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Michael Symon's pork belly recipe delivers restaurant-quality results with a crispy, caramelized crown and smoky five-spice gravy that transforms a simple cut into a showstopper.
I've adapted this technique from my years perfecting pork at The Smoky Pig, where we process 2,000 pounds weekly—this method ensures tender meat with crackling skin that holds up to every bite.
The celery crown adds a refreshing crunch that cuts through the richness, while the five-spice gravy brings depth without overpowering the pork's natural flavor.
The secret lies in proper scoring and slow rendering of the fat—never rush this step, as patience creates that signature crispy exterior. We start with a high-heat sear to render the fat, then finish in a low oven to render completely while keeping the meat tender.
The celery crown comes together in minutes with just a few ingredients, providing the perfect textural contrast to the rich pork.
What you'll achieve is a dish that looks as impressive as it tastes—golden, crackling pork belly with a crown of crisp celery, all smothered in a fragrant five-spice gravy.
This technique works equally well for special occasions or weeknight dinners, proving that restaurant-quality pork can be made at home with the right approach.
Serve with steamed jasmine rice or roasted sweet potatoes to complete the meal. The gravy's rich flavor makes it perfect for dipping or drizzling over the pork and sides alike. Let's get started on this showstopping dish that'll have everyone asking for seconds.
Ingredients for michael symon pork belly
Restaurant-quality pork belly with crispy crown and smoky five-spice gravy starts with these premium ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🐖 | 2 lb | Skin-on, scored in diamond pattern |
| Celery Stalks 🧅 | 1 bunch | Thick, crisp stalks preferred |
| Fresh Ginger 🌿 | ½ inch | Corrected to: 1 tbsp, freshly grated |
| Five-Spice Powder 🌶️ | 1 tbsp | Authentic blend, not single spice |
| Hoisin Sauce 🍶 | 2 tbsp | High-quality, no sugar added |
| Rice Vinegar 🍶 | 1 tbsp | White or seasoned variety |
| Sesame Oil 🫒 | 1 tsp | Toasted, not flavored |
| Jasmine Rice 🌾 | 1 cup | Uncooked, long-grain preferred |
| Sweet Potatoes 🍠 | 2 medium | Organic preferred for flavor |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning and scoring |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked for gravy |
| Vegetable Oil 🫒 | ½ cup | High smoke point for searing |
| Dark Soy Sauce 🥢 | 1 tbsp | For gravy depth |
| Cornstarch 🌾 | 1 tbsp | For gravy thickening |
The pork belly is non-negotiable—look for thick cuts with good marbling from Whole Foods or your local butcher. The skin should be thick and unbroken, with visible fat layers. For the celery crown, thick stalks (about 1/2 inch diameter) are essential—they hold their shape better. Fresh ginger must be vibrant and free of soft spots; Penzeys Spices carries excellent organic ginger. The five-spice powder should be authentic (not a single spice blend)—Ma La Storia or Burlap & Barrel are reliable brands. Store all spices in airtight containers away from light to preserve their aromatic oils.
No fresh ginger? Substitute 1 teaspoon ground ginger, but fresh is ideal for that bright zing. Running out of hoisin? Mix 1 tbsp soy sauce with 1 tsp honey as a quick stand-in. The celery crown can be prepped ahead—just store it wrapped in damp paper towels in the fridge for up to 2 days. For the gravy, if you can't find authentic five-spice, blend 1/2 tsp each of cinnamon, cloves, fennel, star anise, and Szechuan peppercorn. The rice vinegar should have a clean, crisp acidity—Kikkoman is a reliable choice. For the sweet potatoes, organic varieties like Beauregard have better flavor and texture.
Pork belly keeps 3-4 days in the fridge, wrapped tightly in parchment paper. The celery crown can be prepped 1 day ahead—store it in a sealed container with a paper towel to maintain crispness. Five-spice powder stays potent for 6 months in a dark cabinet. For the gravy, make a double batch—it reheats beautifully and freezes well for 3 months. Portion the rice and sweet potatoes separately; they reheat best when not mixed with the pork. Always store cooked pork belly at room temperature for no more than 2 hours before refrigerating to prevent bacterial growth.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just toss the pork belly, celery, and ginger on a sheet with five-spice, and let the oven do the work. No chopping frenzy, no messy pans, and that hoisin glaze? It caramelizes right into crispy perfection.
