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Copperwood Crispy Pork Belly 3 Ways

Prep Time20 minutes
Cook Time2 hours 15 minutes
Servings: 4

Ingredients

Crispy Pork Belly

  • 2.5 lbs pork belly skin on
  • 1 tbsp salt plus more for skin
  • 1 tsp baking powder optional, for ultra-crisp skin
  • 1 tbsp white vinegar or rice vinegar
  • 1 tsp allspice pimento
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • ½ tsp five spice
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar

For the Pork Belly Fried Rice

  • 1 ½ cups crispy pork belly diced
  • 3 cups day-old cooked jasmine rice
  • 2 eggs beaten
  • 2 cloves garlic minced
  • ½ onion diced
  • 1 small carrot finely diced
  • ½ cup frozen peas
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce optional
  • 1 tsp sesame oil
  • Salt & pepper to taste
  • Scallions & red chili for garnish

For the Pork Belly Ramen

  • 1 –1.5 cups crispy pork belly sliced into strips
  • 2 packs fresh ramen noodles or instant ramen without seasoning
  • 4 cups chicken or pork broth
  • 2 tbsp soy sauce
  • 1 tbsp white miso paste or mushroom seasoning
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 1 clove garlic grated
  • 1 tsp grated ginger
  • 2 boiled eggs soft or medium
  • Toppings: sautéed bok choy scallions, carrots, mushrooms, sesame seeds

Instructions

Crispy Pork Belly

  • Score pork belly skin without cutting into the meat.
  • Season meat side with soy sauce, garlic powder, black pepper, allspice, and brown sugar.
  • Pat skin dry, rub with vinegar, then salt (and baking powder if using).
  • Place skin-side up on a rack over a tray and refrigerate uncovered overnight.
  • Preheat oven to 300°F (150°C) and wipe excess salt off the skin.
  • Roast pork skin-side up for 90 minutes.
  • Increase oven to 425°F (220°C) and roast 25–30 mins until skin is puffed and crisp.
  • If needed, broil for 3–5 mins to blister skin.
  • Rest for 10–15 mins before slicing with a serrated knife.
  • (Optional) For glazed version, brush a honey-soy-ginger-hot sauce mix on the meat (not skin) in the last 10 mins.

Pork Belly Fried Rice

  • In a wok or large pan, scramble the eggs in oil and set aside.
  • Add garlic and onion to the same pan. Cook until fragrant.
  • Stir in the diced pork belly and let it crisp up again slightly.
  • Add carrots, peas, and then toss in the rice. Break up any clumps.
  • Add soy sauce, oyster sauce, sesame oil, salt, and pepper.
  • Mix in scrambled eggs. Garnish with scallions and fresh chili.

Pork Belly Ramen

  • In a pot, combine broth, soy sauce, miso, sesame oil, vinegar, garlic, and ginger. Simmer for 15–20 minutes.
  • Cook noodles separately as per package instructions. Set aside.
  • Pan-sear the pork belly briefly until hot and extra crispy.
  • Divide noodles into bowls, pour over hot broth, then top with pork belly slices, halved eggs, and chosen toppings.