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This Costco pork belly strips recipe delivers the perfect balance of crispy, caramelized edges and tender, five-spice-infused meat that’ll have everyone asking for seconds. 🔥 After years of perfecting pork belly techniques in my Atlanta kitchen, I’ve cracked the code for achieving that coveted contrast—crunchy bark with a melt-in-your-mouth center—without the fuss.
The secret lies in a high-heat roast followed by a precise resting time, ensuring every bite is restaurant-quality.
The process starts with a simple yet effective marinade—just five-spice powder, honey, and a touch of soy sauce—that penetrates the meat while adding depth. You’ll work with the thick-cut strips from Costco, which are ideal for achieving that signature crackling texture.
The key is patience: low-and-slow cooking builds flavor, while the final high-heat sear locks in moisture and creates the crispy exterior we all crave. Trust me, this isn’t your average pork belly recipe—it’s a game-changer for weeknight dinners or special occasions.
By the time you’re done, you’ll have golden, shatteringly crisp pork belly strips with a fragrant five-spice core that pairs beautifully with anything from steamed jasmine rice to a simple arugula salad.
The aroma alone will fill your home with warmth, and the first bite will be worth every minute of the process. Serve with a chilled glass of Riesling or a cold beer to cut through the richness—this dish deserves a celebration.
Whether you’re feeding a crowd or treating yourself to a solo indulgence, this recipe scales effortlessly. The leftovers reheat beautifully, making it perfect for meal prep or gifting. Here’s everything you need to transform Costco’s pork belly into a showstopper that’ll impress even the most discerning guests.
Ingredients for costco pork belly strips
Six ingredients transform Costco's pork belly into crispy, five-spice perfection—crunchy bark meets tender core.
| Ingredient | Amount | Notes |
|---|---|---|
| Costco Pork Belly Strips 🥓 | 4 lb | Thick-cut, skin-on preferred |
| Five-Spice Powder 🌶️ | 2 tbsp | Authentic Chinese blend |
| Honey 🍯 | ¼ cup | Wildflower preferred |
| Light Soy Sauce 🍶 | 1 tbsp | Kikkoman or similar |
| Brown Sugar 🍚 | 2 tbsp | Packed measurement |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Ginger Root 🌿 | 1 tbsp | Freshly grated |
| Vegetable Oil 🫒 | ½ cup | High smoke point |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tbsp | For seasoning |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Jasmine Rice 🌾 | 3 cups | Uncooked, for serving |
| Sesame Oil 🫒 | 1 tbsp | For finishing |
The pork belly matters most—Costco's thick-cut strips are ideal for that coveted crackling texture. Grab the skin-on version if available; it crisps beautifully. For the five-spice powder, Penzeys or Spicewalla have authentic blends—avoid the generic supermarket kind. Honey should be wildflower or clover for depth, not that overly processed store brand. If you can't find jasmine rice, long-grain white rice works, but the aroma is worth the hunt at Trader Joe's or an Asian market. The garlic and ginger? Fresh is non-negotiable here—they make all the difference in flavor.
No five-spice powder? Mix 1 tsp each cinnamon, star anise, fennel, clove, and Szechuan peppercorn—it's the same thing. Running short on honey? Maple syrup at half the amount works in a pinch. The sesame oil can be swapped for toasted sesame seeds if you prefer texture over drizzle. For the soy sauce, tamari works too if you're gluten-free. The brown sugar? Turbinado sugar adds a nice crunch if you're feeling fancy. And if you're worried about the pork belly being too fatty? Pat it dry with paper towels before marinating—it makes all the difference in crispiness.
Marinate the pork for at least 4 hours—overnight is even better. Store the raw marinade in the fridge for up to 3 days. Once cooked, these strips reheat beautifully—200°F oven for 10 minutes is perfect. For meal prep, portion into airtight containers with a paper towel on top to absorb moisture. The crispiness fades after 2 days, so eat fresh or freeze for up to 3 months. The rice? Cook it ahead and keep warm in a rice cooker—it pairs perfectly with the pork's richness.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes. Just toss those Costco pork belly strips on a sheet pan, mix the five-spice powder, honey, and soy sauce right into the pan, and let the oven do the work—no flipping, no fuss.
- Sweet-Savory Crunch: That caramelized crust? Absolute perfection. The brown sugar and honey create this glossy, crackly exterior while the five-spice powder adds warmth—like a cross between a char siu and a candy-coated snack.
- Meal Prep MVP: I make a double batch on Sundays because it reheats like a dream. Cold slices in sandwiches? Yes. Stir-fried with rice? Even better. The strips stay tender, and the flavor only gets deeper the next day.
