Easy Crispy Pork Belly with Thai Spicy and Sour Dipping Sauce

Ingredients

• 500 g Pork belly (Skin-on, ideally with balanced layers of fat and lean meat)
• Salt (To taste, for seasoning the meat and covering the skin)
• Black pepper (To taste, for seasoning the meat)
• 1 tsp Five-spice powder (Optional, for added flavor)
• 1 tbsp White vinegar (Brush on the skin to help it blister and crisp)
• 2 tbsp Fish sauce (Base for the dipping sauce)
• 2 tbsp Lime juice (For the dipping sauce)
• 1 tbsp Granulated sugar (For the dipping sauce)
• 1 tbsp Minced garlic (For the dipping sauce)
• Minced chili (Adjust according to personal preference)
• 1 tbsp Minced cilantro (For the dipping sauce)

Steps

1. 1

   Wash the pork belly and pat it dry. Use a meat tenderizer tool or a fork to prick holes all over the skin; the more holes, the dryer and crispier the skin will be. Be careful not to prick too deep into the lean meat, or the juices will escape during roasting.

2. 2

   Evenly rub salt, black pepper, and five-spice powder onto the meat side (avoiding the skin).

3. 3

   Wrap the sides and bottom of the pork belly with aluminum foil, leaving only the skin exposed. Brush a layer of white vinegar on the skin, then cover it with a thick layer of salt.

4. 4

   Place in an oven preheated to 120°C (250°F) and slow-roast for about 45-60 minutes, until the internal temperature reaches approximately 65°C. This is the first step of the "Reverse Sear," ensuring the inside is cooked through and remains juicy.

5. 5

   Remove the meat, scrape off the thick layer of salt, and wipe away any oil that has seeped onto the skin surface.

6. 6

   Increase the oven temperature to 230°C (450°F) or use the high-heat mode of an air fryer. Roast the meat again for about 10-15 minutes until the skin blisters and becomes golden and crispy.

7. 7

   Prepare the Thai spicy and sour sauce: Combine the fish sauce, lime juice, sugar, minced garlic, minced chili, and minced cilantro. Stir until the sugar is completely dissolved.

8. 8

   After removing the roasted pork, let it rest for 10 minutes to allow the juices to redistribute. Then, slice into small pieces and serve with the dipping sauce.

Notes

1. Pricking holes in the skin is the key to crispiness; the denser the holes, the better the result. 2. The resting step is crucial; cutting it immediately will cause the juices to run out. 3. The sweetness and acidity of the sauce can be adjusted to your personal preference.

Nutrition per serving

• Roasted Pork
• Crispy Pork Belly
• Thai Cuisine
• Main Dish
• Air Fryer Recipe
• Oven Recipe
• Lunar New Year Dish