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A photo of a crispy pork belly dish. The pork belly is arranged on a white ceramic plate. The skin is golden brown and crackling, while the meat is tender and juicy. The dish is garnished with chopped green onions. It is served alongside steamed rice and a small dish of spicy vinegar dipping sauce. The background is clean and simple.

Crispy Pork Belly Recipe

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This crispy pork belly recipe delivers golden, crackling skin and tender, flavorful meat with minimal effort. Using simple ingredients like salt, vinegar, and garlic, this method ensures a perfect crunch while keeping the pork belly juicy and delicious. Perfect for serving as a main dish, appetizer, or side!
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian, Chinese, Filipino
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pork belly skin-on
  • 1 tablespoon coarse sea salt for crisping the skin
  • 2 tablespoons white vinegar to enhance crispiness
  • 1 clove garlic minced, for flavor
  • 1 teaspoon black pepper freshly ground
  • 1 tablespoon cooking oil for extra crisping

Equipment

  • Wire Rack For elevating the pork belly while roasting
  • Sharp Knife For scoring the pork skin
  • Roasting Pan To catch rendered fat while cooking

Method
 

  1. Pat the pork belly dry with paper towels and score the skin in a crisscross pattern.
  2. Rub salt, pepper, and garlic into the meat side, keeping the skin dry. Brush the skin with vinegar.
  3. Let the pork belly dry in the fridge uncovered for at least 12 hours.
  4. Preheat the oven to 300°F (150°C). Place the pork on a wire rack over a roasting pan and cook for 2 hours.
  5. Increase the oven temperature to 450°F (230°C) and roast for an additional 30 minutes until the skin is crispy.
  6. Remove from the oven, let it rest for 10 minutes, then slice and serve.

Notes

  • For extra crispy skin, broil for an additional 5 minutes at the end of cooking.
  • Use a sharp knife to score the skin for even crisping.
  • Letting the pork dry overnight helps create the best texture.

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