I pulled off Roasted Pork Belly Crispy perfection that shatters like glass and makes leftovers illegal.

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I’m obsessed with Mum’s Special Pork Belly because the contrast is everything: glassy, crackling skin and fatty meat that pulls apart like it wants to tell you secrets. It’s loud food, no pretending.

I love how Asian Pork Belly Recipes Crispy promise that snap, and this one actually delivers. Roasted Pork Belly Crispy, yes.

The smell drags you into the kitchen even when you try to stay away. I keep thinking about that sticky sheen of 4 tbsp honey and the heft of 2 kg pork belly, skin on, scored on the cutting board.

Pure, stupidly good meat. Honestly addicted.

Ingredients

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Pork belly skin on, fatty and crackly.
Coarse sea salt, it’s how crackle forms.
Baking powder, dries skin for crisp.
Light soy, salty umami boost.
Dark soy, deep color and richness.
Honey, sweet glaze and shine.
Shaoxing wine, aromatic lift and depth.
Rice vinegar, brightens and cuts richness.
Sesame oil, nutty perfume, use sparingly.
Brown or palm sugar, caramel warmth.
Five spice, warm Chinese spice notes.
Ground pepper, gentle heat and bite.
Garlic smashed, savory punch throughout.
Ginger sliced, fresh zing and warmth.
Scallions bruised, green aroma boost.
Star anise, licorice-scented floral kick.
Cinnamon stick, cozy sweetness and roundness.
Bay leaves, subtle herbal background.
Plus chili, adds optional heat.
Water or stock, keeps meat moist.
Extra honey or maltose, sticky glossy finish.

Ingredient Quantities

2 kg pork belly, skin on, scored

2 tbsp coarse sea salt

1 tbsp baking powder

3 tbsp light soy sauce

2 tbsp dark soy sauce

4 tbsp honey

3 tbsp Shaoxing wine or dry sherry

1 tbsp rice vinegar

1 tbsp sesame oil

2 tbsp brown sugar or palm sugar

1 tbsp Chinese five spice powder

1 tsp ground white or black pepper

6 cloves garlic, smashed

thumb sized piece ginger, sliced

3-4 scallions, trimmed and bruised

2 star anise

1 small cinnamon stick

1-2 bay leaves

1-2 tsp chili flakes or a small fresh chili, optional

1 cup water or low sodium chicken stock

Extra honey or maltose for glazing, about 1-2 tbsp

How to Make this

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1. Pat the pork belly very dry with paper towels, especially the skin. If you have time, put it uncovered in the fridge for 1 to 2 hours to dry the skin even more. Rub the skin with 2 tbsp coarse sea salt and 1 tbsp baking powder, massaging into the scored skin so it helps draw moisture out and makes crackling.

2. Mix the marinade: 3 tbsp light soy, 2 tbsp dark soy, 4 tbsp honey, 3 tbsp Shaoxing wine or dry sherry, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 tbsp brown or palm sugar, 1 tbsp Chinese five spice, 1 tsp ground pepper. Stir until sugar mostly dissolves.

3. Smash 6 garlic cloves, slice the thumb sized ginger, trim and bruise 3-4 scallions. Add the garlic, ginger and scallions to the marinade along with 2 star anise, 1 small cinnamon stick, 1-2 bay leaves and the optional 1-2 tsp chili flakes or sliced fresh chili.

4. Turn the pork over so the skin is up, and rub the marinade into the meat side thoroughly. Try to get some of the aromatics tucked around the meat. Let it sit at room temp 30 minutes or refrigerate covered for up to 6 hours for deeper flavor.

5. Preheat oven to 160C (320F). Put the pork skin side up on a rack in a roasting pan. Pour 1 cup water or low sodium chicken stock into the pan but not over the skin. Scatter remaining aromatics and any leftover marinade in the liquid so they infuse while braising.

6. Cover the pan tightly with foil and braise in the oven for
1.5 to 2 hours, until the meat is tender but not falling apart. The gentle moisture will cook flavors in without ruining the skin.

7. Remove foil carefully, drain off excess liquid from the pan so the skin is dry, and increase oven temperature to 220C to 240C (430F to 465F). Brush the meat side with extra honey or maltose thinned a little with water if needed.

8. Roast the pork uncovered for 20 to 30 minutes, watching closely, until the skin puffs, blisters and goes crisp and crackly. If your oven has a grill/broil setting use it for the last few minutes to get great crackle, but keep a close eye so it doesn’t burn.

