Crispy Pork Belly Recipe: Perfect Crunch Every Time

If you’ve ever craved that perfect balance of tender, juicy meat with a crispy, golden, crackling skin, then this Crispy Pork Belly Recipe is about to become your go-to dish. 

This recipe will show you how to achieve the perfect crackling without all the guesswork, while ensuring the meat remains juicy and flavorful. Whether you’re preparing it for a special occasion or just treating yourself to a flavorful meal, this crispy pork belly will surely impress.

The key to the perfect pork belly is in the preparation, patience, and cooking technique. But don’t worry—this recipe is simple and doable for even novice cooks, and it results in a dish that looks like it came straight from a restaurant!

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Why You’ll Love This Crispy Pork Belly Recipe

This recipe is the ultimate comfort food. The pork belly is rich and flavorful, with the fat rendering perfectly to create a juicy bite, while the skin crisps up into the most irresistible crackling. What makes this dish so special is the contrast of textures: tender, melt-in-your-mouth meat paired with that crispy, crunchy skin. Plus, the seasoning is minimal yet bold, enhancing the natural flavor of the pork without overpowering it.

You can serve it as the centerpiece of your meal, or cut it into bite-sized pieces for a delicious appetizer or party snack. It pairs beautifully with roasted vegetables, mashed potatoes, or even a simple green salad.

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Ingredients

For the Crispy Pork Belly, you’ll need the following:

For the Pork Belly:

• 2-3 lb pork belly, skin on
• 1 tbsp vegetable oil (for rubbing)
• 1 tbsp sea salt (for the crackling)
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika (optional, for color)
• 1 tbsp fresh thyme or rosemary (optional, for extra flavor)
• 1/2 cup chicken or vegetable broth (for roasting)

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How To Make Crispy Pork Belly

Achieving crispy skin and juicy pork belly is all about preparation and technique. Here’s how to do it!

1. Prepare the Pork Belly:
   Pat the pork belly dry with paper towels. The skin must be completely dry to get that perfect crackling. Once dry, score the skin in a crosshatch pattern using a sharp knife. Be careful not to cut into the meat—just the skin and fat layer. This will help the fat render down and the skin crisp up evenly.
2. Season the Pork Belly:
   Rub the pork belly with vegetable oil to help the skin crisp up. Then, generously season the skin with sea salt—make sure it’s evenly distributed into the cuts. The salt helps to draw moisture out of the skin and helps with the crisping process. Season the rest of the pork with black pepper, garlic powder, onion powder, and paprika. You can also tuck fresh thyme or rosemary under the pork belly for added flavor.
3. Preheat the Oven:
   Preheat your oven to 450°F (230°C). The high temperature at the beginning will help the skin start crisping right away. Once the skin is crispy, you can reduce the heat to ensure the meat stays juicy and tender.
4. Roast the Pork Belly:
   Place the pork belly in a roasting pan, skin side up. Pour the chicken or vegetable broth into the pan to keep the meat moist while roasting. Place the pork belly in the oven and roast at 450°F (230°C) for 30 minutes. This initial blast of heat will start the skin crisping up. After 30 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting for another 1.5 to 2 hours, or until the meat is tender and the skin is beautifully golden and crispy.
5. Crisp the Skin:
   After the pork belly has finished roasting, you can crisp the skin further by switching to the broiler setting on your oven. Broil the pork belly for 5-10 minutes, watching closely to prevent burning. The skin should bubble and turn a deep golden brown. Once you’re satisfied with the crispiness, remove the pork belly from the oven.
6. Rest the Pork Belly:
   Let the pork belly rest for about 10 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and juicy. Slice the pork belly into 1-inch thick pieces or smaller bite-sized cubes, depending on how you want to serve it.

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Pro Tips

• Dry the Skin: The key to achieving crispy skin is to make sure the skin is as dry as possible. You can even leave the pork belly uncovered in the fridge for a few hours or overnight to air-dry the skin before cooking.
• Use a Sharp Knife: Be sure to use a very sharp knife when scoring the skin. This will ensure clean cuts and allow the fat to render properly.
• Resting Time: Allow the pork belly to rest after roasting so the juices settle and the crackling remains crisp when sliced.
• Add Aromatics: For extra flavor, you can roast the pork belly with aromatics like garlic, onions, and fresh herbs around the meat. These flavors will infuse into the pork as it cooks.

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How To Serve

Crispy pork belly is a dish that’s as versatile as it is delicious. Here are some great serving suggestions:

• Main Course: Serve it with sides like mashed potatoes, roasted vegetables, or sautéed greens. It also pairs perfectly with a creamy coleslaw or a tangy apple chutney to balance the richness.
• Appetizer: Cut the pork belly into bite-sized cubes and serve as an appetizer at your next gathering, along with a dipping sauce like sweet chili sauce or a soy-based glaze.
• Sandwich: For a fun twist, serve slices of crispy pork belly on soft buns with pickled vegetables and a drizzle of barbecue sauce for a decadent sandwich.
• Salad: Add crispy pork belly slices to a fresh salad with crunchy greens, fruits (like apple or pear), and a tangy vinaigrette for a refreshing yet hearty dish.

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Nutritional Information (Per Serving)

Here’s an approximate nutritional breakdown for one serving of crispy pork belly (without sides):

• Calories: 400-500 (depending on portion size)
• Protein: 30g
• Carbohydrates: 2-3g (mostly from the broth and seasonings)
• Fat: 35-45g (due to the fat in the pork belly, but much of it renders out during cooking)
• Fiber: 0g (unless served with fiber-rich sides)

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Storage and Reheating Tips

If you have leftovers, here’s how to store and reheat your crispy pork belly:

• Storage: Let the pork belly cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Reheating: To reheat, place the pork belly under the broiler or in a hot oven for 5-10 minutes to re-crisp the skin. You can also reheat it in a skillet with a bit of oil over medium heat for a crispy texture.
• Freezing: While not ideal for freezing, you can store leftovers in the freezer for up to 1 month. To reheat, thaw in the fridge overnight and then follow the reheating steps above.

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Conclusion

This Crispy Pork Belly recipe is everything you want in a dish: juicy, tender, and perfectly crispy. With minimal ingredients and a simple process, you can create a restaurant-quality meal right at home. Whether you serve it as the star of your dinner or as part of a larger spread, it’s sure to impress.

Give it a try, and let me know how it turns out! I’m sure it will be a hit with your family or guests. Enjoy!