Meat & fish
How to prepare roasted pork belly with sticky soy glaze and crispy skin for indulgent, richly flavored mains that pair well with steamed rice and pickles.
Master this luxurious pork belly method, balancing crackling skin, a deeply savory glaze, and tender meat so that every bite harmonizes with plain steamed rice, tangy pickles, and a bright finishing touch.
Published by
Thomas Scott
August 09, 2025 - 3 min Read
Begin by selecting a wide pork belly with a thick layer of fat and a generous skin. A well-marbled piece yields juiciness and depth, while the skin crackles with proper scoring. Rinse gently, pat dry, and let it air-dry uncovered in the refrigerator for a few hours or overnight. This step dries the surface, helping the skin blister and crisp when roasted. When ready to cook, temper the meat to room temperature, then season generously with salt to draw out moisture and create a crust. If you want a hint of aromatics, wrap the belly in a few slices of garlic and fresh herbs for fragrance during roasting.
Prepare the glaze by combining soy sauce, brown sugar, rice wine, and a splash of sesame oil. Add minced garlic and grated ginger to build a layered, savory backbone, and a touch of chili paste for warmth. Whisk until the sugar dissolves and the mixture forms a glossy, cohesive liquid. Taste and adjust for balance; you want sweet then salty with a subtle tang from the rice wine. Heat gently to help the flavors infuse, then set aside to cool slightly. A small spoon of mirin can brighten the glaze without overpowering the pork’s natural richness.
Layered glaze, steady heat, and patient resting yield crowd-pleasing crackling.
Heat your oven to a high initial temperature to blister the skin, then reduce to a steady roasting heat to transform the meat. Score the skin in a crosshatch pattern, not cutting into the fat itself, to allow steam and fat to escape while ensuring an even crust. Rub the meat with a basic salt-to-fat ratio, and optionally dust with a little white pepper for warmth. Place the pork on a rack over a lined sheet pan so air can circulate around the belly as it roasts. The goal is a crackling surface with a tender interior, achieved through controlled heat and mindful moisture management.
Start roasting at 220°C (428°F) for the first 25 minutes, which drives out surface moisture and begins skin blistering. Then lower the temperature to 160°C (320°F) and continue cooking for about 1.5 to 2 hours, depending on thickness. Baste occasionally with the glaze to build a glossy exterior, but be mindful not to saturate the skin. Check for an internal temperature around 72°C (162°F) to ensure the meat is safely cooked and juicy. Rest the pork for 10–15 minutes before slicing to allow the juices to redistribute, preserving moistness in every bite.
Cooked pork belly rewards patience with crackling and lush meat.
When the pork is resting, prepare a quick pickles-and-rice accompaniment to complement the richness. A simple cucumber pickle with rice vinegar, a touch of sugar, salt, and sliced chili adds brightness and crunch. Steamed jasmine or basmati rice serves as the perfect neutral base, allowing the pork’s umami to shine without competing flavors. If you like, whisk a tiny amount of sesame seeds into the rice for added texture. A few fresh herbs sprinkled over the dish bring color and an aromatic lift that enhances the glaze’s sweet-salty profile.
Arrange the pork belly so the crispy skin faces upward on a warmed platter. Spoon a thin line of glaze along the meat for an even sheen where the slices meet. Slice across the grain into thick, fork-torking pieces that preserve juiciness. Serve with a small bowl of the remaining glaze for dipping and more glaze brushed onto the pork as you plate. The contrast between crackling skin and tender meat should be immediate, inviting sips of rice and refreshing pickles to balance the dish’s richness.
Crisp skin, glossy glaze, and a fragrant plate invite savoring.
For a different finish, consider finishing under a hot broiler for a minute or two. This can intensify surface crispness if your initial roasting didn’t blister the skin enough. Watch closely to avoid scorching. A final rest time becomes crucial here as well, letting the glaze set and the skin firm up. If you prefer a lighter glaze, brush sparingly and allow it to reduce on the surface. The balance between a lacquered glaze and crisp skin is delicate; a touch more glaze at the very end can create a concentrated flavor kiss.
Aromatic greens, like sliced scallions or cilantro, add a fresh lift to the plate. They provide a bright note that contrasts with the deep porky flavors. If you enjoy a hint of citrus, a thin strip of orange zest or a few lime leaves can be placed beneath the pork slices to perfume the dish subtly. Keep the garnish simple so that the main feature—the pork belly—remains the hero. The overall plate should appear cohesive, inviting, and balanced between indulgence and restraint.
Thoughtful portions and complementary sides elevate the meal.
To keep things practical, prepare the glaze in advance and refrigerate until needed. Rewarm gently before applying to the hot pork so it clings without clumping. If your glaze thickens, whisk in a teaspoon of hot water to loosen. The goal is a satin, clingy glaze that highlights the meat’s natural flavors rather than masking them. During the final glaze application, reserve a small amount to drizzle at serving for extra gloss and taste. A tiny drizzle at the end makes presentation pop and gives diners a sense of occasion.
This dish thrives with careful portioning. Cut the belly across the grain for tenderness, ensuring each piece picks up an even glaze. The contrasting textures—crisp skin and succulent interior—should be evident in every bite. Share the portions in a family style manner or plate individually to emphasize elegance. If you are entertaining, consider pairing with a light cucumber salad, a pickled carrot slaw, or even a tangy kimchi to echo the fermentation elements of the soy glaze.
For make-ahead convenience, roast the belly a day in advance and store it in the refrigerator, uncovered, to retain crispness. Reheat gently, finishing with a fresh glaze in the final minutes to revive the lacquered sheen. This approach makes weeknights feel special without requiring extra hands-on time during busy evenings. If you’re cooking for guests, prepare all components ahead and assemble the dish just before serving. The balance of textures and the savory-sweet glaze will still deliver a dramatic, restaurant-style dining experience at home.
Finally, savor the aroma as you plate, noticing how the glaze clings to each slice and how the skin crackles with a satisfying crack. The pork belly belongs to a generous category of mains that pair particularly well with steamed rice and tangy pickles. The method encourages patience and attention to detail, rewarding cooks with a richly flavored centerpiece. With practice, you’ll perfect a signature roast that becomes a staple for celebratory meals or comforting weekend feasts, inviting friends to linger at the table and share in the pleasure.
