This Crispy Pork Trick Changed Everything

I’m showing you the only way I make pork belly now—and why I’m completely hooked. In this video, I’ll walk you through my reverse-sear method that guarantees crispy, golden crackling and juicy, tender meat every time. If you’ve ever ended up with rubbery skin or felt like pork belly was too risky to try, this changes everything. I’ll show you the marinade, the skin prep, and the exact steps that make it foolproof. This isn’t just a recipe—it’s a technique that’ll level up your cooking forever. Let’s make pork belly that actually crackles.
🍖 WET MARINADE (Meaty Side Only)
Mix together:
• 1 tbsp salt
• 1 tsp smoked paprika
• 1 tsp cumin
• 4 garlic cloves, grated or mashed
• 2 tbsp garlic paste
• 1 tbsp white pepper
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 50 ml white wine
• 1 tbsp dark soy sauce
• 1 tsp dark brown sugar
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🧼 SKIN PREP (Crispy Success Tips)
• Do not get marinade on the skin. Pat it totally dry with paper towels.
• After scoring, rub only a light layer of salt into the skin (this pulls out moisture).
• Fridge uncovered overnight after seasoning—this is key to drying out the skin.
• Before frying, wipe off any moisture and re-salt lightly if needed.
• You can stab the pork belly with a fork or the tip on the knife to hep cook fat