9. When crackling is done, remove pork and let it rest 10 to 15 minutes. Brush a final thin glaze of the remaining honey or maltose on the meat side for shine and sweetness.

10. Slice across the grain into pieces with skin on. Serve with steamed rice or buns and pickles to cut the richness. Tip: if the skin isn’t as crisp as you want, you can carefully finish with a hot quick sear under the broiler for 1 to 2 minutes, but dont walk away or it will burn.

Equipment Needed

1. Sharp chef knife
2. Cutting board
3. Large mixing bowl
4. Measuring spoons and cups
5. Roasting pan with a rack (fits your pork belly)
6. Aluminum foil (for tenting and sealing)
7. Silicone or pastry brush (for glazing)
8. Tongs or a sturdy spatula
9. Ovenproof meat thermometer

FAQ

Q: How do I get the crackling extra crispy?

A: Pat the skin totally dry, score it well, rub the baking powder and coarse salt into the skin, and roast skin-side up at high heat for the last 20-30 minutes. Also start with very dry skin and don’t cover the pork while roasting, or the steam will soften the crackle.

Q: Can I make this ahead of time?

A: Yes. You can braise or slow roast the pork, cool it, then chill overnight. Reheat and finish under high heat to crisp the skin and glaze right before serving. Makes slicing easier too.

Q: My pork came out salty or too dark from the soy. How do I fix it?

A: Reduce dark soy next time or use lower salt soy. For this batch, balance with a little extra honey, rice vinegar or a splash more water/stock while glazing. Serving with plain rice or steamed veg also tones down the saltiness.

Q: Do I have to use Shaoxing wine? What’s the substitute?

A: No, you can use dry sherry or even a splash of sake. If you need non alcoholic substitute, use extra chicken stock with a teaspoon of rice vinegar for acidity.

Q: Can I cook smaller pieces or just whole belly?

A: You can cut into smaller portions to speed up cooking and get more edge crisp. Keep the skin intact on each piece and adjust oven time so you don’t overcook the meat while crisping the skin.

Q: What if I don’t have maltose or extra honey for glazing?

A: Use more honey warmed slightly so it spreads easier. A thin brush of maple syrup or a mix of sugar and a little water will also caramelize nicely under heat.

Mum’s Special Pork Belly Recipe Substitutions and Variations

2 kg pork belly, skin on, scored
- Substitute: pork shoulder (Boston butt). It’s fattier than loin and stays moist when braised, but you won’t get the crispy crackling from the skin.
- Alternate: skinless pork belly or pork loin if you dont mind losing the crackle; cook longer and finish under a hot broiler to get some color.
1 tbsp baking powder
- Substitute: 3/4 tsp baking soda + 1 1/2 tsp cream of tartar. Works the same to help dry out the skin for crisping.
- Alternate: plain baking soda alone can help a bit, but use less and rinse well or it can taste soapy.
3 tbsp Shaoxing wine or dry sherry
- Substitute: dry sake or a dry white wine. Similar acidity and aroma, you’ll still get that depth of flavor.
- Alternate: 1 tbsp rice vinegar plus 2 tbsp water if you need non alcoholic option, though it’s a bit sharper and less complex.
Extra honey or maltose for glazing, about 1-2 tbsp
- Substitute: maple syrup or golden syrup. Both give a nice shine and sweetness, maple adds a bit of earthier flavor.
- Alternate: light corn syrup or a simple brown sugar syrup (equal parts brown sugar and water heated) if you need something less sticky.

Pro Tips

1. Dry the skin as much as you can ahead of time. Pat it, then leave the pork uncovered in the fridge for a few hours if you can. The drier the skin going in, the better the crackle will be.

2. Don’t skimp on salt and baking powder on the skin. Massage it right into the scores so it pulls moisture out and helps the skin bubble up. Wipe off any big salt clumps before roasting so you dont end up with salty patches.

3. Save some glaze to brush twice. One thin coat just before the high-temp roast and a final light brush after resting gives great shine and flavor without making the skin gummy. If the glaze is thick, thin it with a teaspoon of warm water or the braising juices.

4. Watch the last few minutes like a hawk and use the broiler only for short bursts. Crackling goes from perfect to burnt fast, so stay nearby, keep the oven door cracked a bit when broiling and rotate the pan if one side browns faster.