or cut into cubes for an appetizer.

In a medium size bowl, combine Hoisin sauce, Thai chili sauce, lime juice, and graded fresh ginger. Stir to incorporate.

For the Sauce

Make this quick and easy Pan Fried Crispy Pork Belly in 40 minutes. Only 4 ingredients and just as tasty as the oven roasted version.

Pan Fried Crispy Pork Belly

salt ((divided))

Cut pork belly into 4 strips of about 6 in x 1½ in each. Then, scrape each piece of pork belly rind with knife to remove impurities. Rinse and drain.

Bring a pot of water to boil. Blanch pork belly in boiling water skin side down for 5 minutes**. Flip pork belly and allow it to blanch for another 5 minutes**. Remove and place pork belly skin side up on a tray.

Combine 1 teaspoon salt, pepper, and five-spice powder  in a small bowl.

Pierce the pork belly skin all over with a fork. Pat dry with paper towels.

Pat dry rub evenly over the meat and sides of pork belly. Rub remaining 1 teaspoons salt evenly onto the rind.

Heat a cast iron skillet on the stove over medium heat. When hot, place pork belly strips on their side and cook for 5 minutes.  Do the same for the other two sides.

Finally, turn the pork belly strips skin side down and continue to cook for another 5 minutes.  If the skin side is not flat, you may want to press each piece down with a pair of tongs so that they touch the base of the pan and sizzle.

Remove and chop into smaller pieces. Serve immediately.

Crunchy, crispy pork belly whipped up in the air fryer make for the perfect bite sized pieces of goodness. What normally takes hours can now be made in a fraction of the time. You’ve got to give this a try.

Air Fryer Crispy Pork Belly

garlic salt

pepper

Preheat the air fryer to 200F.

Dry the skin of the pork with a...

Dry the skin of the pork with a paper towel. Then using a fork or skewer poke the skin creating many little holes over the entire surface of the skin. Dry with a paper towel again if more moisture has seeped out.

Next flip the pork so the skin side...

Next flip the pork so the skin side is down. Make shallow cuts perpendicular to the meat and 1 inch apart being sure not to cut through the skin layer.

In a small bowl mix garlic and oyster...

In a small bowl mix garlic and oyster sauce.

Season pork belly with garlic salt and pepper....

Season pork belly with garlic salt and pepper. Then rub the oyster sauce mixture over to coat.

Flip and place skin side up on a...

Flip and place skin side up on a piece of foil. Fold the four sides of the foil up to create a tray to hold the pork juices in and prevent drying out.

Place the pork belly in the air fryer...

Place the pork belly in the air fryer and cook for 30 minutes. This will help to dry out the skin and create a more crispy skin. Once the skin has dried, season with salt and brush a thin layer of oil over the skin.

Increase the heat of the air fryer to...

Increase the heat of the air fryer to 400F and cook for another 40 minutes. 

Remove from the air fryer and cut using...

Remove from the air fryer and cut using the precut lines made previously and ENJOY!

https://www.youtube.com/watch?v=_vcTL1j7PFM

Crunchy, crispy pork belly whipped up in the air fryer make for the perfect bite sized pieces of goodness. What normally takes hours can now be made in a fraction of the time. You’ve got to give this a try.
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Air Fryer Crispy Pork Belly Recipe
Ingredients:
2 pounds pork belly slab
6 cloves of garlic, finely minced
2 tablespoons oyster sauce https://amzn.to/34dsuxI
½ teaspoon garlic salt https://amzn.to/3yxwgQp
¼ teaspoon pepper https://amzn.to/3fF3y7M
½ teaspoon salt https://amzn.to/349I3GH
Oil of choice

Directions:
1. Preheat the air fryer to 200F.
2. Dry the skin of the pork with a paper towel. Then using a fork or skewer poke the skin creating many little holes over the entire surface of the skin. Dry with a paper towel again if more moisture has seeped out.
3. Next flip the pork so the skin side is down. Make shallow cuts perpendicular to the meat and 1 inch apart being sure not to cut through the skin layer.
4. In a small bowl mix garlic and oyster sauce.
5. Season pork belly with garlic salt and pepper. Then rub the oyster sauce mixture over to coat.
6. Flip and place skin side up on a piece of foil. Fold the four sides of the foil up to create a tray to hold the pork juices in and prevent drying out.
7. Place the pork belly in the air fryer and cook for 30 minutes. This will help to dry out the skin and create a more crispy skin. Once the skin has dried, season with salt and brush a thin layer of oil over the skin.
8. Increase the heat of the air fryer to 400F and cook for another 40 minutes. 
9. Remove from the air fryer and cut using the precut lines made previously and ENJOY!

For nutrition information please visit my blog in the link above.

#keepingitrelle #airfryer #crispypork

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The TRICK to the ULTIMATE CRISPY PORK BELLY in the air fryer

Recipe video above. This is a pork belly that&#039;s slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned with the most amazing crispy crackling of your life. It comes down to three simple, game-changing techniques: 1. Do NOT score the skin; 2. Low heat followed by high heat; 3. Keep the pork level using balls of foil.Perfect meat, perfect crackling ... Every. Single. Time! (Read the post for all the details on how to do it right!)