- Budget Bulk Wins: Costco pork belly is already a steal, and this recipe stretches it further. A single package feeds my family for days—breakfast wraps, lunch bowls, or late-night cravings—without breaking the bank. Plus, the leftovers taste just as good as day one.
Step-by-step instructions for crispy pork belly strips
Here's how to transform Costco's pork belly into irresistible, five-spice perfumed bites with a shatteringly crisp exterior.
🔥 Step 1: Cure the Pork Belly for Maximum Flavor
In a large mixing bowl, combine the 2 tbsp Five-Spice Powder, 1.5 tbsp Diamond Crystal Kosher Salt, 1 tsp freshly cracked Black Peppercorns, 2 tbsp Brown Sugar, 6 minced Garlic Cloves, and 1 tbsp freshly grated Ginger Root. Mix thoroughly until the spices form a fine, even coating.
Pat the 4 lb Costco Pork Belly Strips completely dry with paper towels—this is non-negotiable for crispy bark. Rub the spice mixture all over the pork, pressing firmly so it adheres to every crevice. Let it sit uncovered in the refrigerator for 24 hours, flipping halfway through. This curing process develops deep flavor and ensures the pork stays juicy during cooking.
🍳 Step 2: Render Fat and Develop Crispy Bark
Preheat your oven to 250°F and line a baking sheet with heavy-duty aluminum foil. Arrange the pork belly strips in a single layer on the foil, skin-side up. Place the baking sheet on the middle rack and cook for 1 hour—this slow start renders fat without burning.
After 1 hour, crank the oven to 425°F and continue roasting for another 30-40 minutes until the skin is deep golden brown and crispy enough to shatter. Here's the thing—don't walk away. The moment the skin turns mahogany and pulls away from the meat, it's ready. If it sticks, add a splash of water to the pan and return to the oven for 5 more minutes.
🥘 Step 3: Glaze with Honey-Soy Mixture
While the pork belly roasts, whisk together 0.25 cup Honey, 1 tbsp Light Soy Sauce, and 1 tbsp Sesame Oil in a small bowl. The mixture should be smooth—strain it if any ginger bits remain.
Once the pork belly is crispy, brush the honey-soy glaze evenly over the skin-side. Return it to the oven for 5-7 minutes until the glaze caramelizes slightly. Watch carefully—it burns faster than you'd expect. The glaze should be sticky but not raw. Remove from the oven and let rest for 10 minutes before slicing—this prevents the meat from falling apart.
⏰ Step 4: Cook the Jasmine Rice
While the pork belly rests, prepare the 3 cups Jasmine Rice according to package instructions. I like to use a 1:1.5 rice-to-water ratio and bring it to a boil, then simmer covered for 15 minutes off heat. Fluff with a fork before serving.
Real talk: The rice should be perfectly tender with a slight bite—jasmine rice has a delicate floral aroma that pairs beautifully with the five-spice pork. Don't overcook it or you'll lose that signature texture. Keep it warm in a covered pot until ready to serve.
🍽️ Step 5: Serve with Confidence
Slice the pork belly into ½-inch thick strips against the grain for maximum tenderness. The exterior should crackle with every bite, while the interior remains juicy and infused with the five-spice aroma. Arrange the slices over the jasmine rice and drizzle with any remaining glaze from the pan.
Here's the moment that matters: The contrast between the crispy exterior and the melt-in-your-mouth interior should be dramatic. Each bite delivers layers of sweetness from the honey, umami from the soy sauce, and that signature five-spice warmth that lingers. Serve immediately while the pork is at its peak—this dish doesn't wait.
Pro Tips For Making Costco Pork Belly Strips
- Trim the Fat First: Costco pork belly strips come with a thick fat cap—slice it off before cooking. I learned this the hard way when my first batch rendered oil everywhere like a grease volcano. Use a sharp knife and cut just below the lean meat; it crisps better and won’t overwhelm the five-spice flavor.
- Start Hot, Finish Slow: Sear the strips in a screaming-hot pan for 2 minutes per side—you want that fat sizzling like a rock concert. Then drop the heat to medium-low and let them cook through (about 10-12 minutes total). Rushing the sear makes the meat tough; dragging out the finish keeps it juicy.
- Whisk the Glaze: Don’t just dump honey, soy, and brown sugar on top—whisk them into a smooth paste first. I used to glob it on, and the sugar would burn before the pork cooked through. Mix equal parts honey and soy, then stir in 1 tablespoon brown sugar per cup of liquid. Brush it on in thin layers.
- Rest Before Slicing: Pile the cooked strips on a plate, tent with foil, and let them sit for 5 minutes. Cutting into pork belly too soon sends all the rendered fat and juices everywhere—your knife will slip, and your kitchen floor will regret it. Use this time to toss a quick salad or chop veggies.
