Name: Crispy Pork Belly Recipe
Prep time: 5 min
Cook time: 105 min
Total time: 110 min
Ingredients: 3 pounds pork belly with skin; 3 tablespoons vegetable oil; 1 tablespoon sea salt; 1 tablespoon black pepper

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This crispy pork belly recipe gives you a perfect crunch on the outside and juicy, flavorful meat on the inside. The secret is in the simple prep—just salt, pepper, oil, and heat. It’s easy to pull off at home and comes out tasting like something from your favorite cookbook or BBQ spot. Plus, the aroma alone is enough to make your mouth water.

Close-up of a cooked, seasoned piece of pork belly with a crispy, golden-brown crust, resting on a baking sheet lined with parchment paper. — Pork Belly. Photo Credit: Hungry Cooks Kitchen

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I love how this turns out every time I make it—salty, rich, and full of deep umami flavor. It’s got that melt-in-your-mouth texture that hits just right, especially when paired with rice, cornbread, or a drizzle of sauce. The crispy skin is ridiculously satisfying, and it’s the kind of dish that gets better the next day.

It’s one of my favorites for a Sunday pork roast or prepping crispy pork belly tacos for a weekend treat.

Ingredients You’ll Need

You’ll need all the ingredients in the photograph below.

A savory slab of pork belly sits on a white oval plate, surrounded by labels for pepper, vegetable oil, and sea salt. The setup is elegantly displayed on a brown woven mat. — Pork Belly Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Crispy Pork Belly

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

I keep this recipe easy and fuss-free—just the way cooking pork belly should be. You’ll need a few basic ingredients, a bit of patience, and a hot oven. Let’s get into it.

Get the oven ready

Preheat your oven to 350°F (180°C), and get a rimmed baking sheet or roasting pan ready to use.

Score and season the pork belly

Start with skin-on pork belly. Use a sharp knife to score the skin in a crisscross pattern—this helps the fat render and gives you that perfect crunch.

Brush the top with vegetable oil, then rub in sea salt and black pepper. Make sure it gets into the cuts!

Hand slicing uncooked pork belly skin on a white oval plate with a large knife. The scene is set on a burlap cloth, accompanied by salt and olive oil nearby. — Score the skin in a crisscross pattern with a knife.

Raw pork belly with scored skin sits on a white oval platter. A hand delicately applies oil using a brush, ensuring every crevice is coated. The platter rests gracefully on a woven placemat. — Brush the top with vegetable oil.

A succulent raw pork belly with perfectly scored skin and seasoning, elegantly displayed on a white oval plate that rests atop a rustic burlap mat. — Rub in sea salt and black pepper.

Bake low and slow

Place the pork belly skin-side up in the baking dish. Pop it into the oven and bake for 1 hour. This part lets the fat slowly render and keeps the meat side juicy.

Turn up the heat

After the first hour, crank the oven to 425°F (220°C). Bake for another 35–45 minutes until the skin starts to puff up and turn golden.

Broil to finish

Flip your oven to broil on high. Keep a close eye—2 to 5 minutes is all it takes for the skin to bubble and crisp. Don’t walk away or you’ll risk burnt ends.

Let it rest

Pull it out and let it rest for 10 minutes. The juices settle, and the skin keeps crisping as it cools. Then slice into 1-inch pieces and serve. Trust me, the first bite is unforgettable.

Roasted, seasoned pork belly with crispy skin on a parchment-lined baking tray, viewed from above. — Bake for an hour, raise the temperature after, and bake for another 35 – 45 minutes.

Recipe Notes and Tips

Here are my go-to tips for the crispiest, juiciest pork belly:

Dry the skin: Pat the pork belly dry with paper towels before scoring—moisture is the enemy of crispy skin.
Salt: Use kosher salt or sea salt for the best crust and flavor. Table salt just won’t give the same taste.
Let it rest: Don’t skip the resting time. It locks in the juices and gives the skin time to firm up.
Flavor boost: For extra depth, add a sprinkle of garlic powder or a dash of dark soy sauce before baking.
Make it yours: Drizzle with honey, hot sauce, or rice wine for extra flavor after slicing.

Close-up of sliced roast pork belly with crispy, seasoned skin on a wooden cutting board. — Pork Belly. Photo Credit: Hungry Cooks Kitchen

How to Store Leftover Pork Belly

Let the pork belly cool completely, then transfer it to an airtight container. Pop it in the fridge, where it’ll stay good for up to 4 days. To freeze, wrap tightly and freeze in a freezer-safe container or bag for up to 2 months.

To reheat and keep that crispy texture, skip the microwave. Instead, use the oven or a hot pan. A few minutes at medium-high heat will wake that skin right back up. And yes—it’s just as delicious the next day, maybe even better.

What to Serve With Pork Belly

This pork belly is rich and flavorful, so it loves a good sidekick. Serve it over fluffy white rice to soak up those juices, or pair it with cornbread for a sweet-and-savory combo.

Roasted carrots, fennel, or a crisp apple slaw balance the richness like a charm. Want to go bold? Make crispy Korean pork belly sandwiches or tacos with a splash of gochujang hot sauce.

Sliced roast pork belly with crispy skin rests invitingly on a wooden board. — Pork Belly. Photo Credit: Hungry Cooks Kitchen

More Takeout Recipes You Will Love

I keep things simple, tasty, and worth repeating. If you loved this pork belly, here are a few more flavorful favorites you’ll want to try next:

Sliced roasted pork belly with crispy skin rests on a wooden board, placed on a textured surface.

Crispy Pork Belly Recipe

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Prep Time: 5

Cook Time: 1 45

Total Time: 1 50

Course: Main Course

Cuisine: Asian

Keyword: pork belly

Servings:

Calories: 928kcal

Ingredients

3 pounds pork belly with skin
3 tablespoons vegetable oil
1 tablespoon sea salt
1 tablespoon black pepper

US Customary – Metric

Instructions

Preheat the oven to 350°F (180°C).
Score the skin of the pork belly using a sharp knife. Brush the top with vegetable oil and season evenly with salt and pepper.
3 pounds pork belly with skin, 3 tablespoons vegetable oil, 1 tablespoon sea salt, 1 tablespoon black pepper
Place the pork belly skin-side up in a baking dish and bake for 1 hour.
Increase the oven temperature to 425°F (220°C) and bake for another 35-45 minutes, until the top turns golden brown.
Switch the oven to broil on high and broil for 2-5 minutes, or until the skin reaches the desired crispiness. The skin will continue to crisp as it cools.
Let the pork belly rest for 10 minutes before slicing into 1-inch pieces. Serve and enjoy.

Video

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Notes

Dry the skin: Pat the pork belly dry with paper towels before scoring—moisture is the enemy of crispy skin.

Salt: Use kosher salt or sea salt for the best crust and flavor. Table salt just won’t give the same taste.

Let it rest: Don’t skip the resting time. It locks in the juices and gives the skin time to firm up.

Flavor boost: For extra depth, add a sprinkle of garlic powder or a dash of dark soy sauce before baking.

Make it yours: Drizzle with honey, hot sauce, or rice wine for extra flavor after slicing.

Storage and Reheating Instructions

Fridge: Let the pork belly cool completely, then transfer it to an airtight container. Pop it in the fridge, where it’ll stay good for up to 4 days.
Freeze:To freeze, wrap tightly and freeze in a freezer-safe container or bag for up to 2 months.
Reheat: To reheat and keep that crispy texture, skip the microwave. Instead, use the oven or a hot pan. A few minutes at medium-high heat will wake that skin right back up.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Crispy Pork Belly

Ingredients You’ll Need