Slow-Roasted Crispy Pork Belly

olive oil (, divided)

fennel powder

tsp black pepper

Apple Sauce ()

Vermouth Jus ()

Cauliflower Puree (, (Note 2))

See in post for more Sauce options

Dry skin overnight: Place pork belly on a plate. Pat skin dry with paper towels. Leave uncovered in fridge overnight to dry out the skin. (If you don&#039;t have time, pat the skin dry as best you can).

Preheat oven to 140°C/285°F (120°C fan).

Season flesh: Drizzle flesh (only) with 1 tsp oil. Sprinkle over 1/2 tsp salt, the pepper and fennel powder. Rub all over the flesh, including on the sides, being sure you get right into all the cracks and crevices.

Wrap in foil: Place 2 pieces of foil on a work surface. Put the belly in middle of foil, skin side up. Fold the sides in to enclose the belly, forming an open box, pinching corners to seal tightly and make it as snug as possible. Place meat on a tray.

Season skin: Pat skin dry with paper towels. Rub with 1/2 tsp oil then sprinkle remaining 1/2 tsp salt evenly all over the skin surface, from edge to edge.

Slow roast 2 1/2 hours: Place in the oven and roast for 2 1/2 hours. After 1 1/2 hours, remove and tighten the foil (pork will have shrunk), and continue cooking. This keeps the pork fat level up as high as possible, and the flesh protected so it stays moist.

Increase heat: Remove pork from oven, then increase heat to 240°C/465°F (all oven types).

Level pork: Remove pork from foil and place on a rack set over a tray (using rack is best, but optional). Use scrunched up balls of foil stuffed under pork to prop up so the skin surface is as level and horizontal as possible (see photos in post).

30 minutes on high heat! Place the pork back in the oven for 30 minutes, rotating after 15 minutes as needed, until the crackling is deep golden, puffy and crispy all over. If some patches are browning faster, protect with foil patches.

Rest 10 minutes: Remove pork from oven. Rest for 10 minutes before slicing.

Serving: Slice into 2cm / ⅘&quot;-thick slices using a serrated knife. Pictured in post with Apple Sauce and Vermouth Jus, with a side of Cauliflower Puree (Note 2)!  See directions in post for how to plate it up as pictured (fine dining style!), as well as a list of more sauce options.

This is a recipe for lechon kawali or crispy deep fried pork belly.

Lechon Kawali Recipe

whole pepper corn

bay leaves

cooking Oil

Water

Pour water on cooking pot. Boil

Add the pork belly and 1 tablespoon of salt. Put some pepper pepper and bay leaves. Boil for 30 minutes or until meat gets tender

Remove the meat from the pot and let it cool down for a few minutes

Spread 1 tablespoon of salt on the pork belly. Make sure to distribute it evenly on all sections

Start to deep fry the boiled meat. Heat oil on a cooking pot.

Put each piece of boiled pork belly into the hot oil with extra caution. Fry until crispy. Turn the meat over to completely fry the opposite side until crispy. Note: be extra careful when frying as oil can splatter. You can use the cover of the pot to cover it while oil splatters, but do not cover completely as steam will be trapped. It will cause more splatters.

Remove the meat from the cooking pot. Arrange on a wire rack to cool down.&nbsp; Slice according to desired portions

Serve with lechon sauce. Share and Enjoy!

Juicy, roasted salt and pepper pork belly with the crispiest, crunchy crackling/skin. This is a showstopper main dish that is sure to impress.

Salt and pepper pork belly with perfect crispy crackling

1.5 kg (3lb) Pork belly (Deboned)

salt (I used smoked salt)

Pre-heat the oven to 220°C/430°F and place a wire rack in a roasting tray.

Score the skin of the pork belly with a very sharp knife, taking care not to cut through to the meat.

Rub the skin and meat of the pork belly with a generous seasoning of salt and pepper.

Place the pork belly on the wire rack and place the tray in the oven.

Roast the belly for 30 minutes at 220°C/430°F then turn the temperature down to 160°C/320°F and allow to roast for another 25 minutes per 500g (1lb) until it reads 62°C/145°F on a meat thermometer.

When the pork belly is cooked, remove from the oven then cover with foil and allow to rest for at least 10 minutes but up to one hour.

When the belly has rested, carve the meat then serve.

Thinly sliced pork belly that were air fried until crispy.

Crispy Pork Belly Chips

Top 21 crispy pork belly recipes from across the web

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Top 21 crispy pork belly recipes from across the web

The most viewed crispy pork belly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Siew Yoke (Roast Pork Belly)

Instant Pot Crispy Pork Belly

Chinese Crispy Pork Belly

Sliced Pork Belly with Honey Garlic...

Crispy Pork Belly Slices with Cider

Grilled Crispy Pork Belly

Pan Fried Crispy Pork Belly

Air Fryer Crispy Pork Belly

Slow-Roasted Crispy Pork Belly

Lechon Kawali Recipe

Salt and pepper pork belly with per...

Crispy Pork Belly Chips

Air Fryer Crispy Pata

Crispy pork belly with apple sauce ...

Crispy Pork Belly Banh Mi

Crispy pork belly with sauerkraut a...

Leftover Crispy Pork Belly in Keto ...

Crispy Pork Belly Tacos

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The most viewed crispy pork belly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine