Crispy Pork Belly

This Crispy Pork Belly has incredibly crunchy, golden skin on the outside and tender, juicy meat underneath. The secret is keeping the skin dry, seasoning the meat well, and giving it enough time in the oven to render the fat.

Ingredients

• 2–3 lb (900 g–1.4 kg) pork belly, skin-on
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar

Directions

1. Prepare the Pork Belly

Pat the pork belly very dry with paper towels.

Using a sharp knife, score the skin in shallow lines about ½ inch apart. Cut through the skin and fat, but don’t cut deeply into the meat.

2. Season

Rub the meat side generously with salt, black pepper, garlic powder, paprika, onion powder, and thyme.

Lightly brush the skin with apple cider vinegar.

Avoid putting too much wet seasoning on the skin because moisture prevents it from becoming crispy.

3. Refrigerate Uncovered

Place the pork belly skin-side up on a rack over a baking sheet.

Refrigerate uncovered for at least 4 hours, preferably overnight.

This dries the skin and helps produce better crackling.

4. Slow Roast

Preheat the oven to 325°F (165°C).

Place the pork belly skin-side up on a rack in a roasting pan.

Roast for approximately 2–2½ hours, depending on thickness.

The meat should be tender and the fat should have rendered considerably.

5. Crisp the Skin

Increase the oven temperature to 450°F (230°C).

Continue roasting for 20–30 minutes, watching carefully, until the skin becomes deeply golden, blistered, and crisp.

If necessary, use the broiler for the final 1–3 minutes, but keep a close eye on it.

6. Rest

Remove the pork belly from the oven and let it rest for 15 minutes before slicing.

Use a sharp knife to cut it into thick pieces or bite-sized portions.

Extra-Crispy Tips

Dry skin is essential: Pat it dry before seasoning and refrigerate uncovered overnight if possible.

Don’t score too deeply: Cutting into the meat can allow juices to reach the skin and interfere with crisping.

Don’t cover the pork: Steam softens crispy skin.

Use a rack: Keeping the pork elevated allows hot air to circulate underneath.

Finish with high heat: The final blast of heat creates the crunchy crackling.

Serving Ideas

Serve crispy pork belly with:

• Steamed rice
• Roasted potatoes
• Creamy mashed potatoes
• Pickled vegetables
• Coleslaw
• Steamed greens
• Fresh salad
• Apple chutney

Quick Dipping Sauce

Mix together:

• ¼ cup soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 minced garlic clove
• A pinch of chili flakes

Serve alongside the crispy pork belly.

Storage

Refrigerate leftovers in an airtight container for up to 3–4 days.

For the best texture, reheat in an air fryer or hot oven rather than the microwave.

Crunchy crackling, tender pork, and beautifully rendered fat make this crispy pork belly an unforgettable centerpiece for a hearty meal.