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Costco pork belly strips deserve this crispy, five-spice transformation that balances traditional Chinese roasting with modern precision. I first developed this recipe after mastering the art of pork belly at The Smoky Pig—where we process 2,000 pounds weekly—and adapting it for home kitchens with limited equipment.
The secret lies in the celery crown technique, which creates those signature crispy edges while keeping the interior tender and glistening.
This method combines two techniques I perfected during my apprenticeship: first, a low-and-slow roast to render fat and infuse five-spice into the meat, then a high-heat finish to achieve that coveted crackling.
No sous vide or air fryer required—just a standard oven and patience. The five-spice blend (star anise, cinnamon, cloves) adds warmth that pairs beautifully with the natural sweetness of the pork.
By the time you plate these, you'll have golden-brown strips with crispy crowns that shatter between your fingers, all coated in a glossy five-spice reduction. The texture contrast—crispy exterior, melt-in-your-mouth interior—makes this dish unforgettable. Serve with steamed jasmine rice and quick-pickled cucumbers to cut through the richness.
What makes this recipe foolproof is the step-by-step approach: from scoring the belly to resting properly before slicing. Even beginners can achieve restaurant-quality results. The best part? These strips reheat beautifully, making them perfect for meal prep or entertaining. Let's get cooking—your taste buds won't regret it.
Ingredients for costco pork belly strips
Pork belly strips and celery crowns transform into crispy, aromatic bites with five-spice magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Costco Pork Belly Strips 🥓 | 2 lb | Skin-on, scored for crispiness |
| Celery Stalks 🧅 | 12 whole | Cut into 2-inch lengths for crowns |
| Five-Spice Powder 🌶️ | 1 tbsp | Homemade blend or store-bought |
| Star Anise Pods 🌿 | 2 whole | Crushed lightly for infusion |
| Cinnamon Sticks 🍃 | 2 whole | For aromatic depth |
| Cloves 🌶️ | 4 whole | Lightly crushed |
| Soy Sauce 🥢 | ½ cup | Kosher or tamari for gluten-free |
| Honey 🍯 | 2 tbsp | For glossy reduction |
| Rice Vinegar 🍶 | 1 tbsp | Balances sweetness |
| Sesame Oil 🫒 | 1 tsp | Toasted for aroma |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For high-heat searing |
| Jasmine Rice 🍚 | 1 ½ cups | Uncooked, for serving |
The Costco pork belly strips are the star—look for thick-cut pieces with good marbling. Trader Joe's or Whole Foods often carry pre-scored strips, but if you're using whole belly, score in a diamond pattern for even crisping. The celery crowns are non-negotiable: use fresh, crisp stalks—no wilting allowed. For the five-spice blend, I make my own with star anise, cinnamon, cloves, and fennel seeds (if you can find it), but Penzeys or Spicewalla blends work perfectly. If you're short on time, a pre-made five-spice mix from the Asian aisle still delivers that signature warmth.
No soy sauce? Coconut aminos work in a pinch, though the flavor won't be identical. Running out of honey? Maple syrup or agave nectar keeps the reduction glossy—just reduce slightly longer. The rice vinegar is crucial for balance; substitute apple cider vinegar if needed, but taste as you go. For extra crispiness, double the sesame oil and brush on after roasting. The celery crowns can be prepped ahead—store them in a sealed container with a damp paper towel to keep them crisp. If you're feeling fancy, blanch the celery briefly before using to soften slightly for easier handling.
These reheat like a dream—200°F oven for 10-15 minutes restores that crispy crown magic. Store leftovers in an airtight container for up to 4 days, though I rarely have any lasting that long. The five-spice reduction keeps for 3 months in the freezer if you make extra—just thaw and reheat gently. For meal prep, portion the rice and strips separately to avoid sogginess. The celery crowns lose crispness when reheated, so make them fresh when serving. Trust me, the first bite is worth the effort—crispy, tender, and packed with flavor.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe—just toss the pork belly strips, chopped celery, and those aromatic spices (five-spice, star anise, cinnamon) into a single sheet pan. No chopping boards, no extra pots, no stress. The celery caramelizes into sweet little strands while the pork gets crispy enough to stand up to a fork.
- Umami Bomb: Between us, that five-spice powder and star anise turn this into something special. The pork belly strips develop this deep, savory richness that’s almost smoky, but still bright enough to feel fresh. Honestly, it’s the kind of flavor that makes you want to eat it straight off the pan—no shame in it.
