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Thai Crispy Pork Belly
Pork belly with shatteringly crisp crackling, eaten with sticky rice and a fiery dipping sauce — Thai-Chinese street favourite.
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24 hrPrep🔥
1 hr 30 minCook🍽️
4Serves📊
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Ingredients
- 1.2kg pork belly, skin scored
- 2 tbsp salt
- 1 tbsp baking powder
- For dip: 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp palm sugar, 3 chillies, 2 garlic cloves, 1 tbsp coriander
Instructions
- Score the skin deeply but not into the meat.
- Mix salt and baking powder; rub all over the skin.
- Refrigerate uncovered overnight to dry the skin.
- Brush off the salt mix.
- Place on a rack at 200C for 30 min, then 240C for 30-40 min more until skin is shattering-crisp.
- Mix the dip ingredients.
- Chop the pork; eat with sticky rice and dip.
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Tara’s tips
- Drying the skin overnight is non-negotiable for crackling.
- Don't pierce the meat below the skin.
Serving suggestions
- Eat with sticky rice.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why baking powder?
Reacts with skin to give the extra-crispy crackle.
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