Crispy pork belly is one of those dishes that feels like a special treat but is surprisingly simple to make. With its crunchy, golden skin and tender, juicy meat underneath, it’s a real crowd-pleaser. The contrast between the crackling on top and the soft layers of pork is what makes this dish so addictive and satisfying.
One of my favorite things about making crispy pork belly is the smell that fills the kitchen as it cooks—that mix of roasting pork and spices just makes you hungry right away. I like to score the skin before roasting and rub it with salt and a bit of oil to help get that perfect crunch. A little patience is all you need, and the result feels like a reward every time.
I usually serve crispy pork belly with simple sides like steamed rice and some crunchy pickled vegetables to balance the richness of the meat. It’s also awesome in sandwiches or as a main dish with veggies on the side. Every time I make it, friends always ask for seconds, and honestly, I don’t blame them!
Key Ingredients & Substitutions
Pork Belly: Look for pork belly with the skin on for that crispy crackling. If you can’t find fresh pork belly, frozen works too—just thaw it fully. For a leaner option, you might try pork shoulder, but the texture won’t be quite the same.
Sea Salt & Baking Powder: The salt helps dry the skin, and baking powder is a neat trick to boost crispiness. If you don’t have baking powder, just using extra salt can still give good results.
Seasonings: Black pepper and garlic powder add simple but tasty flavor. Smoked paprika is optional, but it gives a nice smoky depth. Feel free to swap it with chili powder or cumin for different tastes.
Oil: Olive oil works well, but vegetable or canola oil are good alternatives, especially since they tolerate high heat better.
How Do You Get Perfectly Crispy Pork Belly Skin?
Getting that crispy crackling can feel tricky, but these steps really help:
- Dry the skin well: Patting it dry and letting it air-dry in the fridge helps moisture evaporate—moisture keeps the skin soft, so this step is key.
- Score the skin: Use a sharp knife to make shallow cuts in a crosshatch pattern — this helps fat render out and crisp the skin evenly.
- Salt and baking powder: Rubbing both on the skin dries it further and adds texture for crispness.
- Start roasting at high heat: Begin cooking at 450°F (230°C) to blister and crisp the skin quickly.
- Lower the temperature to finish: After the skin is blistered, roasting at a lower heat lets the meat cook through without burning the skin.
Patience is important—don’t rush the roasting time to ensure tender meat and the best crackling texture.
Equipment You’ll Need
- Sharp knife – helps you score the pork skin finely without cutting into the meat.
- Roasting tray with wire rack – keeps the pork elevated so heat circulates and skin crisps evenly.
- Paper towels – perfect for drying the skin thoroughly before cooking.
- Oven thermometer (optional) – ensures your oven is at the correct temperature for crisping the skin.
- Tongs – useful for handling hot pork belly safely without piercing the skin.
Flavor Variations & Add-Ins
- Add Chinese five-spice powder to the rub for a warm, aromatic twist that pairs well with pork.
- Swap smoked paprika with chili powder or cayenne for a spicy kick.
- Brush the skin with a thin layer of honey or maple syrup before roasting to get a lightly caramelized finish.
- Serve with pickled vegetables or a tangy apple sauce to cut through the richness of the pork belly.
Crispy Pork Belly Recipe
Ingredients You’ll Need:
- 2 pounds (900g) pork belly with skin, skin on
- 1 tablespoon sea salt (for the skin)
- 1 tablespoon baking powder (optional, helps crisp the skin)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- 1 tablespoon olive oil or vegetable oil
- Fresh greens for garnish (watercress or microgreens)
How Much Time Will You Need?
This recipe will take about 15 minutes of active preparation, plus at least 1 hour (or overnight if you have time) to dry the skin in the fridge. Cooking takes roughly 1 hour and 45 minutes, including a high-heat start and a slower roasting phase. Allow 10 minutes to rest the pork before slicing and serving.
Step-by-Step Instructions:
1. Prep and Score the Pork Belly
First, pat the pork skin very dry using paper towels. With a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat beneath. This helps the skin crisp up beautifully when roasted.
2. Dry the Skin and Season
Rub the baking powder and salt into the scored skin thoroughly. This helps draw out moisture for crunchier crackling. Place the pork belly uncovered in the fridge for at least 1 hour or overnight to let the skin dry out further. When ready, brush off any excess powder and salt, and pat the skin dry again.
3. Season the Meat and Roast
On the flesh side of the pork, rub the black pepper, garlic powder, smoked paprika, and olive oil evenly. Place the pork belly skin-side up on a wire rack in a roasting pan. Pour a little water into the base of the pan to keep the meat juicy during roasting.
4. Roast for Crispy Skin and Tender Meat
Roast the pork belly in a hot oven at 450°F (230°C) for 30 minutes—this high heat crisps the skin. Then, reduce the temperature to 325°F (160°C) and roast for another 1 to 1.5 hours until the meat is tender and the skin is very crispy.
5. Rest, Slice, and Serve
Take the pork belly out of the oven and let it rest for 10 minutes. Slice into thick pieces, garnish with fresh watercress or microgreens, and serve immediately. Enjoy the amazing crunch and juicy flavor!
Can I Use Frozen Pork Belly for This Recipe?
Yes, you can! Just make sure it’s completely thawed in the fridge overnight before starting. Pat it dry well to remove excess moisture for crispy skin.
How Can I Store Leftover Crispy Pork Belly?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or a skillet to help maintain the crispy skin.
Can I Prepare the Pork Belly Ahead of Time?
Absolutely! You can score, salt, and dry the pork belly overnight in the fridge to save time on cooking day. This also helps enhance the crispiness of the skin.
What Are Good Side Dishes to Serve With Crispy Pork Belly?
Steamed rice, pickled vegetables, or a fresh salad work wonderfully to balance the rich pork. Roasted or sautéed greens are great for adding a bit of freshness too.