Introduction
Crispy Pork Belly with Asian Dipping Sauce is a dish that celebrates the irresistible contrast of crunchy, golden skin and juicy, tender meat. Pork belly, a richly marbled cut, is slowly roasted until the fat renders and the skin crisps to perfection. Served alongside a tangy-sweet Asian dipping sauce, this dish becomes a crowd-pleasing centerpiece.
It’s a recipe that looks gourmet but is surprisingly simple to prepare, relying on patience and a few clever techniques to achieve that signature crispiness.
Why I Love This Recipe
I love this recipe because it’s the ultimate comfort food indulgence. The combination of textures—crispy crackling, soft meat, and rich fat—makes each bite unforgettable. Pairing it with a fresh, zesty dipping sauce balances the richness, keeping it light and addictive.
Another reason I love it is its versatility: it can be enjoyed as a main dish with rice and veggies, as part of an appetizer platter, or even sliced thin for bao buns. It’s both rustic and elegant, making it perfect for any occasion.
Why It’s a Must-Try Dish
- Restaurant-quality at home – You can achieve perfectly crispy pork belly without deep frying.
- Flavor Explosion – Savory, salty, tangy, and slightly sweet.
- Showstopper Dish – A guaranteed hit at dinner parties or holiday feasts.
- Customizable – Works with different spices and dipping sauces.
- Simple Ingredients – Requires pantry staples, no complex shopping.
Preparation & Cooking Time
- Prep Time: 20 minutes
- Resting/Marinating Time: 12 hours (overnight)
- Cook Time: 1 hour 30 minutes
- Total Time: ~14 hours (including resting)
- Servings: 6
- Calories: ~480 per serving
Cuisine & Course
- Cuisine: Asian Fusion / Chinese-Inspired
- Course: Main Course, Appetizer
Ingredients
For the Pork Belly:
- 2 lbs (900 g) pork belly, skin on
- 1 tbsp salt (for skin)
- 1 tbsp white vinegar (to crisp skin)
- 1 tsp five-spice powder
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 1 tsp soy sauce
For the Asian Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 red chili, finely chopped (optional for heat)
- 1 tbsp chopped fresh cilantro
Simple Cooking Directions
- Score pork belly skin, rub with seasonings, and let rest overnight.
- Roast at low heat to render fat, then finish at high heat to crisp skin.
- Mix dipping sauce ingredients.
- Slice pork belly and serve with sauce.
Step-by-Step Preparation Method
Step 1: Prepare the Pork Belly
- Pat pork belly dry with paper towels.
- Score the skin with shallow diagonal cuts (avoid cutting into meat).
- Rub soy sauce, five-spice, garlic powder, and pepper on the meat side only.
- Sprinkle salt evenly over the skin.
- Leave uncovered in the refrigerator overnight to dry the skin.
Step 2: Roast the Pork Belly
- Preheat oven to 325°F (160°C).
- Place pork belly skin-side up on a wire rack set over a baking tray.
- Roast for 1 hour 15 minutes to render the fat.
Step 3: Crisp the Skin
- Increase oven to 450°F (230°C).
- Brush skin lightly with vinegar.
- Roast for another 20–25 minutes, until skin is blistered and crispy.
Step 4: Make the Dipping Sauce
- While pork is roasting, whisk together soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, chili, and cilantro.
- Adjust sweetness and tang to taste.
Step 5: Rest and Slice
- Let pork belly rest for 10 minutes.
- Slice into bite-sized pieces with a sharp knife.
How to Serve
- Serve pork belly slices with dipping sauce on the side.
- Pair with steamed jasmine rice, stir-fried greens, or Asian pickles.
- Great for appetizers, bao buns, or noodle bowls.
Additional Recipe Tips
- Dry skin = crispy crackling. Don’t skip the overnight drying step.
- Use a sharp knife when slicing to avoid tearing the crispy skin.
- If skin isn’t crispy enough, broil for 2–3 minutes (watch carefully).
- Pork belly shrinks while cooking, so buy slightly more than needed.
Variations
- Spicy Version – Add chili paste to the marinade.
- Herb-Infused – Rub rosemary, thyme, or lemongrass on the meat side.
- Glazed – Brush honey-soy glaze during the last 10 minutes for caramelization.
- Japanese Style – Serve with ponzu sauce instead of soy-lime.
Freezing & Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze pork belly slices for up to 2 months. Reheat in oven to re-crisp skin.
- Reheating: Best reheated in an oven or air fryer at 350°F (175°C).
Special Equipment Needed
- Wire rack + baking tray (for airflow)
- Sharp knife (for scoring and slicing)
- Oven thermometer (to ensure correct temperatures)
Conclusion
Crispy Pork Belly with Asian Dipping Sauce is the ultimate indulgence—crispy, savory, and bursting with flavor. It’s easier to make than you think and delivers restaurant-quality results right from your home kitchen. Whether you serve it as a main course, appetizer, or party platter, this dish is guaranteed to impress.
Crispy Pork Belly with Asian Dipping Sauce
Description
Crispy Pork Belly with Asian Dipping Sauce is a dish that celebrates the irresistible contrast of crunchy, golden skin and juicy, tender meat. Pork belly, a richly marbled cut, is slowly roasted until the fat renders and the skin crisps to perfection.
Ingredients
For the Pork Belly:
For the Asian Dipping Sauce:
Instructions
-
Step 1: Prepare the Pork Belly : Pat pork belly dry with paper towels.Score the skin with shallow diagonal cuts (avoid cutting into meat).Rub soy sauce, five-spice, garlic powder, and pepper on the meat side only.Sprinkle salt evenly over the skin.Leave uncovered in the refrigerator overnight to dry the skin.
-
Step 2: Roast the Pork Belly : Preheat oven to 325°F (160°C).Place pork belly skin-side up on a wire rack set over a baking tray.Roast for 1 hour 15 minutes to render the fat.
-
Step 3: Crisp the Skin : Increase oven to 450°F (230°C).Brush skin lightly with vinegar. Roast for another 20–25 minutes, until skin is blistered and crispy.
-
Step 4: Make the Dipping Sauce : While pork is roasting, whisk together soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, chili, and cilantro.Adjust sweetness and tang to taste.
-
Step 5: Rest and Slice : Let pork belly rest for 10 minutes.Slice into bite-sized pieces with a sharp knife.
