Crispy Pork Belly: Crackling, Juicy, Unforgettable

Pork belly is bacon’s bigger, bolder cousin. This is its finest form.

Crackling so crispy it shatters. Meat so tender it melts. Oven-baked. No smoker needed. 10 minutes of prep. The rest is patience and heat.

Ingredients

Serves 4-6.

• 2 lbs pork belly (skin-on, one piece)
• 1 tbsp salt (plus extra for skin)
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp paprika
• 2 tbsp olive oil
• 1 tbsp rice vinegar or white vinegar (for drying skin)

Optional serving: Steamed buns, hoisin sauce, pickled veggies, sriracha mayo

Step-by-Step Instructions

Step 1: Score and Dry

1. Pat pork belly completely dry. Score the skin in a crosshatch pattern (don’t cut into meat).
2. Rub vinegar all over the skin. Let sit uncovered in fridge 2-12 hours (dries skin = crispier crackling).

Step 2: Season and Preheat

1. Preheat oven to 300°F (150°C).
2. Mix salt, pepper, garlic powder, and paprika. Rub onto the meat side only (not the skin).
3. Rub oil onto skin. Add extra salt on skin.

Step 3: Slow Roast

1. Place pork belly skin-side up on a wire rack over a baking sheet.
2. Roast 2 hours.

Step 4: Crisp the Skin

1. Increase oven to 450°F (230°C).
2. Roast 15-20 minutes until skin is bubbly and crackling.
3. Watch closely—it burns fast!

Step 5: Rest and Slice

1. Let rest 10 minutes. Slice into thick squares.
2. Serve alone or in buns with hoisin and pickles.

Summary

Prep Time: 10 minutes (+ drying time) | Cook Time: 2.5 hours | Total Time: 3-12 hours

Yield: 4-6 servings

Difficulty: Easy (needs patience)

Storage Notes

Fridge:

Store in an airtight container for 5 days. Crackling softens but still delicious.

Reheat (Bring Back Crackling):

Air fryer at 375°F for 5-6 minutes. Oven at 400°F for 8-10 minutes. Never microwave.

Pro Tip:

Dry skin = crispy skin. Don’t skip the fridge drying step. It’s the secret.