All it takes is one sizzling tray of oven pork belly to turn any night into a full-blown flavor fest. This dish packs bold energy, juicy bites, and that irresistible crunch that keeps everyone coming back for seconds. Whether you’re throwing a weekend bash or just want a dinner that makes people cheer, this pork belly will steal the spotlight in no time.

Why This Recipe Works

The combination of braising and oven-roasting gives the pork belly a double win: tender meat inside, shatter-crisp skin outside. The slow braise keeps it juicy, and the oven finish turns that top layer into golden perfection.
A simple marinade packed with garlic, soy sauce, and brown sugar balances sweet and salty flavors while building deep caramelized tones. It’s big, bold, and unforgettable.
Using the oven ensures consistent heat distribution, meaning every bite cooks evenly with just the right amount of sizzle.
This method eliminates guesswork—no deep fryer or splattering oil drama, just pure, controlled flavor magic.
Perfect for feeding a crowd, this pork belly holds its texture beautifully even when prepped in advance and reheated for serving.

Ingredients

2 pounds pork belly, skin-on
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1 tsp salt
½ tsp black pepper
4 cloves garlic, minced
1 tsp five-spice powder
1 tbsp honey
1 tbsp olive oil
½ cup chicken broth

Equipment Needed

Baking dish or roasting pan
Sharp knife
Aluminum foil
Small mixing bowl
Tongs
Oven-safe rack
Paper towels

Instructions

Step 1: Prep and Score Like a Pro

Before diving into the fun part, prep that pork belly! Pat it dry with paper towels, then score the skin in a crosshatch pattern using a sharp knife—just deep enough to break through the skin without cutting into the meat. This helps the fat render evenly and creates that addictive crunch everyone loves. Place the pork belly on a rack over a baking dish. Here’s your first tip: make sure the pork is as dry as possible before seasoning. Moisture is the enemy of crisp skin. Let it sit uncovered in the fridge for at least an hour, or even overnight if you can. That air exposure helps dry out the skin for maximum crunch later.

Step 2: Mix Up a Power-Packed Marinade

In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, salt, black pepper, minced garlic, and five-spice powder. The aroma alone will wake up your senses. Brush this flavorful mix all over the pork belly, making sure to coat every surface. Let it marinate for 30 minutes at room temperature. This step is pure anticipation—flavor getting cozy with fat. If you have time, you can refrigerate it for a few hours for an even deeper infusion. Tip two: always marinate skin-side down so the seasoning hits the meat directly and doesn’t block crisping later.

Step 3: Start the Braise

Preheat your oven to 325°F. Pour chicken broth into the bottom of your baking dish—it will steam up beautifully as the pork braises, keeping everything moist while infusing flavor. Cover the dish tightly with foil to trap all that juicy heat. Slide it into the oven and let it braise for about 90 minutes. You’ll know it’s working when your kitchen starts smelling like heaven. The meat should be fork-tender by the time you’re done. This slow phase is all about patience; the reward is melt-in-your-mouth pork that still holds shape.

Step 4: Crank Up the Heat and Get That Crackle

Here comes the dramatic part. Remove the foil and drain any excess liquid from the pan. Turn up the oven to 425°F, drizzle olive oil and honey across the top, and roast the pork belly for another 25–30 minutes. Keep a close eye—the skin will start bubbling and crisping up like fireworks in slow motion. Don’t walk away! Rotate the pan halfway through to ensure even browning. Tip three: if you want an extra pop of crispiness, hit it with a few minutes under the broiler at the end, but watch it closely—those few seconds can take it from perfect to burnt fast.

Step 5: Rest, Slice, and Show Off

Once you pull that gorgeous golden slab out of the oven, let it rest for 10–15 minutes before slicing. This resting time allows the juices to redistribute, keeping every bite succulent. Slice into thick strips or bite-sized cubes, depending on your vibe. When you serve it up, you’ll hear that signature crunch that makes everyone’s jaw drop. Pair it with jasmine rice, noodles, or even a quick cabbage slaw for balance. Presentation tip: a sprinkle of sesame seeds or a drizzle of extra honey looks pro-level and takes your dish from great to “where did you learn that?”

Tips and Tricks

Keep It Crispy Every Time

If you’re aiming for the crispiest possible skin, air-drying the pork belly overnight is your golden move. Pat it dry, score the skin, then let it chill uncovered in the fridge. The next day, moisture will have evaporated, setting you up for epic crunch potential. Another secret? A little salt rubbed directly into the scored skin draws out extra moisture before roasting.

Flavor Boosters and Substitutions

You can switch things up without losing that wow factor. Instead of soy sauce, try tamari for a gluten-free option or hoisin sauce for a sweeter, deeper flavor. Swap brown sugar for honey or maple syrup for a caramelized twist. Feeling adventurous? Add a dash of chili flakes or sriracha to the marinade for heat that gets everyone talking.