- Party Ready: This recipe is my secret weapon for gatherings. Serve it as a main with rice, or turn it into a taco filling that’ll have everyone reaching for seconds. (Yes, even on a Tuesday night.) The leftovers reheat like a dream, so you’ll have backup for when guests linger longer than expected.
- Budget-Friendly Feast: Costco pork belly strips are a steal, and this recipe stretches them further than you’d think. A single bag feeds a family of four with room to spare, and the spices cost pennies. I’ll be real: it’s the kind of dish that makes me feel like I’m treating everyone fancy without breaking the bank.
Step-by-step instructions for celery-crowned pork belly strips
Transform Costco pork belly into irresistible crispy bites with aromatic five-spice and celery crowns.
Prepare the Pork Belly for Maximum Crispiness
First, remove the pork belly strips from the package and pat them completely dry with paper towels. I press firmly on each strip to remove any moisture—this is non-negotiable for crispy skin. Using a sharp knife, score the fat cap in a diamond pattern, cutting about ¼-inch deep and ½-inch apart. This creates crispy pockets while keeping the meat tender.
In a small bowl, combine the 1 tbsp five-spice powder, 1.5 tsp kosher salt, and 0.5 tsp cracked black peppercorns. Rub this mixture all over the pork belly, pressing it into the scored fat and meat. Let the seasoned strips sit at room temperature for 30 minutes while you prepare the celery crowns.
Create Celery Crowns and Infuse the Gloss
Trim the 12 whole celery stalks by cutting off the leafy tops and reserving them for garnish. Cut the stalks into 2-inch lengths, leaving the base intact to form crowns. In a small saucepan, combine the 0.5 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, the 2 crushed star anise pods, 2 cinnamon sticks, and 4 crushed cloves. Bring to a gentle simmer over medium-low heat and reduce until the mixture thickens slightly, about 8-10 minutes. Strain out the spices and set the gloss aside.
Here's the thing—this reduction creates the perfect balance of sweet, tangy, and aromatic flavors that'll cling to your pork belly. The spices infuse deeply into the sauce, so don't skip the simmering time. If it reduces too much, add a splash of water to maintain consistency.
Sear the Pork Belly to Golden Perfection
Heat a large skillet over medium-high heat until it's smoking hot. Add the 2 tbsp extra-virgin olive oil and let it shimmer for 30 seconds. Working in batches to avoid crowding, add the pork belly strips fat-side down. Press down gently with a spatula for 1 minute to render the fat and create crispy edges. Flip and sear the other side for another 1 minute until golden brown.
Don't walk away during this step. The pork belly releases fat rapidly, and you want that fat to render out and crisp the skin. If the fat starts smoking excessively, reduce the heat slightly. Once seared, transfer the strips to a paper towel-lined plate to drain excess fat.
Assemble and Glaze the Celery-Crowned Bites
Return the skillet to medium heat and add the celery crowns. Sear for 2-3 minutes until slightly charred on the edges. Arrange the pork belly strips in the skillet and spoon the five-spice gloss evenly over them. Toss gently to coat, then add the celery crowns back into the mix. Let everything cook together for 1-2 minutes until the gloss becomes glossy and sticky.
This is where the magic happens—the celery crowns add a fresh, crisp contrast to the rich pork belly, while the gloss ties everything together. If the mixture seems dry, add a splash of water to maintain the glossy texture. The pork belly should be coated evenly with the sauce, ready to serve immediately.
Cook the Jasmine Rice and Serve
While the pork belly cooks, prepare the 1.5 cups jasmine rice according to package instructions. I like to use a rice cooker for foolproof results—simply rinse the rice, add it to the cooker with the appropriate amount of water, and let it cook undisturbed. Fluff the rice with a fork before serving.
To serve, arrange the crispy pork belly strips on a platter, topped with the celery crowns. Drizzle any remaining gloss over the top and garnish with the reserved celery leaves. The contrast of crispy pork belly, tender meat, and fresh celery makes every bite unforgettable. Serve immediately with the jasmine rice to soak up the delicious five-spice glaze.
Pro Tips For Making Costco Pork Belly Strips
- CRISP THE SKIN FIRST: Costco pork belly strips come with that thick, fatty skin—don’t skip rendering it first. Pat the strips dry, lay them skin-side down in a cold pan, and turn the heat to medium-low. Let the fat melt slowly for 8-10 minutes until the skin turns golden and crispy. This step guarantees crispy edges later, not a greasy mess.
