If you’re hunting for heavy meals dinners that actually feel special, this crispy pork belly recipe is for you. It’s one of those Asian easy dinner recipes that looks fancy, tastes restaurant-style, but still stays simple enough for home cooking. Plus, if you need easy party main dishes, this one always steals the show.
Why You’ll Love This Recipe
- Crispy skin + juicy meat (best texture combo)
- Great for meal ideas pork and recipes for dinner pork
- Works for family dinners, guests, and parties
- Easy to pair with lots of sides (I’ll share what to eat with pork belly below)
Ingredients (Serves 4–6)
For Pork Belly
- 1.2 to 1.5 kg pork belly (skin-on)
- 1 tbsp salt (for the meat side)
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp five-spice powder (optional, but very Asian-style)
- 1 tbsp vinegar (for skin)
- Extra salt (for skin)
Optional Asian Glaze (Sweet-Savory)
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar or lemon juice
- 1 tsp sesame oil (optional)
- 1 tsp chili flakes (optional)
Tools You’ll Need
- Sharp knife
- Baking tray + rack (best for crispiness)
- Foil
- Paper towels
Step-by-Step: How to Make Crispy Pork Belly
Step 1: Dry the skin properly (most important)
Pat the pork belly skin dry using paper towels.
If you have time, leave it uncovered in the fridge for 6–12 hours (even overnight). This helps the skin get ultra crispy.
Step 2: Score the skin
Using a sharp knife, lightly score the skin in lines.
Don’t cut deep into the meat, just the skin layer. This helps render fat and crisp up.
Step 3: Season the meat side
Flip it over and season the meat side with:
- salt, pepper, garlic powder, and optional five-spice
Step 4: Prepare the skin for crisping
Flip back skin-side up.
- Brush vinegar on the skin
- Sprinkle a good layer of salt on top
Step 5: Slow roast first (tender meat)
Preheat oven to 160°C (320°F).
Place pork belly on a rack over a tray (or directly on tray if you don’t have a rack).
Roast for 60 to 75 minutes until tender and fat has rendered.
Step 6: Blast heat for crispy skin
Increase oven to 230°C (450°F) (or as high as your oven safely goes).
Roast for 20 to 30 minutes until the skin is blistered and crispy.
Tip: Watch closely in the last 10 minutes—skin can go from perfect to overdone quickly.
Step 7: Rest, slice, serve
Rest pork belly for 10 minutes, then slice into bite-size pieces.
Optional: Quick Asian Glaze (2 minutes)
If you want sticky, sweet-savory flavor:
- Mix soy sauce + honey/brown sugar + vinegar
- Brush lightly on pork belly pieces OR drizzle on top while serving
What to Eat With Pork Belly (Best Pairings)
Here are the easiest, tastiest sides that balance the richness:
Classic Pairings
- Steamed jasmine rice
- Fried rice
- Stir-fried noodles
Fresh + Crunchy (highly recommended)
- Cucumber salad
- Asian slaw (cabbage + carrots + vinegar dressing)
- Pickled onions / pickled veggies
Greens (balances heavy meals)
- Garlic sautéed spinach or bok choy
- Stir-fried green beans
- Simple mixed salad
These pairings make this dish perfect for easy meat meals, family dinners, and even easy party main dishes.
Storage & Reheating Tips
- Store leftovers in an airtight container for 3–4 days
- Reheat in oven/air fryer (best for crispiness)
- 200°C (390°F) for 8–12 minutes
Avoid microwave if you want the skin crispy.
- 200°C (390°F) for 8–12 minutes
Frequently Asked Questions
Can I make pork belly in advance?
Yes. Roast it earlier, then do the final high-heat crisping right before serving.
Why is my pork belly skin not crispy?
Usually it’s because the skin wasn’t dry enough. Dry it well and use vinegar + salt on the skin.
Is this a heavy dinner meal?
Absolutely. It’s one of the best heavy meals dinners for comfort food lovers.
