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

Crispy Pork Belly Recipe

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.
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Prep Time: 5 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 50 minutes
Course: Main Course
Cuisine: Asian
Keyword: pork belly
Servings: 8
Calories: 928kcal
Author: Mandy Applegate

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

Calories: 928kcal | Carbohydrates: 0.5g | Protein: 16g | Fat: 95g | Saturated Fat: 34g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 43g | Trans Fat: 0.04g | Cholesterol: 122mg | Sodium: 927mg | Potassium: 325mg | Fiber: 0.2g | Sugar: 0.01g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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