Crispy Pork Belly

A crisp crust with juicy & tender meat.

2-4 servings
27 hours
Cook Well Official

Ingredients

Pork belly

  • Pork belly, skin-on
    2-4 lbs
  • Salt

Serve with

  • Tortillas
  • Bao bun
  • Sandwich bread
  • Ramen Noodles

Method

Step 1: Dry brine overnight

Generously sprinkle all sides of the pork with salt.

Set skin side up on a wire rack, and let dry uncovered in the refrigerator for 12-24 hours.

  • This will season the cut and dry out the skin.

Step 2: Slow roast

Add the pork belly to a similarly sized baking pan. Optionally wrap the sides (not the top skin) in foil, to keep the meat from drying out.

for 2-3 hours at 275°F/135°C or until the meat is completely tender, and remove from the oven.

  • The meat is essentially just at this point.

Step 3: Crisp the skin

Turn the oven up to 465°F/240°C.

Dry off the skin, and optionally brush or pour over any rendered fat onto the skin, which will help the skin almost fry during this step. in the oven for 20-35 minutes until the skin puffs and crisps up.

  • Watch carefully so the skin doesn't go too far and burn.

Step 4: Rest & serve

Let it rest for at least an hour before slicing. Serve on your desired form. Enjoy!

“This recipe is great for cooking ahead of time and using throughout the week in tacos, sandwiches, or over rice or ramen. Skin-on pork belly gets you a super crisp chicharron-like crust that contrasts against super tender, juicy meat.”

Cook Well Official
Creator

Nutritional Information

3lb pork belly
Calories5498
1g
438g
362g

Show macros split into…

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Recommended: 10 servings

FAQ

Does this have to dry brine overnight?

For best results, yes. The final result will be much because the skin will have from the salt drawing out moisture.