How to Choose and Prepare Perfectly Crispy Pork Belly

Selecting the Freshest Pork

For the best crispy roasted pork belly, start by choosing pork belly from the lower belly of the pig. This part typically has three to five alternating layers of lean meat and fat, forming a firm, even slab. When roasted, it remains juicy without being greasy or dry.

Look for pork that has a natural light pink color. The fat and lean layers should be clearly visible but still tightly connected. Gently press the meat with your finger — fresh pork will feel firm and springy. Avoid pieces that have blood clots, dark patches, or white spots that resemble rice grains, as these are signs of poor quality.

For crispy pork belly, choose a piece with moderately thick skin. If the skin is too thin, it won’t puff up and become crisp when roasted. Conversely, if the skin is too thick, it will be hard to render and may turn chewy instead of crunchy.

Proper Preparation of the Pork

Once you’ve got your perfect cut, it’s time to prepare it. First, scrape off any remaining hairs from the skin. Rinse the pork thoroughly with diluted salt water to remove impurities and any unpleasant odor. For extra freshness, rub the entire piece with lemon juice or white vinegar, then rinse again with clean water and pat dry.

Next, blanch the pork. Bring a pot of water to a boil, then add a few slices of ginger and a tablespoon of white vinegar. This step helps remove the strong pork smell and tightens the meat, giving it a better texture.

Rinse the meat again and let it drain completely. Use a sharp needle or skewer to poke small holes all over the skin — this is the secret to getting that perfectly blistered, crispy texture later.

Brush the skin with a thin layer of white vinegar mixed with salt. This not only seasons the outer layer but also helps the skin dry faster.

Now it’s time to marinate. Depending on your taste, you can season the meat side (not the skin!) with five-spice powder, garlic powder, onion powder, ground pepper, chili powder, salt, and a pinch of seasoning powder. If you don’t have garlic or onion powder, use freshly crushed garlic and shallots, squeeze out the juice, and use that instead.
👉 Important: Never let any marinade touch the skin — it must stay completely dry to achieve that signature crispness.

Wrap the seasoned meat part in aluminum foil, leaving the skin exposed. Let it rest for at least an hour so the flavors absorb evenly.

Drying the Skin Before Roasting

Before roasting, make sure the pork skin is thoroughly dry. You can:

• Leave it uncovered in the refrigerator for at least 6 hours,

• Or dry it under strong sunlight for 1–2 hours,

• Or use a hair dryer or food dehydrator for faster results.

The drier the skin, the crispier it will become when cooked.

Roasting the Pork Belly

Place the pork belly in your air fryer or oven, skin side up, with the foil still covering the meat portion.
Roast for 30 minutes at 200–230°C (depending on your air fryer model). This first stage allows the meat to cook through while rendering some fat from underneath the skin.

Remove the foil and check the skin. It should be dry and slightly firm. Now roast again for another 10 minutes at 180–200°C, until the skin begins to puff up and turn golden brown.

If the skin hasn’t fully blistered yet, increase the temperature above 200°C and continue roasting for another 5–10 minutes. Keep an eye on it — once the bubbles appear evenly across the surface, you’ve achieved that perfect crackle!

Let the pork rest for 10 minutes before cutting to retain the juices. Slice into even pieces and serve with rice, noodles, or dipping sauce such as hoisin, chili, or soy-vinegar mix.

Extra Tips for Perfect Results

• Don’t skip the drying step — moisture is the enemy of crispy skin.

• For extra flavor, brush a little honey or maltose syrup on the skin during the last few minutes of roasting.

• Leftovers can be reheated in an air fryer at 180°C for 5 minutes to regain the crispiness.

With these simple yet precise steps, you’ll get beautifully golden, crunchy pork belly every time — tender inside, crisp outside, and full of irresistible aroma.