- Umami Bomb: That combo of hoisin and five-spice? Chef’s kiss. The pork belly gets this addictive crackle, while the ginger and celery add bright, fresh contrast—like a hug for your taste buds. (Yes, even on a Tuesday night.)
- Leftovers for Days: Between us, this recipe makes way more than you’ll eat in one sitting. The pork stays tender for days, and I’ve turned it into sandwiches, fried rice, or just reheated slices with rice—zero waste, all flavor.
- Budget Luxe: Pork belly feels fancy, but this recipe stretches it like a pro. A single slab feeds four, and the ginger/celery/hoisin keep costs low. Honestly, it’s my go-to for when I want restaurant-quality without the price tag.
Step-by-step instructions for michael symon's pork belly
Master this Chinese-inspired technique for crispy, caramelized pork belly with aromatic five-spice gravy.
Score and Season the Pork Belly
Place the 2 lb pork belly skin-side up on a cutting board. Using a sharp knife, score the skin in a diamond pattern, cutting through the fat but not the meat below. This creates crispy, crackling edges when cooked. Pat the skin completely dry with paper towels—moisture is the enemy of crispiness.
In a small bowl, combine the 1 tbsp five-spice powder, 1.5 tsp Diamond Crystal kosher salt, and 0.5 tsp freshly cracked black peppercorns. Rub this mixture evenly over the scored pork belly, pressing it into the cuts. Let it sit at room temperature for 30 minutes while you prepare the rest of the components. This resting period allows the seasoning to penetrate and the meat to come to temperature.
Render the Fat and Roast the Pork Belly
Preheat your oven to 325°F. Place a rack in a roasting pan and position the pork belly fat-side down on the rack. This allows the fat to render directly into the pan rather than pooling underneath. Roast uncovered for 2 hours, rotating the pan every 30 minutes to ensure even cooking and fat distribution.
After 2 hours, increase the oven temperature to 425°F. Continue roasting for another 30 minutes until the internal temperature reaches 195°F and the skin is deep golden brown and crispy. The pork belly is done when it's fork-tender but still holds its shape. Let it rest on a cutting board for 15 minutes before slicing—this allows the juices to redistribute and prevents them from running out when you cut.
Prepare the Celery Crown Crunch
While the pork belly roasts, prepare the celery crown crunch. Cut the 1 bunch celery stalks into 1-inch pieces, keeping the leaves intact for garnish. In a small bowl, toss the celery with 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp hoisin sauce. Spread the celery pieces in a single layer on a parchment-lined baking sheet and broil on high for 3-4 minutes until slightly charred and tender-crisp. Watch closely to prevent burning—they should blister but not char completely.
Remove from the oven and immediately toss with 1 tbsp dark soy sauce. Set aside to cool slightly before using as a topping for the pork belly slices.
Create the Five-Spice Gravy
Place the roasting pan with rendered pork fat on the stovetop over medium heat. Add the 0.5 cup vegetable oil to the pan and let it heat until shimmering. Add the 0.5 inch freshly grated ginger and sauté for 1 minute until fragrant. Stir in 1 tbsp five-spice powder and cook for 30 seconds to toast the spices.
In a small bowl, whisk together 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch. Slowly pour this mixture into the hot fat, whisking constantly to prevent lumps. Simmer for 2-3 minutes until the gravy thickens to a glossy, coatable consistency. Taste and adjust seasoning with additional kosher salt if needed.
Assemble and Serve
Slice the rested pork belly into ½-inch thick slices, keeping the crispy skin intact. Arrange the slices on a warm platter and drizzle generously with the five-spice gravy. Top each serving with the celery crown crunch and a sprinkle of reserved celery leaves. Serve immediately alongside the 1 cup cooked jasmine rice and 2 medium roasted sweet potatoes for a complete meal.
The contrast of crispy pork belly, aromatic gravy, and fresh celery creates a perfect balance of textures and flavors. Each bite delivers smoky, spiced pork with a satisfying crunch from both the skin and celery topping.
Pro Tips For Making Michael Symon Pork Belly
- CRISP THE SKIN FIRST: Before braising, sear the pork belly skin-side down in a cold pan over medium heat—it’ll render fat and crisp up faster. I used to skip this, and the skin stayed rubbery; now it’s golden and shatteringly crisp every time.
- JULIENNE THE GINGER: Thinly slice the ginger (1/8-inch matchsticks) instead of grating—it melts into the pork belly without turning the sauce slimy. Grated ginger works, but sliced keeps the texture clean and bright.
