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4.34 from 3 votes

Oven Roasted Pork Belly

Prep Time1 hour
Cook Time1 hour 5 minutes
Total Time2 hours 5 minutes
Servings: 6
Author: Vanjo Merano


  • 1 slab 2 pounds pork belly
  • 3 tablespoons Shaoxing cooking wine
  • 1 tablespoon coarse sea salt or coarse rock salt
  • 1/2 teaspoon 5 spice powder
  • 1/2 teaspoon black pepper powder
  • 1 cup coarse sea salt to spread over the skin during baking


  • Clean the slab of pork belly and lay flat on a large plate with skin part facing down.
  • Pour the Shaoxing cooking wine over and spread.
  • Sprinkle salt all over the pork belly. Rub on the meat and ensure that it is well distributed.
  • Rub the five spice powder all over the meat part of the pork belly.
  • Lastly, rub the black pepper powder the same way as the previous ingredient.
  • Turn the belly over. The skin should be facing up. Cover and seal using a cling wrap. Refrigerate for 6 to 8 hours.
  • Remove from the fridge. Remove the wrap and arrange in a baking tray with aluminum foil. Fold the sides of the foil until it almost sticks to the belly.
  • Using a sharp tool such as a metal skewer or a knife, poke holes on the skin. Make sure that the holes that you create only extends up to the fat part. Do not make it deeper.
  • Pour 1 cup salt over the skin. Spread.
  • Heat the oven to 390F. Roast the pork belly for 50 to 60 minutes.
  • Remove the roast pork from the oven. Scrape the salt off the skin. Place the pork belly on a grill rack and arrange it over the same baking pan.
  • Set your oven to broil. Broil for 15 to 20 minutes or until the skin gets really crispy.
  • Remove from the oven. Slice and serve with rice.
  • Share and enjoy!


Serving: 6g