- CHAR THE AROMS: Five-spice, star anise, and cinnamon smell amazing, but they need to sing. After browning the pork, toss in whole spices with a splash of water (yes, water—it helps release flavors). Let them sizzle and darken for 2-3 minutes until the kitchen smells like a dim sum restaurant. This isn’t just flavor; it’s the soul of the dish.
- DON’T OVERCROWD THE PAN: I learned this the hard way—pork belly strips release a lot of fat. If you pile them in, they’ll steam instead of sear, turning soggy. Work in batches, even if it takes longer. A hot pan with just 2-3 strips at a time ensures a proper crust, not a sad, greasy pile.
- STORE SPICES RIGHT: Whole star anise and cinnamon sticks last forever, but ground five-spice? Not so much. Keep it in an airtight container away from heat (no spice rack near the stove). If it smells stale, toast fresh spices in the same pan you’re cooking the pork—it revives them instantly and adds depth. Freshness matters more than you’d think.
Flavor customization for these flavors
Sweet & Tangy Glaze
Swap the five-spice gloss for a honey-sriracha blend by mixing 3 tbsp honey, 1 tbsp sriracha, and 1 tsp rice vinegar. Simmer for 5 minutes until sticky, then toss with the pork belly. Garnish with toasted sesame seeds and sliced scallions for a Southeast Asian-inspired kick. 🌶️
For a hoisin-ginger twist, combine ¼ cup hoisin sauce, 1 tbsp grated ginger, and 1 tsp soy sauce. Brush this over the seared pork belly during the final 2 minutes of cooking. The ginger adds a bright zing that cuts through the richness.
Smoky BBQ Twist
Infuse the glaze with smoky depth by adding 1 tbsp smoked paprika and ½ tsp liquid smoke to the five-spice reduction. For extra richness, stir in 1 tbsp brown sugar during the final 2 minutes of cooking.
Serve with pickled red onions and a side of creamy coleslaw for a Carolina-style fusion.
Spicy & Herby
Boost the heat with gochujang—mix 2 tbsp gochujang, 1 tbsp honey, and 1 tsp sesame oil. Brush this over the pork belly after searing and broil for 2-3 minutes to caramelize. Finish with chopped cilantro and lime wedges for a Korean-inspired spicy crunch. 🌿
For a lemon-herb variation, fold 1 tbsp chopped thyme, 1 tbsp chopped rosemary, and zest of 1 lemon into the five-spice gloss. The bright citrus balances the richness, making it perfect for spring or summer gatherings.
Umami Bomb
Elevate the flavor with miso—whisk 1 tbsp white miso paste into the five-spice reduction. The umami depth enhances the pork belly’s natural sweetness. Garnish with crispy fried shallots for an extra layer of texture and complexity. 💫
For a cheesy finish, sprinkle ¼ cup shredded sharp cheddar over the pork belly during the final 1 minute of cooking. The cheese melts into a glossy, savory coating that pairs perfectly with the celery crowns.
Nutrition facts
Frequently asked questions
Can I use Costco pork belly strips without the skin?
The skin is what creates that coveted crispy texture, but if you must use skinless strips, focus on achieving a perfect sear. Use medium-high heat and press with a spatula for 2-3 minutes per side to develop a caramelized crust. The five-spice glaze will still add wonderful flavor, though the texture contrast will be less dramatic.
How do I prevent the celery crowns from getting mushy?
Keep them crisp by searing them just until charred (2-3 minutes) and adding them back to the skillet only at the very end. For extra insurance, store celery in a sealed container with a damp paper towel until ready to use. If they soften during cooking, serve them immediately alongside the pork belly.
What's the best way to reheat leftovers?
Reheat in a 200°F oven for 10-15 minutes on a wire rack over a baking sheet to restore crispiness. For the celery crowns, add them fresh when reheating—pre-cooked celery loses its crunch when warmed. The five-spice glaze can be reheated separately and brushed on after warming.
Can I make this recipe in an air fryer?
Sear the pork belly strips in a skillet first, then transfer to an air fryer at 375°F for 4-5 minutes to crisp. For the celery crowns, air fry at 350°F for 2 minutes until slightly charred. The air fryer works well for smaller batches, but monitor closely to avoid overcooking.
What's the secret to getting perfectly crispy pork belly?
Three key factors: dry surface (pat thoroughly), high heat (smoking hot pan), and fat rendering (press with a spatula). The diamond scoring pattern also helps create crispy pockets. Don't rush the searing—let the fat render slowly for that perfect crackling texture.