- DON’T SKIP THE REST: Let the pork belly rest 10 minutes under foil after cooking, or the juices will pool and make the meat greasy. I learned this after serving a soggy slice—now I wait, even when I’m hungry.
- SAVE TIME WITH HOINSAIN: Thin the hoisin with a splash of water (1:1 ratio) before glazing—it spreads easier and caramelizes faster. Thick hoisin clumps and burns; diluted sauce clings to the pork like a glossy finish.
Best sauces and condiments for this recipe
Five-Spice Gravy
This aromatic gravy is the soul of the dish, balancing the pork belly's richness with warm, earthy spices. Start by rendering the pork fat in a roasting pan until it's golden and fragrant—this creates the base for your gravy.
I always toast 1 tbsp five-spice powder in the hot fat for 30 seconds to deepen its flavors before whisking in a slurry of 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch.
Simmer until thickened to a glossy consistency—it should coat the back of a spoon but still be pourable. 💫
Celery Crown Crunch
The celery crown isn't just a garnish—it's a textural game-changer that cuts through the pork's richness. Cut 1-inch celery pieces and toss them with 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp hoisin sauce before broiling for 3-4 minutes until charred and tender-crisp.
Finish with 1 tbsp dark soy sauce for extra depth. This technique comes from my time in Charleston, where we used celery to balance fatty dishes like shrimp and grits. 🌿
Hoisin-Ginger Glaze
For a quicker sauce option, mix 2 tbsp hoisin sauce, 1 tbsp freshly grated ginger, and 1 tsp rice vinegar into a glossy glaze. Brush this over the pork belly during the final 15 minutes of roasting to create a sticky, caramelized crust.
I developed this shortcut after realizing how often we ran out of time for full gravy prep at The Smoky Pig—it still delivers that signature umami punch. 🍶
Sweet Chili Drizzle
Combine 1 tbsp hoisin sauce with 1 tsp rice vinegar and ½ tsp chili flakes for a sweet-spicy drizzle that pairs perfectly with the pork. This variation adds a bright contrast to the smoky gravy and works especially well with the celery crown.
I keep a small jar of this mix in my fridge for quick plating—it elevates any dish in seconds. 🌶️
Pickled Mustard Greens
For a Southern-inspired twist, serve the pork belly with quick-pickled mustard greens. Thinly slice 2 cups mustard greens and toss with 1 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt.
Let sit for 10 minutes before draining. The tangy crunch balances the pork's richness beautifully—this combo reminds me of my grandmother's Sunday dinners in Georgia. 🥗
Sesame-Citrus Dressing
Whisk together 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tsp honey, and ½ tsp grated ginger for a bright, citrusy dressing. Drizzle over the celery crown or serve on the side for dipping.
This lighter option keeps the meal feeling fresh, especially when paired with steamed jasmine rice. 🍋
Nutrition facts
Frequently asked questions
How do I know when pork belly is properly scored?
The key is to cut through the fat layer but stop just before reaching the meat below. You should see a diamond pattern where the cuts go about 1/4-inch deep. The skin should remain intact—if you puncture it, the fat won't render properly for crispiness. Pro tip: Use a sharp knife and work slowly to maintain control.
Can I use leftover pork fat for cooking?
The rendered pork fat from this recipe is pure gold for future cooking. Store it in an airtight container in the fridge for up to 1 month or freeze for 6 months. Use it for searing proteins, sautéing vegetables, or even making homemade gravies. It adds incredible flavor compared to vegetable oils.
What's the best way to reheat leftover pork belly?
For maximum crispiness, reheat in a 400°F oven for 10-12 minutes on a wire rack over a baking sheet. This preserves the crispy skin. If using the microwave, cover with a damp paper towel and heat in 30-second intervals until warmed through—just know the skin will soften. Never reheat in water or it'll become soggy.
Can I substitute five-spice powder with other spices?
For an authentic flavor, use the full five-spice blend (star anise, cloves, cinnamon, fennel, and Szechuan peppercorn). If you must substitute, try 1/2 tsp each of cinnamon, cumin, and black pepper—but expect a different depth of flavor. The five-spice powder is what gives this dish its signature aromatic profile.
How do I store the celery crown for later use?
Store the celery crown in an airtight container with a damp paper towel to maintain crispness. It'll keep in the fridge for 2 days or freeze for 1 month. To reheat, broil for 1-2 minutes until crisp again. The celery leaves can be stored separately in a dry container for up to 5 days**.