Keto Crispy Skin Roast Pork Belly
Jenny Lam's crackle roast pork delivers burnished, shattered skin over tender, spiced meat through overnight marinating and two-stage roasting. Five spice and cognac perfume the flesh while an oil-salt crust shatters to glass-like crackle. Serve for special dinners, family feasts, or celebratory meals where showstopping presentation matters. This version balances the skin's aggressive high-heat start with a gentle finish, ensuring crackling without drying the meat.
Ingredients
- 3 ¼ lb pork belly slab, rinsed
- 1 cup soy sauce
- 1 tablespoon Chinese five spice
- 2 tablespoon cognac, white wine, or Chinese cooking wine
- 3 tablespoon salt, divided
- ¼ cup vegetable oil
Instructions
- 1
Rinse pork belly under cold water and refrigerate in colander for 15 minutes.
- 2
Combine soy sauce, five spice, cognac or wine, and 1 tablespoon salt to make marinade.
- 3
Place pork skin-side down on cutting board and make vertical shallow cuts through meat every 2 inches.
- 4
Rub half the marinade into cuts, then transfer skin-side up to baking tray.
- 5
Pour remaining marinade around pork without touching skin and refrigerate uncovered overnight.
- 6
Heat oven to 425 F. Mix vegetable oil with remaining salt and brush evenly over skin.
- 7
Place pork on wire rack with baking sheet below to catch drippings and roast for 20 minutes.
- 8
Check skin at 10-15 minutes to prevent burning. Once puffed and crackled, move to middle rack.
- 9
Reduce heat to 355 F and roast for additional 40 minutes.
- 10
Rest on cutting board for 30 minutes skin-side down.
- 11
Using meat cleaver, make deep cuts through meat to skin, then strike cleaver with palm to shatter crackling.
- 12
Slice or chop and serve.
Tips
Pat skin completely dry before brushing oil-salt mixture; any moisture prevents crackling and creates steam.
Place baking sheet one rack below pork to catch rendered fat without blocking heat circulation to skin.
Let pork rest fully 30 minutes after roasting to allow carryover cooking and reabsorption of juices into meat.
Good to Know
Cover cooled roast tightly in foil or airtight container. Refrigerate up to 3 days. Reheat skin-side up at 350 F for 15-20 minutes until crispy again.
Complete through marinating step up to 24 hours ahead. Roast same day for best skin crackling. Fully cooked pork can be made 2 days ahead and reheated.
Slice or chop into bite-sized pieces. Serve with steamed rice, pickled vegetables, and scallion oil. Pair with light lager beer or jasmine tea.
Common Mistakes
Do not cover pork while marinating to avoid steam softening developing skin texture
Do not skip the resting period; cutting immediately releases juices, drying meat
Do not brush oil-salt mixture on wet skin; pat dry first to prevent steam and soggy crackling
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different cut of pork?
Pork belly's fat layer and skin are essential for crackling. Pork shoulder or loin lack both. If using pork butt with skin, increase roasting time by 15-20 minutes due to larger size.
What if my skin doesn't crackle?
Skin must be completely dry before roasting and oil-salt must coat evenly. Ensure oven reaches 425 F and don't cover pork. If skin still soft after 20 minutes, check oven temperature with thermometer.
How long can I keep leftover roast pork?
Refrigerate in airtight container up to 3 days. Freeze up to 2 months. Thaw overnight in fridge. Reheat uncovered at 350 F for 15-20 minutes to re-crisp skin.