How to Reheat Without Losing Texture

Pork belly reheats best in the oven. Pop slices on a wire rack over a baking tray and reheat at 375°F for about 10 minutes. Skip the microwave—it’ll turn your masterpiece soggy faster than you can say “crispy crackle.” If you want to bring back peak crunch, a few minutes under the broiler does wonders.

Leftovers Done Right

Leftover pork belly is a playground for creativity. Chop it up and toss into fried rice, stir into ramen, or make sliders with a bit of pickled cucumber and a swipe of spicy mayo. It’s the kind of leftover that feels like a brand-new meal every time.

The Science of Crisp Skin

The magic of perfect pork belly skin lies in rendering fat and drying the surface. As heat climbs, fat escapes through those little score marks and bubbles under the skin, creating those glorious blisters of crispness. Patience is key—rushing this process or skipping the drying step guarantees chewy instead of crispy.

Recipe Variations

Sweet and Spicy Glazed Pork Belly: Add 1 tablespoon of sriracha and 2 tablespoons of honey to the marinade for a fiery kick that’s still family-friendly.
Asian BBQ Pork Belly: Swap soy sauce for teriyaki and brush on extra glaze during the final roast for glossy, sticky perfection.
Garlic Herb Infusion: Add fresh rosemary and thyme to the braising liquid for a more aromatic, dinner-party vibe.
Smoky Maple Bacon Twist: Mix 1 tablespoon of maple syrup with liquid smoke and baste the pork belly before roasting. You’ll get the essence of BBQ without firing up the grill.
Taco-Ready Pork Belly: Cube and toss the crispy pork into corn tortillas with slaw, cilantro, and lime for the ultimate street-food-style meal.

Frequently Asked Questions
Q1: Can I make this pork belly ahead of time?
Absolutely! You can braise it up to a day in advance. After braising, let it cool, then refrigerate. When you’re ready to serve, reheat it in the oven at 400°F for 20–25 minutes until the skin re-crisps. It’s one of those rare dishes that tastes just as good—if not better—the next day because the flavors deepen as it rests.

Q2: How do I get the skin extra crispy without drying out the meat?
The trick is managing moisture and temperature. Dry the skin thoroughly, braise slowly, then roast at high heat. The foil cover in the first stage keeps the meat tender while the uncovered high-heat phase crisps up the skin. You’re playing with contrast—soft inside, crackly outside—and it’s all about timing.

Q3: What’s the best side dish to serve with oven pork belly?
Balance is key. Because pork belly is rich, serve it with something light and refreshing. Think steamed jasmine rice, tangy pickled vegetables, or a crunchy Asian slaw. Even roasted sweet potatoes can balance that salty-sweet flavor beautifully. These sides cut through the fat and make the whole meal more dynamic.

Q4: Can I make this recipe without a rack?
Yes, though a rack helps air circulate for even crisping. If you don’t have one, place rolled-up balls of aluminum foil under the pork belly to elevate it slightly above the pan juices. This keeps the skin from sitting in liquid and ensures it stays crisp. It’s a quick, clever workaround that still delivers awesome results.

Q5: How do I know when the pork belly is done?
When the meat is fork-tender and the skin is golden and blistered, you’ve nailed it. Internal temperature should be around 195°F for the perfect melt-in-your-mouth texture. If you’re unsure, slice a small piece—if it cuts easily and glistens with juices, it’s ready for its close-up.

Summary
This oven-braised pork belly is your go-to for any occasion that deserves a big, flavorful hit. Crispy on top, tender underneath, and loaded with bold, satisfying flavors, it’s the dish that turns a regular dinner into a celebration. Every bite feels like a victory.

Crowd-Pleasing Crispy Oven Pork Belly Recipe

Recipe by Joseph HudsonCourse: Cooking

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

300

kcal

Ingredients

2 pounds pork belly, skin-on
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1 tsp salt
½ tsp black pepper
4 cloves garlic, minced
1 tsp five-spice powder
1 tbsp honey
1 tbsp olive oil
½ cup chicken broth

Directions

Pat pork belly dry, score skin, and let it air-dry for at least 1 hour.
Mix soy sauce, rice vinegar, brown sugar, salt, pepper, garlic, and five-spice powder to create a marinade. Coat pork belly thoroughly and marinate for 30 minutes.
Preheat oven to 325°F. Place pork belly in baking dish with chicken broth, cover with foil, and braise for 90 minutes.
Remove foil, increase oven to 425°F, drizzle olive oil and honey, and roast for 25–30 minutes until crisp.
Let rest for 10 minutes, then slice and serve with rice or slaw.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.