Redbloom chili crisp crispy pork belly

Redbloom Pork Belly Recipe


Savor the deep, rich flavors of this Redbloom Pork Belly recipe, a culinary delight that combines the aromatic essence of Asian spices with a crispy, puffed-up skin that's utterly irresistible. This dish requires patience and precision, but the results are well worth the effort, making it a perfect centerpiece for a special meal.

Quick Overview

  • Cooking Time: 2 days 1 hour 10 minutes
  • Calories: 400 per serving
  • Servings: 4


  • 2.5 lb pork belly, skin-on
  • 1 tbsp kosher salt (for the marinade)
  • 1/2 tbsp white pepper
  • 1/2 tbsp five spice powder
  • 1 tbsp Redbloom chili oil
  • 1 tbsp + 2 tsp shaoxing wine (as needed to form a paste)
  • 1 cup kosher salt (for the crust)
  • 1 egg white, beaten
  • 1 tbsp white vinegar

Kitchen Tools Needed

  • Foil
  • Baking sheet
  • Small bowl
  • Brush
  • Knife
  • Refrigerator


Preparing the Pork Belly

  1. Dry and Poke the Skin: Pat the skin of the pork belly dry with paper towels. Using a sharp tool, carefully poke tiny holes all across the skin to help render the fat and achieve a crispy texture.

  2. Marinating the Meat: Flip the pork belly to the meat side and use a knife to make 1/2" deep cuts across. In a small bowl, mix together 1 tablespoon kosher salt, white pepper, five spice powder, Redbloom chili oil, and shaoxing wine to create a paste. Rub this paste thoroughly on the meat side of the pork belly, avoiding the skin.

  3. Drying the Pork: Wrap the edges of the pork belly with foil, forming a boat-like shape that leaves the skin exposed. Refrigerate for 24 to 48 hours to dry out the skin. The longer it dries, the crispier the skin will become.

Cooking the Pork Belly

  1. Salt Crusting the Skin: Preheat your oven to 300°F (150°C). Mix the cup of kosher salt with the beaten egg white. Brush the dried pork belly skin with white vinegar, then apply an even layer of the salt and egg white mixture over the skin.

  2. Initial Baking: Place the pork belly on a baking sheet and bake for 30 minutes. This initial baking helps to start the crisping process of the skin.

  3. Remove Salt Crust and Finish Baking: After 30 minutes, remove the pork belly from the oven. Carefully take off the salt crust and brush off any excess. Poke additional holes in the skin if it has softened. Increase the oven temperature to 450°F (230°C). Return the pork belly to the oven and bake for another 30-45 minutes, or until the skin is fully puffed and crisp. Broil for a few minutes if additional crisping is needed.


This Redbloom Pork Belly is a stunning dish that balances the soft, flavorful meat with a crackling, crispy skin. Serve it hot, and watch it become the star of your dining table. Its spicy, aromatic flavors and satisfying textures make every bite a celebration.

Enjoy your delicious creation!

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