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My crispy pork belly is always a showstopper, but ridiculously easy to make. It’s lightly seasoned and slow-roasted until the exterior is extra crispy and the meat is juicy.
Why I love this recipe
Feast your eyes on this show-stopping slab of perfectly cooked crispy pork belly! I consider myself quite the pork belly expert (it’s my favorite cut, and I’ve been cooking it for years!), so trust me, it’s a winner.
It has the ideal juiciness and crackle. My slow-roasting method always produces a tender pork belly with a crunchy and flavorful skin. My family begs me to make this once a week. It needs just four simple ingredients and is mostly hands-off. With just a few seconds of prep time, the oven does most of the work. Easy peasy!
I know some of you may be worried that the skin won’t be crispy, but don’t fret- I’ve also included my tried-and-true tips to ensure it’s as foolproof as possible.
If you love all things pork belly, try my air fryer pork belly, sous vide pork belly, and pork belly burnt ends next.
★★★★★ REVIEW
“Excellent, easy-to-follow, and incredibly delicious. The skin was SO crispy. I can’t wait to make this again soon.” – Eddie
Key Ingredients
- Pork belly. Pick up a slab of pork belly, preferably skinless and boneless. The best kind for roasting will have a good balance of lean meat and fat marbling. If you can, try to get your pork belly from a butcher, as some grocery stores snip away at some of the skin.
- Seasonings. I keep things simple with salt, pepper, and sugar. As it cooks, the sugar caramelizes and hardens around the outside, giving you that amazing crackled pork skin
- Water. Roasting the pork in a pan filled with water keeps it from drying out in the oven.
How to make crispy pork belly
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Rub the sugar, salt, and pepper all over the pork.
Step 2- Place pork belly skin side up in the baking tray. Ensure it comfortably fits.
Step 3- Roast until it’s cooked through.
Step 4- Set the pork aside to rest before slicing and serving warm. Enjoy!
Arman’s recipe tips
- Dry the skin. Do you want crispy skin? Then you have to pat it dry before adding the dry rub! I usually pat it dry with a paper towel to soak up extra moisture.
- Check the doneness. The pork belly is fully cooked once it reaches an internal temperature of 145°F. Use a meat thermometer to double-check.
- Season in advance. To infuse more flavor, I like sprinkling the salt rub over the meat a few hours before cooking or the night before. It’s not necessary, but it does take it up a notch.
- Score the skin. Use a sharp knife to make shallow cuts all across the pork skin. This step is optional, but it will help remove the fat from the skin, leaving you with crispier results.
Storage instructions
To store: Once cooled, refrigerate the leftovers in an airtight container for 3 to 4 days.
To freeze: Let the leftovers cool before wrapping them in plastic or aluminum foil. Transfer to an airtight container and freeze for up to 3 months. Thaw in the fridge before reheating.
To reheat: Reheat the pork on a baking sheet covered loosely with foil at 350°F for 10 to 15 minutes. Spoon the pan juices over the pork periodically to keep it moist and juicy.
Frequently asked questions
Yes, you can use bone-in pork. Remember that bone-in cuts typically take longer to cook, so you’ll need to adjust the roasting time as necessary.
I prefer to cook skin-on pork belly, but this ultimately comes down to personal preference. Skin-on results in that coveted crispy, crackling skin, while skinless is a better choice if you want a more tender, less fatty dish.
Your crispy pork belly recipe is only as good as the dipping sauce it’s served with. That’s why I always like to pair it with katsu sauce, hot honey sauce, or eel sauce (think Asian-style BBQ sauce)! On the side, you can serve it with cauliflower mashed potatoes, a fresh arugula salad with a citrus vinaigrette, and a medley of roasted vegetables, like roasted carrots and potatoes, balsamic roasted brussels sprouts, and broccoli.
More impressive pork recipes
- Stuffed Pork Chops
- Stuffed Pork Loin
- Country Style Pork Ribs
- Pork Katsu
- Pork steak
- Oven Baked Pork Chops
Crispy Pork Belly Recipe
Video
Ingredients
- 2 pounds pork belly skin-on
- 4 teaspoons salt
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 cup water optional
Instructions
- Preheat the oven to 240C/460F.
- Pat dry the pork belly skin with a paper towel.
- Combine two teaspoons of the salt, the sugar, and the pepper in a small bowl and season the flesh of the pork belly on all sides.
- Place the pork belly in a baking dish or roasting pan skin side up. Add enough water to cover 1/3 of an inch. Sprinkle the rest of the salt over the pork belly skin.
- Roast the pork belly for 40 minutes, then lower the temperature to 140C/280F and roast for another hour.
- If the skin is not crispy enough after that, turn on the broiler and cook for another 5 minutes until it gets an even crispy layer.
- Remove the pork belly from the oven and let it cool for 10 minutes, then slice and serve.
It looks lovely. I never eat pork but I could start really.
One of the best recipes i’ve followed in such a long time! Went down a treat with my family yesterday. Served with roasted veg, potatoes, gravy, yorkshire puddings and pigs in blankets!
Aw, thanks Izzy!!
The orange cake is fabulous ‼️‼️‼️‼️ Can I use seedless lemons with same recipe ?
I don’t see why not!
My son-in-law gave me 10/10 for the crackling. I have not managed above a 9/10 from him my cooking until your recipe! So thank you