Crispy Pork Belly is one of those dishes that brings a little celebration to any meal. It’s all about that crunchy, crackling skin paired with tender, flavorful meat underneath. The contrast between the crisp outside and juicy inside is what makes this recipe so special and totally crave-worthy.
I love making crispy pork belly because it feels fancy but is actually pretty straightforward. The key is giving the skin plenty of time to dry and scoring it just right so it puffs up beautifully when cooked. I like to season it simply with salt and a few spices, letting the natural pork flavor shine through. Every time I make it, people ask for seconds—and sometimes even thirds!
To enjoy it, I usually cut the pork belly into bite-sized pieces and serve it with some steamed rice and fresh greens to balance out the richness. It’s perfect for sharing during family dinners or when friends come over. Honestly, nothing beats the sound of that crackly skin breaking apart with each bite—it’s like a little crispy celebration in your mouth!
Key Ingredients & Substitutions
Pork Belly: The star of the dish. Look for a piece with a good layer of fat beneath the skin. If you can’t find pork belly, pork shoulder can work but won’t be as crispy.
Sea Salt: Essential for drying out and crisping the skin. Regular salt can be used but coarse sea salt gives better texture.
Seasonings: Garlic powder and black pepper add basic flavor. Smoked paprika is optional but adds a nice smoky note. You can swap paprika for chili powder for a little heat.
Oil: Olive or vegetable oil helps to crisp the skin and prevent sticking. Neutral oils like canola also work well.
How Do You Get Perfectly Crispy Skin on Pork Belly?
Dryness and heat are the keys to crispy pork skin:
- Dry the skin thoroughly: Pat dry well and leave uncovered in the fridge overnight to dry out the surface.
- Score the skin just right: Use a sharp knife to cut shallow lines only through the skin, not deep into the meat. This lets the fat render and the skin puff up.
- Salt generously: Salt pulls moisture from the skin and helps the crackling form.
- High initial heat: Start roasting at a high temperature (450°F/230°C) to blister and crisp the skin quickly.
- Lower heat to cook through: Then turn down the oven so the meat stays juicy while the skin crisps fully.
- Rest before slicing: Letting the pork rest locks in juices and keeps slices neat.
Following these steps patiently makes the biggest difference between chewy skin and that legendary crackling crunch!
Equipment You’ll Need
- Sharp knife – for scoring the pork skin cleanly without cutting into the meat.
- Wire rack and baking tray – lets air circulate under the pork and catches drips so the skin crisps evenly.
- Paper towels – to dry the pork skin thoroughly before salting.
- Oven thermometer (optional) – helps make sure your oven stays at the right high heat for crispy skin.
Flavor Variations & Add-Ins
- Add Chinese five-spice powder to the meat rub for a warm, aromatic twist I enjoy on special occasions.
- Try topping with a drizzle of honey and a sprinkle of chili flakes after roasting for sweet and spicy notes.
- Swap pork for chicken thighs with skin on to get a quicker roast with similarly crispy skin.
- Serve with pickled vegetables or a tangy dipping sauce to cut through the rich, fatty pork belly.
How to Make Crispy Pork Belly
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900 g) pork belly, skin on
- 1 tablespoon sea salt (plus extra for skin)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- 1 tablespoon olive oil or vegetable oil
For Garnish:
- Fresh herbs (such as watercress or microgreens)
- Optional: thinly sliced fried mushrooms or shallots
How Much Time Will You Need?
You’ll need about 20 minutes to prepare the pork belly and get everything ready. Then, plan for at least 12 hours resting time in the fridge to dry out the skin. Roasting takes about 1 hour and 15 minutes, and resting after cooking is another 10-15 minutes. Altogether, it’s best to start this recipe the day before you want to enjoy it!
Step-by-Step Instructions:
1. Prepare the Pork Belly:
Pat the pork belly dry very thoroughly with paper towels — this helps the skin get nice and crispy. Then, using a very sharp knife, carefully score the skin in a crosshatch or straight parallel lines about ¼ inch apart. Make sure not to cut too deep into the meat.
2. Season the Meat and Skin:
In a small bowl, mix together sea salt (except the extra for the skin), black pepper, garlic powder, and smoked paprika. Rub this seasoning all over the meat side of the pork belly, avoiding the skin. Then rub a generous amount of sea salt onto the scored skin — this draws out moisture and leads to crispy crackling.
3. Dry the Skin:
Place the pork belly on a wire rack over a baking tray and leave it uncovered in the fridge for at least 12 hours or overnight. This drying step is essential to get that perfect crunchy skin.
4. Roast the Pork Belly:
When ready, take the pork belly out of the fridge and let it come to room temperature (about 20 minutes). Drizzle the skin lightly with olive oil and rub it evenly. Put the pork belly skin-side up on a wire rack over a roasting tray to let the air and fat circulate.
Preheat your oven to 450°F (230°C) and roast the pork belly for 30 minutes to start crisping the skin.
5. Slow Roast Until Tender:
Lower the oven temperature to 350°F (175°C) and cook for another 45 minutes to 1 hour. The pork should be tender and the skin a beautiful golden brown and crispy.
6. Rest and Serve:
Remove the pork belly from the oven and cover loosely with foil. Let it rest for 10-15 minutes. Then slice into thick pieces to show off the crispy skin and juicy meat. Garnish with fresh herbs and optional fried mushrooms or shallots for added texture and flavor.
Serve your crispy pork belly with steamed rice, fresh salad, or greens for a balanced and delicious meal!
Can I Use Frozen Pork Belly for This Recipe?
Yes, you can! Just make sure to fully thaw the pork belly in the fridge overnight before starting. Pat it very dry afterward to help achieve crispy skin.
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 or a skillet to help maintain the crispiness of the skin.
Can I Skip the Overnight Drying Step?
While you can skip it, drying the skin overnight in the fridge really makes a big difference in achieving that perfect crackling. If short on time, dry the skin as much as possible with paper towels and use plenty of salt before roasting.
What Can I Serve with Crispy Pork Belly?
Crispy pork belly pairs beautifully with steamed rice, fresh salads, roasted vegetables, or tangy pickled sides to balance its rich, savory flavor.