Creative variations of these flavors
Asian-Inspired Stir-Fry
Transform your pork belly strips into a quick stir-fry by slicing them thinly against the grain after cooking. Toss with 1 tbsp oyster sauce, 1 tbsp hoisin, 1 tsp grated fresh ginger, and 2 minced garlic cloves.
Stir-fry in 1 tbsp sesame oil over high heat for 2-3 minutes until heated through. Serve over steamed bok choy or rice noodles for a restaurant-quality meal in under 15 minutes. 🌶️
BBQ Pulled Pork
Shred the cooked pork belly strips and mix with ½ cup BBQ sauce (I love Sweet Baby Ray's Original). Add 1 tbsp apple cider vinegar and ½ tsp smoked paprika for depth. Simmer on low heat for 10 minutes to meld flavors.
Pile onto toasted brioche buns with coleslaw for a Southern-inspired twist. This version is perfect for sandwiches or tacos—just add pickled jalapeños for heat. 🔥
Breakfast Hash
Cube the pork belly strips and crisp them again in a skillet with 2 tbsp butter and 1 tbsp bacon fat. Add 1 diced potato, ½ diced onion, and 1 cup sautéed kale until potatoes are tender.
Top with a fried egg and sprinkle with flaky sea salt. This hearty breakfast keeps you full for hours and is a great way to use leftovers. Serve with hot sauce for a spicy kick. 🍳
Global Fusion Bowls
Create a Mediterranean-inspired bowl by serving the pork belly strips over quinoa with roasted cherry tomatoes, kalamata olives, and feta cheese. Drizzle with lemon-olive oil dressing and sprinkle with oregano.
For a Mexican twist, serve with cilantro-lime rice, black beans, and avocado—add lime wedges for brightness. These bowls are customizable and perfect for meal prep. 🌎
Crispy Pork Belly Tacos
Slice the pork belly into ¼-inch strips and warm in a skillet with 1 tbsp lard until crispy. Serve on corn tortillas with pickled red onions, avocado slices, and cotija cheese.
Drizzle with crema and sprinkle with cilantro. For extra heat, add sliced jalapeños. These tacos are a crowd-pleaser and ready in 10 minutes with pre-cooked pork. 🌮
Sweet and Savory Glaze
For a dessert-worthy twist, brush the cooked pork belly strips with a glaze of 2 tbsp honey, 1 tbsp soy sauce, and ½ tsp cinnamon. Broil for 2-3 minutes until caramelized.
Serve with coconut rice pudding or mango slices for a sweet-savory contrast. This fusion dish is unexpected but absolutely delicious—great for surprising guests. 🍯
Nutrition facts
Frequently asked questions
Can I substitute Costco pork belly with another cut?
While Costco's thick-cut pork belly strips are ideal for this recipe, you can use whole pork belly or pork shoulder as alternatives. For whole pork belly, score the fat in a crosshatch pattern and roast it skin-side down first to render fat. Pork shoulder needs longer cooking (3-4 hours) to become tender. Just remember—thinner cuts won't develop that signature crispy bark as effectively.
How do I prevent the pork belly from sticking to the pan?
Start by patting the pork belly completely dry with paper towels—this removes excess moisture that causes sticking. Use a baking sheet lined with heavy-duty aluminum foil for easy removal. If it starts to stick during roasting, add a splash of vegetable oil to the pan and return to the oven for 5 more minutes. A hot oven (425°F) and proper prep are your best friends here.
What's the best way to reheat leftover pork belly strips?
Reheat leftovers in a 200°F oven for 10-15 minutes on a wire rack to maintain crispiness. For a quick fix, use a skillet over medium heat with a splash of water to steam and crisp simultaneously. Avoid microwaving—it turns the pork belly soggy. Store in an airtight container with a paper towel to absorb moisture.
Can I make this recipe in an air fryer?
Preheat your air fryer to 375°F and cook the pork belly strips for 12-15 minutes, flipping halfway. For extra crispiness, spray with a light coating of oil before air frying. The air fryer works best for smaller batches—don't overcrowd the basket. The five-spice marinade still works perfectly, and you'll get that coveted texture without an oven.
What if I don't have five-spice powder?
No problem! Mix 1 tsp each of cinnamon, star anise, fennel seeds, cloves, and Szechuan peppercorns for a DIY five-spice blend. If you're missing some ingredients, 1 tsp each of cinnamon and ginger plus ½ tsp black pepper makes a decent substitute. The key is balancing sweet, spicy, and aromatic notes—experiment until you find what works for your taste.