Crispy Pork Belly Recipe Easy Steps for Perfect Crackling Texture
This crispy pork belly recipe delivers perfectly crunchy crackling and juicy, tender meat. It’s quick, easy, and perfect for family dinners or entertaining.
- Prep Time: 15 minutes plus 1 hour to overnight drying
- Cook Time: 1 hour 30 minutes to 2 hours
- Total Time: 1 hour 45 minutes to 2 hours 15 minutes plus drying time
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Western
Ingredients
Scale
- 2 to 3 pounds (900g–1.4kg) pork belly slab, skin on with an even layer of fat
- Coarse or flaky sea salt
- Freshly ground black pepper
- 1 tablespoon olive oil or vegetable oil
- Optional: pinch of garlic powder or smoked paprika
- White vinegar or lemon juice for rubbing the skin
Instructions
- Score the pork skin in parallel lines about 1/2 inch (1.3 cm) apart, cutting through skin and fat but not into the meat.
- Pat the pork skin dry with paper towels and leave uncovered in the fridge for at least 1 hour or overnight to air-dry.
- Preheat oven to 425°F (220°C).
- Rub white vinegar or lemon juice lightly over the skin, then rub a tablespoon of oil all over the skin.
- Season generously with coarse sea salt and black pepper, making sure it gets into the scored lines.
- Place pork belly on a wire rack over a roasting tray and roast for 30 minutes at 425°F (220°C).
- Reduce oven temperature to 325°F (160°C) and continue roasting for 1 to 1.5 hours until meat is tender.
- If crackling is not crispy enough, increase oven to 450°F (230°C) for the last 10-15 minutes, watching carefully to avoid burning.
- Remove pork from oven and let rest for 10 minutes before slicing and serving.
Notes
Dry the skin thoroughly and leave uncovered in the fridge to air-dry for best crackling. Score the skin carefully without cutting into the meat. Use a high initial oven temperature to puff the crackling, then lower to cook meat gently. Finish with a high heat blast if needed. Prick stubborn bubbles with a fork to release steam. Rest meat before slicing to keep it juicy.
Nutrition
- Serving Size: 3 ounces (85g) cooke
- Calories: 350
- Fat: 25
- Protein: 23
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