In a bowl, toss pork with soy sauce, honey, and five-spice. Let marinate 15–30 mins (or up to 2 hours).
3. Roast Low & Slow
Preheat oven to 300°F (150°C).
Arrange pork on a wire rack over a baking sheet (fat will drip away).
Roast 45–60 minutes, until fat is rendered and meat is tender.
4. Crisp It Up
Increase oven to 425°F (220°C) or use air fryer at 400°F for 5–8 minutes.
Roast/fry until skin is deep golden and crackling-crisp.
Blot with paper towels to remove excess oil.
5. Serve Hot
Sprinkle with green onions or sesame seeds.
Optional: Drizzle with chili oil or hoisin glaze.
Serving Suggestions
🍚 Over rice: With steamed jasmine rice, pickled veggies, and fried egg
🥢 As appetizers: With sweet chili dipping sauce
🥗 In salads: On top of Asian slaw or noodle bowls
🍺 With drinks: Cold beer, soju, or sparkling water with lime
Make-Ahead & Storage Tips
Fridge: Keeps up to 4 days—reheat in air fryer or oven to restore crispness (microwave makes skin chewy).
Freeze: Freeze cooked bites up to 1 month; reheat in oven.
Prep ahead: Dry-brine and marinate morning-of.
Frequently Asked Questions
Q: No pork belly?
A: Use thick-cut bacon—but it won’t have the same meat-to-fat ratio.
Q: Can I skip the dry-brine?
A: Yes—but skin won’t be as crisp. Pat extra dry and extend high-heat time.
Q: Want less sweet?
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