Crispy Pork Belly is all about that perfect combination of crunchy skin and tender, flavorful meat underneath. The crackling top is what truly makes this dish stand out, with its satisfying crunch and melt-in-your-mouth texture. The pork is usually seasoned simply, letting the rich and juicy flavor of the meat shine through.
I love making crispy pork belly when I want to impress without spending hours in the kitchen. A good tip I’ve learned is to dry the skin really well before cooking—that’s the secret to getting it crispy. I usually score the skin and season it generously with salt, which helps draw the moisture out and adds a nice crackle. It’s surprisingly easy, and everyone always asks for seconds!
My favorite way to enjoy crispy pork belly is to serve it with some fresh, crunchy vegetables or a simple salad to balance out the richness. Sometimes I add a sweet and tangy dipping sauce on the side, which gives a little extra zing with every bite. It’s definitely a dish that brings smiles around the table, perfect for a special weekend dinner or when friends come over.
Key Ingredients & Substitutions
Pork Belly: This cut is the star. Look for skin-on pork belly with a nice layer of fat—it keeps the meat tender and adds flavor. If you can’t find pork belly, pork shoulder can work, but it won’t get the same crispy skin.
Sea Salt: Coarse sea salt is great for drawing moisture from the skin, helping it crisp up. If you only have table salt, that’s fine, but use a bit less to avoid over-salting.
Garlic Powder & Smoked Paprika: These add flavor to the meat side. If you don’t have smoked paprika, regular paprika or a pinch of cayenne can be good alternatives.
Vegetable or Olive Oil: Helps the salt stick and promotes crisping of the skin. You can use any neutral oil if you prefer.
How Do You Get That Perfect Crispy Skin on Pork Belly?
Achieving crackling skin is all about drying and scoring:
- Score the skin: Use a sharp knife to make cuts about 0.5cm apart, but don’t cut into the meat. This lets heat reach the fat and skin evenly.
- Dry the skin thoroughly: Pat it completely dry, then ideally leave it uncovered in the fridge for a few hours or overnight. This removes moisture needed for crispiness.
- Salt well: Rub a generous layer of sea salt on the skin to draw out moisture during cooking and create that crackly texture.
- Cook low then high: Start roasting at a low temperature to cook the meat tender, then increase the heat at the end to crisp up the skin.
Watch closely when raising the temperature to avoid burning. Rest the pork after cooking to keep it juicy before slicing. Following these steps always gives me the best crackling!
Equipment You’ll Need
- Roasting pan with rack – keeps the pork elevated so heat circulates for even cooking and crispy skin.
- Sharp knife – essential for scoring the skin without cutting into the meat.
- Paper towels – great for drying the pork belly thoroughly, which is key to crispy crackling.
- Meat thermometer – helps you check the internal temperature for perfectly cooked, juicy pork.
- Cutting board – a sturdy surface to safely score and slice the pork belly once cooked.
Flavor Variations & Add-Ins
- Try seasoning the pork with Chinese five-spice powder for an aromatic twist inspired by Asian cuisine.
- Add a honey and soy glaze during the last 15 minutes of roasting to give the skin a sweet, sticky finish.
- Roast garlic cloves and fresh herbs like thyme or rosemary underneath the pork to infuse subtle flavors.
- Serve with pickled vegetables or a tangy apple slaw to balance the richness of the pork belly.
How to Make Crispy Pork Belly
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900g) pork belly, skin on
- 1 tbsp sea salt (plus extra for skin)
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
- 1 tbsp vegetable oil or olive oil
Optional Ingredients for Flavor and Garnish:
- 1 sprig rosemary
- 1 onion, halved (for roasting base)
- Mustard or dipping sauce of choice
Time Needed:
This recipe takes about 2 hours and 30 minutes total. It includes 10-15 minutes of preparation time, 1.5 to 2 hours roasting at a low temperature, and an additional 20-30 minutes roasting at a high temperature to get the skin crispy. Allow another 10-15 minutes for resting before serving.
Step-by-Step Instructions:
1. Prepare the Pork Belly
Start by patting the pork belly dry with paper towels to remove all moisture. This is key for crispy skin. Use a sharp knife to carefully score the skin in a criss-cross pattern or straight lines about 0.5 cm apart—watch not to cut into the meat beneath.
2. Dry the Skin
For the best crackling, leave the pork uncovered in the fridge for several hours or overnight to let the skin dry further. This helps the skin crisp nicely during cooking.
3. Season the Meat and Skin
Rub the meat side (not the skin) with salt, black pepper, garlic powder, and smoked paprika if using. Then, generously rub sea salt all over the skin. The salt draws moisture out, creating crackly, crispy skin.
4. Prepare the Roasting Setup
Place the pork belly on a rack set over a roasting tray. If you’d like extra flavor, place halved onions and a sprig of rosemary underneath the rack for aroma while roasting.
5. Roast Low and Slow
Preheat your oven to 275°F (135°C). Roast the pork belly for 1.5 to 2 hours. This slow cooking tenderizes the meat and renders fat gently.
6. Crisp the Skin
After the slow roast, turn the oven temperature up to 425°F (220°C) and roast the pork for an additional 20 to 30 minutes. Watch carefully as the skin puffs up and turns golden and crispy. Avoid burning by keeping a close eye during this stage.
7. Rest the Meat
Remove the pork belly from the oven and let it rest for 10 to 15 minutes. Resting allows the juices to redistribute so your pork stays juicy and tender.
8. Serve and Enjoy
Slice the pork belly into pieces, making sure each slice has some crispy crackling on top. Serve with mustard or your preferred dipping sauce, and garnish with rosemary if you like. Enjoy your delicious, crispy, and tender pork belly!
Can I Use Frozen Pork Belly for This Recipe?
Yes, but make sure to fully thaw it in the refrigerator overnight before cooking. Pat it very dry before scoring and seasoning to ensure the skin crisps up properly.
How Should I Store Leftover Crispy Pork Belly?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to help restore some crispness, avoiding the microwave if possible as it can soften the skin.
Can I Make This Recipe Ahead of Time?
You can roast the pork belly ahead and re-crisp the skin just before serving by placing it under a hot grill or in a very hot oven for a few minutes. Let the pork rest completely before storing.
What Can I Serve with Crispy Pork Belly?
Crispy pork belly pairs well with fresh salads, roasted vegetables, steamed rice, or pickled sides to balance its rich flavors. A tangy dipping sauce or mustard also complements it nicely.
