Crispy Pork Belly – A Roaster Oven Recipe!

Prep Time
10 hours
Cook Time
5 hours


  • 10 lb pork belly, skin-on
  • 4 tbsp kosher salt
  • 2 tbsp white pepper
  • 2 tbsp five spice powder
  • 4 tbsp rice wine, plus 2 tsp as needed to form a paste
  • 4 tbsp white vinegar


1. Prep the Pork Belly:

  • Pat the pork belly dry and poke holes all over the skin without piercing the meat.
  • Make 1/2″ cuts on the meat side.

2. Season:

  • In a bowl, mix kosher salt, white pepper, five-spice powder, and rice wine.
  • Rub the mixture on the meat side of the pork belly.
  • Place the pork belly skin-side up on a wire rack over a baking sheet.
  • Refrigerate uncovered overnight.

3. Cook:

  • Preheat the Aroma roaster oven to 300°F.
  • Let the pork belly come to room temperature for 30 minutes.
  • Pat the skin dry again and wrap the pork belly in foil.
  • Brush white vinegar over the skin.
  • Place the pork belly in the roaster oven and slow roast for 4 hours.

4. Crisp the Skin:

  • Increase the oven temperature to 450°F.
  • Remove the pork from the foil and place it back in the oven, skin side up.
  • Roast for another hour.

5. Serve:

  • Let the pork belly rest for 15-20 minutes.
  • Slice and serve hot with your favorite dipping sauce or sides.