Crispy Pork Belly Recipe, Orange Soy and Chili Pepper Braised
Prep time
Cook time
Total time
There are two things that make this recipe sing - the crispy top fat and the savory, mildly spicy, slightly sweet broth. Get those right and you've got a dish that will find a permanent place in the family cookbook.
Recipe type: Appetizer, Hors d'oeuvre, Entree, Lunch, Dinner, Accompaniment
Cuisine: Southern, Asian, Americana
Serves: Serves 2-4
  • 2-3 lbs pork belly
  • 1 tbsp sesame oil
  • 2 cups chicken stock
  • ⅔ cup orange juice
  • 1 tbsp brown sugar
  • 2 tbsp minced garlic
  • 1 tbsp grated ginger
  • 2 tbsp minced shallot
  • 2 tbsp soy sauce
  • 6 whole red chili peppers (Thai or similar)
  • 1 tbsp kosher salt, plus add'l to taste
  • black pepper to taste
  1. Dry (with paper towels) and score the top layer of fat on the pork belly with crossing diagonals forming approximately ½" diamonds.
  2. Rub 1 tbsp salt (or to taste) into score marks and on all surfaces of pork belly. Apply fresh ground on top of pork belly to taste. Allow to rest in refrigerator for 2-4 hours.
  3. Heat oven to 220ºF.
  4. In a heavy dutch oven, over medium-high heat, heat sesame oil and brown the pork belly on all sides. Remove from heat and set aside.
  5. Add in garlic, ginger and shallot and cook until aroma begins to release, approximately 1-2 minutes.
  6. Add chicken stock to deglaze, orange juice, brown sugar, soy sauce and salt and pepper to taste. Bring to a boil. Taste and adjust seasonings as desired (This broth will be reduced for serving, so flavors will be more concentrated at finish).
  7. Add pork belly and allow to simmer in hot broth for about 5 minutes.
  8. Cover and place into oven . Allow to braise 3-6 hours, checking and basting periodically until desired level of tenderness is achieved (tender but not falling apart).
  9. Increase oven temp to 425ºF and remove lid for 15-20 minutes, or until top of pork belly has achieved a golden, crispy texture.
  10. Remove pork belly from braising liquid. Place dutch oven on stove top and reduce braising liquid to desired consistency (approximately 1 1-2 cups of broth left after reducing).
  11. Cut pork belly into serving portions, serve in bowl, with reduced broth and sauteed vegetables of choice. Enjoy, and Cheers, my friends!
Recipe by The Foodie Whisperer at