Crispy Roast Pork Belly
Cut used: Pork Belly pork →
Prep
20 min plus overnight drying
Cook
2 hrs
Total
2 hrs 20 min plus drying
The secret to shatteringly crisp pork belly skin is moisture removal: drying the skin thoroughly, both with salt and time in the fridge, before a two-stage roast that renders the fat slowly and then blasts the skin with high heat. This method delivers the classic contrast of crackling-crisp skin over succulent, fatty meat that pork belly is famous for. Patience during the drying stage pays off enormously in the final crunch.
What Ingredients Do You Need?
- 3 lbs Pork belly, skin-on
- 3 tbsp, divided Kosher salt
- 2 tbsp White vinegar
- 1 tbsp Fennel seeds, crushed
- 1 tsp Garlic powder
- 1 tsp Black pepper
- 1 tbsp Vegetable oil
How Do You Make Crispy Roast Pork Belly?
- 1
Score the skin
Pat the pork belly completely dry and score the skin in tight parallel lines, cutting through the skin but not into the meat.
- 2
Season the meat side
Flip the belly and rub the underside with garlic powder, black pepper, fennel seeds, and half the salt.
- 3
Dry the skin
Rub the skin with vinegar and pat dry again, then rub the remaining salt into the scored skin. Place uncovered on a rack in the fridge overnight to dry out completely.
- 4
Initial low roast
Bring to room temperature, wipe excess salt off the skin, and roast at 325°F for 1 hour to render fat and cook the meat through.
- 5
Blast with high heat
Increase oven temperature to 475°F (or use the broiler) and roast for another 25-35 minutes, watching closely, until the skin puffs and crackles evenly.
- 6
Rest briefly
Rest for 10 minutes before slicing, as the skin stays crisp for a short window after roasting.
- 7
Slice and serve
Cut into slabs or cubes with a sharp knife, cutting straight down through the crackling to avoid shattering it unevenly.
What Are the Pro Tips for This Recipe?
- 💡 Drying the skin overnight, uncovered in the fridge, is the single most important step for good crackling.
- 💡 Wipe off excess surface salt before the final high-heat blast so it doesn't scorch.
- 💡 If some spots aren't crackling evenly, a few extra minutes under the broiler will finish them, but watch closely to avoid burning.
- 💡 Serve within an hour of cooking, as the crackling softens over time.
