Crispy skin pork belly (no skin poking, no vinegar)

The biggest question when making crispy skin pork belly is probably always “How to make the skin crispy?” (of course, we wouldn’t call it crispy skin pork belly if the skin is not crispy tongue).


The most popular method is to poke and brush on the skin a mixture of vinegar + salt or baking soda. However this method is quite time-consuming and you always have to worry about not poking the skin too deep, because if you do the fat will leak to the skin while roasting and stop it from popping and turning crispy. Furthermore, if you’re too heavy on the vinegar + salt mixture, the skin can turn very salty.


I always use this method before, so it was inevitable that I sometimes poke the skin too deep and ruin the whole piece. Until one day I found a recipe of a Malaysian food blogger. Calling this recipe the holy recipe would not be an overstatement, because it’s so simple that it’s almost unbelievable! No need for poking the skin, no need for brushing the vinegar + salt mixture, and final result is so tasty with the skin all popped and crispy. Compared to the traditional method, this method takes much less time to prepare, and the success rate is also higher (the prove is in how many times I, a clumsy girl, had succeeded with it). The original recipe is here, I only change the marinating ingredients to suit my personal preference.

Công thức tiếng Việt: Thịt quay giòn bì (không cần xâm bì & quét dấm)

timer_318-10184 Preparation time: 2-3 hour (marinating time)

_318-698 Cooking time: 1 hour 20 minutes

 Servings: 2 people

* Ingredients:

  • 500g pork belly
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon shallot powder
  • 1 teaspoon garlic powder
  • 1 tablespoon soy sauce
  • 75-100g salt for roasting

* Directions:

1. Marinating: Rinse the pork belly, use a knife to score the meat part into 2cm x 2cm pieces (don’t cut all the way to the skin), I find that doing this helps the meat absorb the marinates better, and it will be easier to cut after roasting. Mix the marinating ingredients and rub it on the meat (don’t rub on the skin).

ingredients1500g pork belly; 1 teaspoon salt; 1 teaspoon salt; 1 teaspoon shallot powder; 1 teaspoon garlic powder; 1 tablespoon soy sauce

Step 1

These marinating ingredients can be changed according to your preference. I tend to under season the meat a bit and serve it with soy sauce or fish sauce. If you use fresh minced shallot and garlic to marinate, be sure to brush them off the meat before roasting so they don’t burn.

Use a paper towel to pat the skin dry. Put the pork belly on a plate, skin side up, and stick it in the fridge uncovered for 2-3 hours so the meat can absorb the marinate and the skin can become totally dry.

2. Roasting: Preheat the oven to 180°C, put a pan at the bottom rack and fill it with about 1 inch of water. Place the pork belly on a baking rack, evenly spread a layer of salt on the skin and place the rack on the top half of the oven (my oven is 52L, with 4 racks, so I place the meat on the 2nd rack from the top).  While roasting, the pork belly will shrink a bit and the salt will absorb the vapour, turning into a thick and hard crust.

ingredients175-100g salt

Step 2

Take the pork belly out after about 40 minutes, turn the heat up to 230°C, check to see if you need to refill the pan with water. The salt has turned into a crust now. Remove the salt crust, use a paper towel to pat the skin dry again. When the oven reached the temperature stick the pork belly in again on the top rack nearest to the heat, roast for an addition 30-40 minutes until the skin has popped and turned golden.

Step 3

The original recipe only place the meat in the middle rack, but I think you should adjust according to your oven as well. I’ve tried this rack placement with my 52L oven, and the 30L oven at my brother’s house and both times worked.

3. When the skin has evenly popped and turned golden, take the meat out and let it rest for 10 minutes so the meat can cool down (and it can absorb back the juice, making it tastier), then all that’s left to do is cut the meat, serve and enjoy.


Have a nice week everyone ❤

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Mr Fitz from Cooking with Mr Fitz


6 thoughts on “Crispy skin pork belly (no skin poking, no vinegar)

  1. Pingback: Thịt quay giòn bì | Miamivores

  2. Pingback: Bunny eats design round-up – Cooking with Mr Fitz

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