Crispy Baked Pork Belly

Ingredients

• 907 g (2 lb)pork belly
• 80 ml (⅓ cup)soy sauce, or coconut aminos
• 45 ml (3 tablespoons)honey
• 30 ml (2 tablespoons)sesame oil
• 15 ml (1 tablespoon)rice vinegar, or cider vinegar
• 4 cloves (about 30 ml minced)garlic
• 15 ml (1 tablespoon)sriracha, or another hot sauce
• 2.5 ml (½ teaspoon)smoked paprika
• 1.25 ml (¼ teaspoon)salt
• 1.25 ml (¼ teaspoon)pepper

Instructions

1. 1

   Mix the marinade

   Put the soy sauce, honey, sesame oil, vinegar, sriracha, garlic, smoked paprika, salt and pepper in a mixing bowl. Whisk until thoroughly combined.

2. 2

   Score and coat

   With a sharp knife, score just through the fat in horizontal and vertical lines to make a grid. Place the pork belly in a baking dish, pour over the marinade and turn the meat with your hands so the marinade gets into the scored fat.

3. 3

   Marinate the pork

   Cover and refrigerate for at least 1 hour and up to 18 hours. Drain away and discard the excess marinade; do not reuse it.

4. 4

   Bake at high heat

   Bake the pork belly uncovered at 204°C (400°F) for 30 minutes. Take it out and reduce the oven temperature to 135°C (275°F).

5. 5

   Finish baking

   Loosely cover the dish with foil, or tent it over the pork. Bake for a further 20–25 minutes, until the internal temperature reaches 63°C (145°F).

6. 6

   Rest and slice

   Take the dish out of the oven and leave the pork to rest for about 10 minutes before slicing it into individual servings.

What is baked pork belly?

Pork belly is a rich cut made up of meat and layers of fat. This American-style version uses a soy, honey and vinegar marinade with garlic and sriracha for a balance of savoury, sweet and spicy flavours.

Scoring the fat gives the marinade more places to cling, while the two oven temperatures cook the pork first at higher heat and then more gently.

Nutrition and macros by portion

The nutrition label shows one serving as written: 326 calories, 6g protein, 4g carbs, 32g fat.

Pork belly supplies most of this serving’s fat and protein, while the honey contributes most of the carbohydrates. Pair a portion with vegetables and rice or another grain for a more balanced plate.

Why score the fat?

The shallow grid cuts increase the exposed surface without cutting deeply into the meat. This helps the marinade work into the scored surface and makes the pork easier to portion after baking.

Keep the cuts confined to the fat layer, as directed, rather than slicing through the belly.

Getting the marinade right

Whisk the soy sauce, honey, sesame oil, vinegar, sriracha, garlic and seasonings until evenly mixed. Turn the pork in the dish and work the mixture over the scored areas.

Marinate for at least an hour, or as long as 18 hours in the fridge. Drain and discard the used marinade before baking; it should not be reused.

Two-stage oven cooking

Start with the pork uncovered at 204°C for 30 minutes. Lower the oven to 135°C after this first stage, then loosely cover the dish with foil for the remaining 20–25 minutes.

The recipe gives an internal temperature of 63°C as the doneness cue. Check the thickest part with a food thermometer, taking care not to measure against the dish.

Resting and serving

Rest the pork for about 10 minutes after baking, then slice it into individual servings. The pause makes it easier to handle and cut neatly.

Serve with rice or another grain and a vegetable side, such as steamed greens or a crisp salad, to balance the rich pork.

Choosing substitutions

Coconut aminos can stand in for soy sauce, while cider vinegar can replace rice vinegar. Both swaps are included as options in the recipe.

If you use a different hot sauce in place of sriracha, its heat and flavour may vary, so choose one you enjoy.

Recipe notes & tips

• Use a sharp knife to make the shallow grid cuts cleanly through the fat.
• Keep the pork covered in the fridge throughout marinating.
• Discard the marinade after draining the pork rather than using it as a sauce.
• Set a timer for the first 30-minute baking stage before lowering the oven temperature.
• Use a food thermometer to check the internal temperature in the thickest part.
• Rest the pork for about 10 minutes before slicing.

Variations

• Use coconut aminos: Swap them for the soy sauce as suggested in the recipe.
• Use cider vinegar: Replace the rice vinegar with the stated alternative.
• Change the heat: Use another hot sauce instead of sriracha.
• Adjust the spice: Leave out the hot sauce for a milder marinade.
• Add a fresh side: Serve with a crisp salad to contrast with the rich pork.

Common mistakes to avoid

• Cutting too deeply: Score only through the fat, not down into the meat.
• Skipping the marinade: Allow at least 1 hour in the fridge for the pork to take on the flavours.
• Reusing the marinade: Drain it away and discard it after marinating.
• Leaving the pork uncovered for the second stage: Tent it loosely with foil as directed.
• Slicing straight from the oven: Rest the pork for about 10 minutes first.

How to store

Refrigerate leftovers in a covered container within 2 hours of cooking and use within 3–4 days. Reheat until piping hot throughout; the pork may be less crisp after storing.

Frequently asked questions