Crispy Pork Belly
Prep time
Cook time
Total time
Juicy, crispy pork belly roasted in a sweet sauce and served over rice with a fried egg.
Serves: 6-8 servings
For the Brine:
  • 2 pounds pork belly
  • ⅓ cup brown sugar
  • ⅓ cup kosher salt
For the Sauce:
  • ¼ cup soy sauce (I used Kecap Manis, which is basically a thicker, sweeter soy sauce - add more honey if using regular soy sauce)
  • 2 tablespoons mirin
  • 1-2 tablespoons honey
  • 2 teaspoons sriracha
  • 2 teaspoons sesame oil
  • sliced scallions (for garnish)
  1. First, you want to lightly brine your pork belly. Combine the salt and sugar and rub it all over the pork, wrap it tightly in plastic wrap, and refrigerate overnight (or for at least 4 hours, but really, overnight is best).
  2. When you're ready to cook, preheat your oven to 350 degrees F. Rinse the pork belly of any brine mixture and pay dry. Score the skin or fat on the pork belly if it looks thick. Place the pork on a rack in a baking sheet lined with foil (or a roasting pan), then cover the pork in foil and roast for 1 hour and 30 minutes.
  3. While the pork roasts, combine your sauce ingredients in a small pot over medium heat, bring to a simmer, and cook until just slightly thickened, about 6-8 minutes. After the pork has roasted for 1 hour and 30 minutes, remove it from the oven and raise the temperature to 450 degrees F. Brush the pork with the sauce and put it back in the oven, uncovered, for 10 minutes. Remove the pork again, flip it, brush with the sauce, and roast for another 10 minutes. Finally, flip the pork again, brush it with the sauce again (make sure to reserve a bit to serve the pork with later), and roast for 15 minutes, until the top is very crispy. Sprinkle with a bit of sea salt and serve over rice (and, hopefully, a fried egg) with any remaining sauce and a sprinkle of scallions.
Recipe by The Crepes of Wrath at