Roast Salted Pork Belly Recipe

Roast Salted Pork Belly is rich, garlicky, and deeply flavorful — the kind of dish that makes your kitchen smell amazing and draws everyone to the table. With a perfectly seasoned crust and juicy layers of meat and fat, it’s a beloved Chinese classic that’s easier to make than you think. We shortcut the traditional multi-day marination with a few tricks, then roast it until golden and fragrant. Serve it with a tangy garlic-vinegar dipping sauce for a truly irresistible bite.

Roast Salted Pork Belly Recipe

Serving: 4
Prep time: 30 minutes
Rest time: 1–3 days
Cook time: 1 hour 20 minutes

For the pork and marinade:
2 pounds pork belly, boneless, skin on
6 cloves garlic, finely minced
1 tablespoon salt
2 tablespoons rice wine
1 tablespoon five-spice powder
1 tablespoon black pepper powder
1 tablespoon Sichuan peppercorn powder

For the dipping sauce:
3 garlic cloves, minced
4 tablespoons rice vinegar
1/2 teaspoon sugar

Roast Salted Pork Belly Instructions

1. Prepare the pork belly:

• Use a fork to pierce the pork belly all over — this helps it absorb flavor faster and tenderizes the meat.
• Traditionally, salted pork is marinated for 3 to 5 days. This method shortens it to 1–3 days, depending on thickness.

2. Make the marinade:

• In a bowl, mix the garlic, salt, rice wine, five-spice powder, black pepper powder, and Sichuan peppercorn powder.
• (Optional: Lightly roast the spices beforehand for extra aroma.)
• Rub the marinade thoroughly over the pork belly, massaging it in well.
• Transfer the pork to a Ziploc bag and refrigerate to marinate for 1–3 days.

3. Prepare for roasting:

• Remove pork from the fridge and let sit at room temperature for 15 minutes.
• Scrape off excess marinade to avoid overly salty flavor.
• Line a roasting pan with foil. Place pork belly on a roasting rack if you prefer crispier skin. Without a rack, the pork will be juicier and more tender.

4. Roast the pork:

• Preheat oven to 400°F (204°C) and position a rack in the middle.
• Roast the pork for 40 minutes.
• Remove the pan, flip the pork, and roast for another 40 minutes.

5. Make the dipping sauce:

• While the pork roasts, combine minced garlic, rice vinegar, and sugar in a bowl. Mix well and set aside.

6. Rest and serve:

• Remove pork from the oven and let rest for 10 minutes.
• Slice into bite-size pieces and serve with the garlic vinegar dipping sauce.

Tips & notes

• Adjust salt level: Scraping off excess seasoning before roasting keeps the pork from becoming too salty.
• Crispy vs. tender: Use a roasting rack for crispier skin, or skip it for a softer, juicier texture.
• Other ways to cook: This salted pork can also be steamed, grilled, or stir-fried if you prefer not to roast.
• Resting time matters: Letting the pork rest before slicing helps retain its juices.